Step-by-step
1
firstly, in a kadai heat 2 tbsp oil and saute 12 cubes paneer till it changes colour slightly.
2
keep the roasted paneer aside.
3
in the same oil fry 2 tbsp cashew until it turns golden brown.
4
keep aside once the cashew turns golden brown.
5
now add 1 tsp butter and saute 1 bay leaf, 3 cloves, 2 pods cardamom and 1 tsp cumin.
6
add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
7
further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and 1 tsp salt.
8
saute on low flame until it turns aromatic.
9
add in 1½ cup tomato puree and mix well. to prepare tomato puree, blend 3 ripened tomatoes to smooth paste.
10
cover and boil for 10 minutes or until the oil separate from sides.
11
further, add 2 tbsp cashew paste and saute until oil separates.
12
also, add 2 tbsp cream and cook on low flame.
13
now add in ¼ water and mix well adjusting consistency as required.
14
furthermore, add fried paneer, cashew and mix well.
15
cover and simmer for 3 minutes or until the flavours are well absorbed.
16
also, add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
17
finally, enjoy kaju paneer masala with roti or naan.
Video
Notes
- firstly, make sure to cook the masala paste until the oil separates from sides.
- also, adjust the consistency of curry adding water as required.
- additionally, to make it creamier, increase the amount of cream.
- finally, kaju paneer masala recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kaju-paneer-masala-recipe-kaju-paneer/