Everyone loves the kaju paneer masala that is served in dhabhas That taste is different !!! The experience is indescribable if you eat nanjukuni into hot roti pulka nan hot on the spot! This is exactly what Curry is all about. You get exactly the same taste! Everyone loves it.
Ingredients:
Paneer- 250 gms
Cashews- 1 cup
Drain the onion- a large cup
Tomato paste- 1 cup
Green chilli wedges- 3
Coriander- 2 tbsps
Ginger garlic paste- 1 tbsp
Whipped yogurt- 2 tbsps
Ghee- 1 tbsp
Fresh cream- 2 tsps
Oil- 1 cup
Salt
Cumin- 1 tsp
Chili- 1 tbsp
Fried cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- ½ tsp
Policy:
Heat 2 tbsps oil and add cashew nuts and set aside till red.
Now add cumin and fry it. Add thin onion and fry till red.
After frying on top, add the green chillies and fry the onions until red.
Slowly fry the onions, then add the ginger-garlic paste and season with chilli, salt, garam masala, cumin powder and coriander powder.
Season the spices well then add the tomato paste and cook till the water drains from the tomatoes and becomes lumpy.
When the oil rises from the tomatoes, add 150 ml of water and let it thicken.
While the curry is thickening, add the yoghurt and mix well until the yoghurt is mixed in the curry.
Once the oil rises from the curry then add the paneer pieces and cashews and simmer for 4-5 minutes.
Add coriander leaves, cream and ghee and cook before serving.
It goes very well into roti, naan, butter naan.
Tips:
Cashews are soaked in water for 30 minutes and then browned until they are crispy.
If the onions do not turn red, the curry will not taste good. If it turns red, the curry will have a nice thick gravy.
If you want more gravy, add all the onion and tomato paste and season with salt and pepper.
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