Kaju Paneer: Cottage Cheese in Cashew Gravy

Paneer has always been a luxury for me and I love experimenting with it. Since am a pure vegetarian and was not eating eggs till my 25th Bdy, Paneer dishes were the only resort in any party. And way then, I never used to like this Kaju Paneer anywhere and never got a chance to prepare this myself. Few days back, I really had to gather courage to cook and taste it. Must say, its a wonderful and equally simple dish and has enhanced my love for Paneer.

The sweet taste of Cashews and softness of Cottage cheese compliments each other very well. May I go ahead and declare that I liked it even more than other forms of Paneer gravies. The important thing to keep in mind is to use the fresh paneer and not the stale one. It does make a difference to the dish 🙂

kaju paneer gwalior

 

Ingredients:

  • 1 cup cubed Paneer
  • 2 onions, sliced
  • 1 tbsp Ginger – garlic paste
  • 1 capsicum, chopped small
  • 1/2 cup cashews
  • 1 + 2 tbsp cup milk ( I used Skimmed milk )
  • 1 tbsp cream
  • salt to taste
  • 1 tbsp Kasuri Methi
  • 1 tsp Garam Masala
  • 1 tbsp Oil
  • 1 tsp Coriander powder, black pepper each

kaju paneer cottage cheese in cashew

 

Method:
Heat a non stick pan and dry roast Onion till it turn brown. Sprinkle some water over it if it starts sticking at the bottom. Blend in a blender when cool down.
Soak cashews in 2 tbsp warm milk for 20 min, then blend it in a paste and keep aside.
Heat oil in the pan and suate this Onion paste till 7-8 minutes. Onion paste does take more time to cook than the whole onion slices so this takes time. Add ginger-garlic paste, coriander powder, salt and fry for 2 minutes stirring frequently.
Add the chopped capsicum and cook covered for 3-4 minutes adding some water if required. Lower the flame and add milk and cashew paste. Simmer for 10-12 min stirring in between.
Add paneer, kasuri methi and garam masala and simmer for 2 more min, covered. Turn off the flame and let it sit for a while.
Before serving, drizzle some cream on top.

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