This Special Kaju Paneer Masala is a true show-stopper. The crunch of golden cashews, the softness of paneer, and the creamy spiced gravy come together in perfect harmony. It’s delicious, festive, and guaranteed to impress both family and guests alike.
🌟 IntroductionKaju Paneer Masala is a luxurious North Indian curry made with soft paneer (Indian cottage cheese) and whole cashew nuts (kaju), simmered in a rich, mildly spiced tomato-cream gravy. This royal dish is a favorite in restaurants and perfect for festive occasions, celebrations, or when you simply want to impress your guests!
Servings: 4
Cost: 100
Ingredients
For the Gravy:
- 200 g paneer cut into cubes
- 20 –25 whole cashews kaju
- 2 medium onions chopped
- 2 medium tomatoes pureed
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp fresh cream or cashew paste
- Salt to taste
- 2 tbsp oil or ghee
- Water as needed
- Fresh coriander for garnish
Instructions
Step 1: Prepare the Cashews
- Soak the cashews in warm water for 10–15 minutes.
- Drain and lightly fry them in a tsp of ghee or oil until golden brown. Set aside.
Step 2: Make the Gravy
- Heat oil or ghee in a pan. Add chopped onions and sauté until golden.
- Add ginger-garlic paste and cook until the raw aroma disappears.
- Add turmeric, chili powder, and coriander powder. Mix well.
- Add tomato puree and cook until the oil separates from the masala.
- Add cream (or cashew paste) and a splash of water to adjust consistency.
- Add salt and let the gravy simmer for 5–7 minutes.
Step 3: Add Paneer & Cashews
- Gently add the paneer cubes and fried cashews to the gravy.
- Sprinkle garam masala and cook for another 5 minutes.
- Garnish with coriander and a drizzle of cream before serving.
🍽️ Serving Suggestions
- Best served hot with butter naan, tandoori roti, or jeera rice.
- Great for special occasions like festivals, dinner parties, or Sunday lunches.
🔥 Tips & Variations
- For a richer version, soak and blend extra cashews into a fine paste.
- You can lightly toast the paneer cubes for extra flavor.
- Add 1 tsp of kasuri methi (dry fenugreek leaves) for a restaurant-style finish.