- Private Recipes

🌟 Introduction

Kaju 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!

Prep Time20

Cook Time25

Course: Main Course, Veg

Cuisine: Indian

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.