Paneer Kaju Masala | Dhaba Style Kaju Curry | Big Announcement | पनीर काजू मसाला | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Soak 20-25 cashews in hot water, covered, while you prepare the rest.
2. Heat 2 tbsp ghee in a pan over high heat. Add the remaining cashews and fry over medium heat until light golden, then transfer to a bowl.
3. In the same pan, shallow fry the paneer cubes until golden brown on 2 sides, then set aside in a bowl. Keep the remaining ghee for the gravy.
4. Drain the soaked cashews, put them in a blender with the tomato and some water, and grind to a fine puree.
5. Heat the remaining ghee in a kadhai over high heat. Add the whole spices and onions, and cook over medium-high heat until the onions are light golden brown.
6. Add the ginger garlic green chilli paste and cook for 2 minutes until golden brown.
7. Lower the heat, add all the powdered spices with a splash of hot water, and stir. Then cook on high for 2-3 minutes until the ghee separates. Add the coriander stems and stir.
8. Add the tomato-cashew puree, whisked curd and salt. Cook over medium-high heat until the gravy is crumbly and the ghee separates, without adding any hot water at this stage.
9. Once the gravy is crumbly and the ghee has separated, add hot water to adjust the consistency and cook for 2-3 minutes.
10. Add the fried paneer, fried cashews, slit green chilli, ginger julienne, garam masala and roasted kasuri methi powder. Stir and cook for 3-4 minutes.
11. Taste and adjust the salt if needed, then add fresh coriander and serve.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

OnionGingerTomatoYoghurtCashewPaneer