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27 June, 2016

Shahi Kaju – Paneer Masala

Posted in : paneer recipes, Veg Gravy on by : nrdubey Tags: , , , , ,

For more paneer recipes see here ;

Date – 23.6.2016

Preparation Time – 15 mins

Cooking Time – 30 mins

Recipe Type –  main

Serve – 3-4

                                            

INGREDIENTS :

 

Measurement cup used 1 cup = 220 ml

 

Paneer /cottage cheese – 200 – 250 g or 1 cup (cut into cubes)

Cashew / kaju – ¼ cup (devoid into half)+ 8-10 no

Magaz seeds – 1 tbsp

Onion – 1 big (finelly chopped)

Tomato – 2-3 Medium (chopped)

Garlic Clove – 5-6

Ginger – 1 inch (chopped)

Clove – 2

Cinnamon stick – ¼ inch

Green cardamom/elaichi – 2

Cumin /jeera – ¼ tsp

Red chili powder – ¼ tsp

Kashmiri red chili powder – 1 tsp (for color)

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Kasuri methi (crushed) – 1 tsp

Sugar or honey – ½ tsp

Fresh cream or malai – 2 tbsp

Butter – 1 tsp

Oil / butter – 2 tbsp

Water – ½ cup

Salt – as per taste

 

 IMG_6507

 

 

Method ;

 

Melt 1 tsp of butter in kadai or pan, add ¼ cup of cashew (half devoid) and fry until turns light brown. Set aside.

In remaining butter add paneer and toss for a minute over high flame. Take it out and leave it in hot water till we them.

In the same pan or kadai heat butter or oil.

Add finely chopped onion, when the onion starts turning brown in color simmer the flame and add chopped ginger and garlic, sauté for 15-20 seconds.

Add magaz seeds and cashew and fry for a minute, maintain low flame otherwise the ingredient may burn.

Add red chili, Kashmiri red chili, coriander, turmeric, garam masala powder, cumin,  green cardamom, clove, cinnamon stick and salt, sauté for 4-5 seconds.

Add chopped tomato, and stir well.

Now cover the masala with the lid and cook for a minute until tomato gets mushy. It will take just a minute.

When the tomato gets mushy turn off the flame and let it cool down for some time.

Transefor this masala to the blender and blend it till very smooth. If needed add little water.

Place this smooth paste to the kadai and turn on the flame.

Add kasuri methi, cream, sugar and water. Bring this to boil then simmer the flame and wait for two minute so that masala will cook very well with kasuri methi.

Finally add paneer cubes and fried cashew, stir and turn off the flame.

Serve this delicious masala gravy with any Indian bread or plain rice or jeera rice.

 

 

 

In Short ;

IMG_6485

 Melt butter and fry cashew over medium flame 

IMG_6489

Take it out

IMG_6487

Toss paneer cubes in remaining butter over high flame (optional)

IMG_6488 

 Take it out and leave in hot water 

IMG_6483

 Melt butter or heat oil, add chopped onion 

IMG_6491

 When the onion starts to change it colour simmer the flame and add ginger and garlic, saute for 15 – 30 seconds

IMG_6492

 Add cashew and magaz seeds

IMG_6493

Add red chili, kashmiri red chili, turmeric, coriander, garam masala, cinnamon stick, clove, green cardamom and cumin, fry for few seconds

IMG_6494 

Add tomato

IMG_6495 

 Add salt, stir

IMG_6496

 Cover with the lid and cook till tomato gets mushy

IMG_6497

 Turn off the flame and let it cool down for some time

IMG_6498

 Ttransefer this to the blender and blen till very smooth

IMG_6499

 Place it to the kadai and turn on the flame, add kasuri methi

IMG_6500

 Add water and cream or malai, stir

IMG_6501

 Add sugar and let cook this masala over simmer for 2 minutes

IMG_6502

Add puneer cubes and cashew, stir and turn off the flame

IMG_6503

Shahi paneer- kaju masala is ready

 

 

 

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