27 June, 2016
Shahi Kaju – Paneer Masala
For more paneer recipes see here ;
Date – 23.6.2016
Preparation Time – 15 mins
Cooking Time – 30 mins
Recipe Type – main
Serve – 3-4
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
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 ;
Melt butter and fry cashew over medium flame
Take it out
Toss paneer cubes in remaining butter over high flame (optional)
Take it out and leave in hot water
Melt butter or heat oil, add chopped onion
When the onion starts to change it colour simmer the flame and add ginger and garlic, saute for 15 – 30 seconds
Add cashew and magaz seeds
Add red chili, kashmiri red chili, turmeric, coriander, garam masala, cinnamon stick, clove, green cardamom and cumin, fry for few seconds
Add salt, stir
Cover with the lid and cook till tomato gets mushy
Turn off the flame and let it cool down for some time
Ttransefer this to the blender and blen till very smooth
Place it to the kadai and turn on the flame, add kasuri methi
Add water and cream or malai, stir
Add sugar and let cook this masala over simmer for 2 minutes
Add puneer cubes and cashew, stir and turn off the flame
Shahi paneer- kaju masala is ready