Kaju paneer masala recipe

Chop the paneer properly into small cubes on a chopping board. Chop the green chilies as well.

Chop the tomatoes and blend them into a puree

In a kadhai heat 2 tbsp oil and saute paneer cubes till it changes color slightly. Keep the roasted paneer aside. In the same oil fry cashew until it turns golden brown. Keep aside once the cashew turns golden brown.

Blend the cashews to make a fine paste.

Now add 1 tsp butter and saute 1 bay leaf, 3 cloves, 2 pods cardamom, and 1 tsp cumin. Add 1 onion, 1 tsp ginger garlic paste, and saute until it turns golden brown. Further keeping the flame on low, add ½ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala, and 1 tsp salt. Saute on low flame until it turns aromatic.

Add in 1½ cup tomato puree and mix well. Cover and boil for 10 minutes or until the oil separate from the sides. Further, add cashew paste and saute until oil separates.

Add cream and cook on low flame. Now add in water and mix well adjusting consistency as required.

Furthermore, add fried paneer, cashew and mix well. cover and simmer for 3 minutes or until the flavors are well absorbed. Also, add 1 tsp Kasuri methi and coriander. Mix well.

Finally, enjoy kaju paneer masala with roti or naan.