Paneer Cashew Curry | Dhaba Style Kaju Paneer Masala
Paneer Cashew Curry is a delicious and popular North Indian dish made with cashews (kaju) and paneer (Indian cottage cheese) cooked in a creamy and flavorful curry sauce. It’s a rich and indulgent dish that combines the creaminess of cashews with the softness of paneer, creating a delightful texture and taste.
About Paneer Cashew Curry
The preparation of kaju paneer curry involves a few basic steps. First, the cashews are soaked and ground into a smooth paste, which adds creaminess and thickness to the curry. Then, paneer is cut into cubes and lightly fried or sautéed until golden to enhance its flavor and texture.
The curry sauce is typically made by sautéing onions, garlic, and ginger in oil or ghee until golden brown. Then, various spices such as cumin, coriander, turmeric, garam masala, and chili powder are added to create a fragrant and aromatic base. Tomatoes are often added next to provide a tangy and slightly sweet flavor.
After the spices and tomatoes are cooked down, the cashew paste is added along with some water or vegetable stock to create a creamy and smooth consistency. The mixture is simmered until the flavors meld together, and the cashews are cooked through. Finally, the fried paneer cubes are added to the sauce, allowing them to absorb the flavors and become tender.
Paneer cashew curry is usually garnished with fresh coriander leaves and served hot with roti, naan, or rice. It is a popular vegetarian dish enjoyed by many for its rich and satisfying taste.
Here are a few finger-licking recipes:
Restaurant style paneer masala,
How to make paneer cashew curry:
1. Heat 2 tbsp. ghee in a pan and put cashew. Roast cashew till they turn golden brown on low flame. Transfer to another plate.
2. Add 3 tbsp. more along with 1 tbsp. oil and add cumin seeds. Toss for a second.
3. Put minced onions, ginger garlic paste, turmeric powder and salt.
4. Add red chili powder, cumin powder, coriander powder and garam masala powder. Mix all spices.
5. Make fresh tomato puree and add to the spice mix. Cook on low flame so that the bottom doesn’t get stuck.
6. Beat curd to soft cream and put it in tomato gravy. Cook further till oil oozes out.
7. Add little water and dilute the gravy, put paneer cubes and roasted cashew nuts. Mix.
8. Once paneer cashew curry thickens top with slit green chilies, fresh cream and garnish with coriander leaves.
Watch Deliciously Creamy Paneer Cashew Curry on YouTube.
Tips to make perfect paneer cashew curry:
Cashews: Soak the cashews in hot water for about 20 minutes before grinding them into a paste. This will make it easier to blend them smoothly and create a creamy texture.
Paneer: Lightly fry or sauté the paneer cubes in a little oil or ghee until they turn golden brown. This step adds a nice texture and flavor to the dish.
Spices: Use a blend of aromatic spices such as cumin, coriander, turmeric, garam masala, and chili powder to create a flavorful base for the curry. Adjust the spice levels according to your taste preferences.
Onion-Ginger-Garlic Base: Sauté the finely chopped onions, ginger, and garlic until they turn golden brown. This step helps develop a deep and rich flavor in the curry.
Tomatoes: Add ripe tomatoes to the onion-ginger-garlic base to create a tangy and slightly sweet taste. Cook them until they soften and the rawness disappears.
Cashew Paste: After grinding the soaked cashews into a smooth paste, add it to the curry sauce. This adds richness and creaminess to the dish. You can adjust the thickness of the curry by adding water or vegetable stock as needed.
Simmering: Allow the curry to simmer on low heat for a while after combining the cashew paste and spices. This helps the flavors meld together and enhances the overall taste of the dish.
Garnish: Before serving, garnish the kaju paneer curry with fresh coriander leaves (cilantro). This adds a touch of freshness and visual appeal.
Serving: Enjoy the kaju paneer curry hot with naan, roti, or rice. The creamy and flavorful curry pairs well with these accompaniments.
Remember to adjust the ingredients and spices according to your taste preferences. Feel free to experiment and add your own twist to the recipe. Enjoy cooking and savoring your homemade paneer cashew curry!
Paneer Cashew Curry Recipe Card
CashewPaneer Curry is a delicious and popular North Indian dish made with cashews(kaju) and paneer (Indian cottage cheese) cooked in a creamy and flavorfulcurry sauce.
Ingredients
- Paneer – 200 gms.
- Cashew – 50 gms.
- Ghee – 5 tbsp.
- Oil – 2 tbsp.
- Cumin seeds – ½ tbsp.
- Onions – ½ bowl
- Ginger garlic paste – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Salt – ½ tbsp.
- Red chili powder – 1 tbsp.
- Jeera/ cumin powder – ½ tbsp.
- Dhania/ coriander powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Tomato puree – 1 cup
- Curd – 3 tbsp.
- Green chiles – 3 No. slit to two halves.
- Fresh cream – 2 tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Melt 2 tablespoons ghee in a skillet and add cashews. On a low burner, roast cashews until golden brown. Transfer to a different plate.
- Add 3 tablespoons more along with 1 tablespoon oil and cumin seeds. Combine the minced onions, ginger garlic paste, turmeric powder, and salt in a mixing bowl.
- Add coriander powder, red chilli powder, garam masala powder and cumin powder in a mixing bowl. Combine all spices.
- Prepare fresh tomato puree and stir it into the spice mixture. Cook on low heat to prevent the bottom from sticking.
- Whip the curd into soft cream and add it to the tomato gravy. Cook until the oil starts to flow out.
- Add a little water to dilute the gravy, then add the paneer cubes and roasted cashew nuts. Mix.
Once the paneer cashew curry has thickened, top with slit green chilies, fresh cream, and coriander leaves.
Recipe Video
FAQ
1. What is Paneer Cashew Curry? Paneer Cashew Curry is a flavorful Indian dish made with paneer (Indian cottage cheese) and a creamy, cashew-based sauce. It’s a popular vegetarian curry enjoyed with rice or Indian bread.
2. How do I make the cashew sauce for the curry? The cashew sauce is made by blending soaked cashews with water or milk until smooth. This creamy base adds richness and flavor to the curry.
3. Can I use store-bought paneer or should I make it at home? You can use store-bought paneer or make it at home. Homemade paneer tends to be fresher and softer, but either option works.
4. What spices are typically used in Paneer Cashew Curry? Common spices include cumin, coriander, turmeric, garam masala, and red chili powder. These spices create a balanced and aromatic flavor profile.
5. Can I customize the level of spiciness in the curry? Absolutely! You can adjust the amount of red chili powder or omit it if you prefer a milder curry.
6. Is there a specific type of cashew to use? You can use regular raw cashews for this recipe. Soak them before blending to achieve a creamy texture.
7. How do I make the curry creamy without dairy? Cashews provide the creaminess in this curry. Blending soaked cashews with water or a dairy-free milk alternative creates a luscious sauce.
8. Can I use other nuts instead of cashews? While cashews are commonly used for their neutral flavor and creamy texture, you can experiment with other nuts like almonds or macadamia nuts.
9. Can I make this curry vegan? Yes, you can make this curry vegan by using dairy-free paneer (tofu or tempeh) and a plant-based milk for the cashew sauce.
10. What can I serve with Paneer Cashew Curry? Paneer Cashew Curry pairs well with steamed rice, naan bread, roti, or any other Indian bread of your choice.
11. Can I add vegetables to the curry? Absolutely! You can add a variety of vegetables like bell peppers, peas, carrots, and potatoes to enhance the nutritional content and flavor.
12. How do I prevent the cashew sauce from becoming too thick or too thin? Gradually add water or milk while blending the cashews to achieve the desired consistency. You can also adjust the sauce’s thickness by adding more liquid during cooking.
13. Can I prepare Paneer Cashew Curry in advance? Yes, you can prepare the curry in advance and reheat it before serving. The flavors tend to develop further after sitting for a while.
14. How can I make the curry more aromatic? You can enhance the aroma by adding crushed kasuri methi (dried fenugreek leaves) or fresh chopped cilantro (coriander) leaves towards the end of cooking.
15. Can I freeze Paneer Cashew Curry? While the cashew sauce might undergo slight texture changes upon freezing, you can freeze the curry for later consumption. Thaw and reheat gently.
Remember to adjust the recipe to suit your taste preferences and dietary needs. Enjoy your flavorful Paneer Cashew Curry!
