Yesterday, I prepared Kaju Paneer with rotis. I was going to prepare Kadai Paneer but decided against it since I had already blogged the recipe earlier. For my readers sake and to cater to requests for party paneer dishes, here is a delicious creamy curry that is sure to be a hit.
I more or less followed Medhaa’s Kaju Paneer recipe tweaking it a bit. Thanks, Medhaa. 🙂
Kaju Paneer Recipe
Preparation: 30 mts
Serves 4-5 persons
Cuisine: North Indian
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1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
1 large onion (blanch for 6-7 mts and make a coarse paste)
ginger-green chilli paste (1″ ginger piece+5 green chillis)
1 capsicum, chop into small pieces
1 1/2 tsps coriander pwd
1 1/2 tsps kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 2 cloves,1 cardamom and 1†cinnamon)
1 1/2 cups low fat milk
1 tsp malai/top of milk
cashew nut paste (soak 10-12 cashews in warm milk for 10 mts, grind to a paste)
salt to taste
3/4 tbsp oil
1 Heat oil in a cooking vessel, add the onion paste and sauté, approx 6-7 mts. Add the capsicum pieces and saute for 2-3 mts. Add ginger-green chilli paste, coriander pwd and combine. Add few tbsps water and saute for 2 mts.
2 Add milk and cashew nut paste and simmer for 7-8 mts. Add paneer, crushed kasuri methi and salt. Simmer for a few more mts.
3 Stir in malai, garam masala pwd and kasuri methi and combine, cook for a mt. Turn off flame.
4 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.
