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 demands very simple steps. Firstly, cashews are soaked and ground into a smooth paste that gives the creaminess and thickness to the curry. Then paneer is cut into cubes and lightly fried or sautéed till golden brown for better flavor and texture.
The curry sauce is prepared mainly through frying onions, garlic, and ginger in oil or ghee up to golden brown. A range of spices used include cumin, coriander, turmeric, garam masala, and chili powder added for the aromatic fragrance. Tomatoes are then added for this deliciously tangy taste that borders to sweetness.
At this stage, cashew paste is added to this paste and few drops of water or vegetable stock may be added if sauce is to be thick and creamy. This paste is simmered till flavors come together and cashews also cooked through. Then fried paneer cubes are added in the sauce so that they absorb flavors and become soft.
Traditionally, it is garnished with fresh coriander leaves and enjoyed hot over roti, naan, or rice. It is one of the popular vegetable dishes enjoyed by many on account of 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 and then pound as a paste. It shall be easier to blend them properly and give a fine smooth texture.
Paneer: Fry or sauté the paneer cubes very lightly in a small amount of oil or ghee, till it turns golden brown. The entire dish requires nice texture and flavor by this step.
Spices: Spices play important role in attaining aromatic flavour to our recipe. Soft cubes of paneer so it tends to absorb flavours of spices.
Onion-ginger-garlic paste: Fresh ginger garlic collaborated with onions will give the punch to the gravy.
Add to it the ripe tomatoes, which transform the onion-ginger-garlic base into an aggressively tangy and subtly sweet flavor. Cook them until they soften and the rawness is gone.
Cashew paste- this adds richness to the curry. You get this paste while grinding soaked cashews into a super-smooth paste. And to get the right consistency for the curry, you can introduce water or vegetable stock accordingly.
Simmering: After adding cashew paste and spices, let it simmer in low heat for some time. This will help the flavors of each to get mixed together and enhance a good taste in the dish.
Garnish: Finally, garnish kaju paneer curry with fresh coriander leaves just before serving. It adds freshness and looks attractive.
Serve: Enjoy the kaju paneer curry with naan, roti, or rice. The richness of the creaminess of the curry tastes the best served with this accompaniment.
Don’t forget you can adjust the ingredients and spices according to your taste. Always feel free to make any experiment and add your own twist to this recipe. Have fun cooking and relishing in 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 on Paneer Cashew Curry:
What is Paneer Cashew Curry?
A delightful Indian dish prepared with paneer or Indian cottage cheese and a rich creamy sauce which is prepared using cashews, so well known because being an excellent vegetarian curry enjoyed with rice or Indian bread.
How do I make the cashew sauce for the curry?
Cashew sauce is prepared by grounding soaked cashews with water or milk, hence acquiring the smooth paste. With a rich and creamy base, curry is enriched as well as flavored.
Can I use store-bought paneer or should I make it at home?
Okay, either is fine; use whatever paneer you prefer-assemble the dish. Freshly homemade paneer is fresher and softer than the stuff bought from a store.
What spices does paneer cashew curry use?
Common spices utilized are cumin, coriander, turmeric, garam masala, and red chili powder. In totality, all these spices imply to provide an aromatic flavor profile that is very balanced.
Can the spiciness of the curry be reduced or completely avoided?
Of course, you may! Just adjust the amount of red chili powder you want to add in or you could omit it altogether based on the intensity of spiciness you can handle in your less spicy curry.
What kind of cashew to use?
Raw cashew plain will do. Soak them first before blending. Makes it a lot creamier.
How can I make this curry creamy and free of dairy?
This curry has been made creamy with cashews. To obtain the most luscious sauce, soak them in water or other sort of non-dairy milk alternative and then puree them into the curry.
Can I use other nuts than cashews?
While cashews are really good because of their neutral flavor and creamy texture, you might think to experiment with almonds or macadamia nuts as well.
Is this a vegan curry?
Our version of paneer cashew curry is not vegan but you can alter it to make vegan by substituting ingredients here and there.
What to serve with Paneer Cashew Curry?
You can relish this Paneer Cashew Curry with steamed rice, naan bread, roti, or any other Indian bread you may like it.
Can I add vegetables in the curry?
Yup! Add almost any vegetable of your choosing; you can choose bell pepper, peas, carrots, or potatoes to enhance the nutritional and flavorful addition of the curry.
How can you avoid the cashew sauce from being too thick or too liquid?
Add water or milk slowly, constantly blending the cashews to gain the right texture. You may also change the thickness during cooking in case you establish that it becomes too thin or too thick.
Can Paneer Cashew Curry be prepared ahead?
Yes, you can prepare it ahead of time and then reheat before serving. In fact, the flavors really come together well if you sit for a while.
How would I make this curry smell even more heavenly?
Add the crushed kasuri methi or chop the fresh cilantro leaves right at the last minute of cooking for a fragrance boost.
Can Paneer Cashew Curry be frozen?
The cashew sauce does soften a bit when thawed but the curry freezes well, and it can be thawed and reheated.
One Comment