If there is a dish that a dining table may immediately seem a little more special, the Kaju Paneer Masala Recipe is. Cremous, rich and rich in taste, this classic Nord -indiano is a star in the restaurants – and believe me, it is magical as it is at home.
Whether it’s a family, a festive distribution or a desire for something indulgent in a lazy Sunday, Kaju Panala Porta Calore and elegance for every meal. Today I take you from my kitchen to yours with my proven recipe that offers restaurant taste without confusion.
What is Kaju Paneer Masala Recipe?
In the heart, Kaju Paneer Masala Recipe is a creamy curry of paneer (Indian cottage cheese) and cashews. The cashew nuts provide sweetness like butter while the paneer adds a soft and melting texture.
The magic is in the thick and velvety sauce – mixing cashews dipped with aromatic spices, tomatoes and onions. It is rich and yet balanced, which makes it a lack of audience for spice lovers and those who prefer softer flavors.
Because this recipe works every time
Over the years I have tried several versions of this dish – some too heavy, others too weak. This recipe affects the weak point because:
The anacardi are immersed and mixed, causing a natural creaminess without overloading the dairy products -caseari.
Paneer is slightly cooked for an extra taste before the curry is added.
The spice mix is in balance, so the curry is of good taste but not overwhelming. The result? A curry that seems indulgent but is still brilliant enough to enjoy it for a second.
Ingredients you need
Here is your shopping list for Kaju Paneer Masala Recipe:
Paneer – 250 g (cut into cubes)
Cashwuts (Kaju) – ½ cup (soaked for 20 minutes)
Onions – 2 means (chopped)
Tomatoes – 2 medium (puree)
Ginger-Knolic Paste-1 TL
1-2 green chili pots (optional, for heat)
Turmeric powder – ½ tl
Red chili powder – 1 tsp.
Coriander powder – 1 tsp.
Garam Masala – ½ tl
Kasuri Methi (clover of dried drilling ship) – 1 teaspoon
Fresh cream – 2 tablespoons
Salt – Taste
Oil or ghee-2-3 tablespoons
Fresh coriander leaves – for the garnish
Pro advice: for additional wealth, you can replace half of the oil with ghee.
Passo-Passo method of the weeks for sizzling
Step 1: Prepare the slap of the anacardi for
Immerse the anacardi in hot water for at least 20 minutes. Drain and mix them in a smooth pasta with a little water. This is what curry gives its characteristic creamy consistency.
Step 2: Cook the breadcrumbs
Heat 1 tablespoon of oil in a pan and lightly fry the breadcrumbs until the gold on the edges turn. Set aside. This step improves the taste and prevents the paneer from breaking the curry.
Step 3: Build the base of taste
Add more oil or ghee to the same saucepan. Hacker and golden fried. Add the ginger bone paste and green peppers and cook until the raw smell disappears.
Step 4: Add the tomato puree and spices
Pour the tomato puree and cook until the oil separates. Sprinkle in turmeric, red pepper powder, coriander powder and salt. Let it cook everything in a fragrant Masala.
Step 5: Cremous goodness of Anacardi
Mix the anacardi dough and cook for 2-3 minutes, so that the hazelnut flavor can be beautifully divided with herbs.
Step 6: simmer and finish
Add some water to adjust the consistency of the sauce. Slide into the cubes of the cooked panel, sprinkle Kasuri Methi and cook over low heat for 5 minutes. Finish the crème fraîche with a vertebra.
Service of proposals – Make a festival
Kaju Paneer Masala Recipe adapts wonderfully:
Naan in butter or garlic Naan for this feeling of restaurant.
Jera Rice or Pulao for a comfortable atmosphere.
One side of the fresh salad or onions inserted to cut wealth.
Why the cashews are the real hero here
The cash nuts do not only give creamy – they also bring a light sweetness which perfectly balances the spices. Unlike the cream, which can sometimes be difficult, cashew nuts offer natural and milk -free richness that makes the curry lighter and yet luxurious.
Advice for perfection in the style of restaurant
Use Fresh Paneer – Soft Paneer makes the difference. When the shop is purchased, enjoy in hot water to cook for 10 minutes.
Almost not the Masala – let the onions and tomatoes cook well; This is where most of the taste develops.
Bring the creaminess to balance: too much anacardi pasta can make it excessively rich, then stay with the proportions.
Variations that you can try
Vegan version: replace the bread with tofu and cream with coconut milk. Top spicy – Add extra green peppers or a pinch of black pepper.
Curry Curry loaded – throws peppers or peas for an extra plot.
Because this dish wins the heart every time
It is the perfect mix of family comfort and festive indulgence. The flavors are known but special, making it a Go-T for parties, Potlucks or just a lazy weekend dinner.
A hazelnut deal: the connection with Anacardi Panider
Paneer and Anacardi are a combination made in culinary sky: soft and hazelnut, creamy but structured. Together they create a dish that looks like a warm embrace for your taste buds.
Read More: Bajri Vada Recipe – A Traditional Gujarati Snack with a Crunch
Conclusion
Kaju Paneer Masala Recipe is proof that when they are carefully cooked, simple ingredients can create something extraordinary. This recipe has been my favorite cuisine for years and I am very happy to share it with you. So the next time you want to treat you or make an impression on your guests, jump the restaurant and leave your central kitchen – you will be surprised how easy it is to create magic at home.
