Dhaba Style Kaju Paneer Masala is a rich, creamy, and finger-licking recipe. This is not a spicy gravy. This can be accompanied by Indian bread like naan, roti, kulcha, etc. This gravy is super easy to prepare with the available ingredients in the pantry.
The secret to getting the delicious taste in this recipe is, each step should be sauteed until the oil oozes out. This is for sure a must-try recipe. Once you try this recipe, you will be tempted to do it frequently. This gravy was so tasty that my daughter did not allow me to take the final photo or video. She interrupted frequently and asking for paneer to taste. You can see less paneer at the final photo :).
Everyone at home loved this recipe. I have tasted this recipe while I was in Ahmedabad 15 year ago. I just tried to recollect all the flavors and made this gravy. Most of my friends are North Indians, so I always ask for tips and tricks to get the best recipe. To my surprise, it tasted exactly as we had it in the Dhaba. Apart from using oil and butter, while serving add a tbsp of ghee too. This gives the exact flavor from the Dhaba. Now let us see how to prepare this recipe.
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- 150 gms Paneer/Indian Cheese
- 15 Cashews broken into two
- 2 Onion finely chopped
- 2 Tomatoes pureed
- 1 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Coriander powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Dry Fenugreek Leaves Kasuri Methi
- 2 tbsp Curd
- 2 tbsp Cooking Cream
- salt to taste
- 2 tbsp oil
- 2 tbsp Butter
- 1 Bay Leaf
- 1 inch Cinnamon stick/Pattai
- 2 Clove/Lavangam
- 10 Peppercorns
- 1 tsp Cumin seeds/Jeera
- 1 Cardamom/Elachi
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- Heat a pan. Add oil and butter. Once the butter melts fry cashews until golden brown. Once down remove it on a plate and set aside.
- Now add bay leaf, cinnamon stick, clove, peppercorns, cardamom, cumin seed to the same oil and saute until all splutters.
- Add onion, a little salt for onion, and saute until the onion turns golden brown. Then add ginger garlic paste and saute until the raw smell goes.
- Now add turmeric powder, chili powder, Kashmiri chili powder, coriander powder, half of garam masala powder, roasted cumin powder and saute until the raw smell goes and the oil oozes out.
- Then add tomato puree, salt to taste, and cook on low flame for 10-15 mins until the oil oozes out.
- Now bring the flame to low and add curd to the masala. Mix well until it becomes smooth and combine well.
- Then add fried cashews, paneer and mix well. Add the required amount of water and cook for another 10 mins on low flame.
- Now crush Kasuri methi in your palm and add it to the curry. Also, add the remaining garam masala powder, coriander leaves and mix well. At last, add cooking cream and serve hot with roti or naan.
- Do not skip curd, it gives a nice tangy taste to the gravy.
- Add a generous amount of Kasuri methi.
- While sauteeing, add both oil and butter so that butter will not get burnt.
- At last, add a 2 tbsp of ghee while serving. It gives really a wonderful Dhaba taste to the gravy.
- If you want your curry to be spicy add chopped green chilies while sauteeing the onion.
- If you want more bright red color, add extra tsp or tbsp of Kashmiri chili powder to the gravy.
- Always add half of the garam masala powder while sauteeing masala and half of them at the end. It gives a nice flavor to the gravy.
Delicious, finger-licking, rich and creamy Dhaba Style Kaju Paneer Masala is ready to relish.
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