Paneer Kaju Masala

Passos10

1. 1

   Pas 1. Soak the cashews

   12m 30s

   Soak the cashews and magaz in hot water for 10–15 minutes. Drain and reserve.

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2. 2

   Pas 2. Blend the tomato paste

   Add the quartered tomatoes, whisked curd, green chillies, soaked cashews and magaz to a blender. Blend until smooth, strain the mixture and set aside.

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3. 3

   Pas 3. Shallow-fry the paneer

   Heat oil in a pan and shallow-fry the paneer triangles on all sides until golden brown. Remove and set aside.

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4. 4

   Pas 4. Splutter the whole spices

   Heat ghee in a kadhai. Add the star anise, bay leaf, cinnamon and cumin seeds. Allow the spices to splutter and release their aroma.

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5. 5

   Pas 5. Add the ground spices

   Lower the flame and add the coriander powder, turmeric powder and Kashmiri red chilli powder. Stir briefly until fragrant, taking care not to burn the spices.

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6. 6

   Pas 6. Cook the gravy

   Add the prepared tomato-curd paste, season with salt and mix well. Cover and cook for a few minutes, stirring occasionally, until the gravy thickens and the fat begins to separate.

7. 7

   Pas 7. Add paneer and kasuri methi

   5 min

   Add the fried paneer and kasuri methi. Mix gently and cook for 5 minutes, stirring occasionally to coat the paneer evenly in the gravy.

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8. 8

   Pas 8. Adjust the consistency

   Adjust the consistency with water as required and simmer briefly.

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9. 9

   Pas 9. Finish with cream

   Finish with cream and honey, mixing gently until incorporated.

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10. 10

    Pas 10. Garnish and serve

    Garnish with fried cashews and almonds. Serve hot with naan, roti or jeera rice.