Paneer Kaju Pasanda

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 servings

Ingredients

For The Cashewnut Paste
2 cups cashewnuts (kaju)
2 to 3 cloves (laung / lavang)
1 cinnamon (dalchini) stick
1/4 tsp peppercorns (kalimirch)
1 tbsp poppy seeds (khus-khus)
water as required

For The Gravy
1 tsp oil
1 tsp ghee
1 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
3 to 4 bayleaves (tejpatta)
1/2 cup chopped onions
1 cup tomato puree
2 to 3 whole dry kashmiri red chillies
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
3 to 4 cloves (laung / lavang)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
1 tsp maggi bhuna masala ( optional)
1 tbsp sugar
2 tbsp finely chopped coriander (dhania)
1 tsp cream
200 gms chopped paneer (cottage cheese)
salt to taste

Method

To make the kaju paste
To make the kaju pasteIn a mixer grinder grind all the ingedients for the cashewnut paste to form a thick creamy paste.Keep aside
For the gravy
For the gravyIn a pan, heat the oil and ghee.Add the cumin seeds, asafoetida, ginger, chillies, bayleaves and saute well.Add the onions and a little salt and saute until golden brown.Now add the tomato puree and mix well.Add the cashewnut paste and saute well.Add the chilli powder, turmeric powder, coriander powder, garam masala, maggi bhuna masala, sugar, salt and mix well. Add the cream and mix well.Add water as required to make a gravy.Now add the paneer pieces and mix softly now cover with a lid and let it cook for 5-10 minutes.Garnish with coriander and serve hot.Serve hot with hot parathas or rice.