Shahi Kaju Paneer Masala शादी वाला काजू पनीर मसाला Dhaba Shahi Paneer काजू पनीर

For Blanching Cashewnut

• In a shallow pan or pot, add water, cashewnut, salt to taste and blanch it for 4-5 minutes on medium flame.
• Once done, strain and transfer it into a bowl.

For Paste

• In a bowl, add blanched cashew nut, add salt to taste, curd, green chilli.
• Transfer it into a grinder jar and grind it into a smooth paste.
• Keep aside for further use.

For Frying

• In a shallow pan, add oil, ghee once it’s hot, add paneer and fry until light golden in color.
• Remove on a plate and keep it aside for further use.
• In the same oil, add cashew nuts and fry until light golden in color.
• Remove in a separate plate and keep it aside for further use.

For Gravy

• In a deep pot or kadai, add ghee, oil once it’s hot, add bayleaf, cloves, black peppercorns, green cardamom and let it splutter well.
• Add onion and saute it until light golden in color. Add green chilli, ginger garlic paste and saute it on medium flame for 4-5 minutes.
• Add turmeric powder, coriander powder and saute it well. Add tomato and saute it well.
• Add little water, degi red chilli powder mix well. Add prepared paste and mix it well.
• Add salt to taste and mix well, cook on medium flame for 5-7 minutes.
• Add water and mix it well. Add salt to taste, sugar and mix well.
• Cover it with the lid and cook on low flame for 7 minutes.
• Add dry fenugreek leaves, fried cashew nut, fried paneer, grated paneer.
• Give one boil, switch off the flame, transfer it into a serving dish.
• Garnish it with grated paneer, fried cashew nut, dry fenugreek leaves, coriander sprig.
• Serve hot with roti or naan.