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

It's the wedding season and what's the one common conversation starter in Shaadis? Food, right? :) Here's one such Shaadi-inspired dish - Cashew Paneer Masala / Dhaba style Kaju Paneer Masala.

35-40 minutes
2-4
Indian
Shahi Kaju Paneer Masala शादी वाला काजू पनीर मसाला Dhaba Shahi Paneer काजू पनीर Recipe - Ranveer Brar

Ingredients

For Blanching Cashewnut

1 cup Water, पानी

¼ cup Tukda cashew, टुकड़े काजू

Salt to taste, नमक स्वादअनुसार

 

For Paste

Blanched Cashew Nut, काजू

Salt to taste, नमक स्वादअनुसार

1 cup Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

1 Green chilli (Less spicy) हरी मिर्च

 

For Frying

2 tbsp Ghee, घी

1 tbsp Oil, तेल

350 gms Paneer, cut into medium size cubes, पनीर

12-15 whole Cashew nut, काजू

 

For Gravy

1 tbsp Ghee, घी

1 tbsp Oil, तेल

2 Bayleaf, तेजपत्ता

2 Cloves, लॉन्ग

2-4 Black peppercorns, काली मिर्च के दाने

1 Green cardamom, हरी इलायची

2 large Onions, finely chopped, प्याज

1 Green chilli, cut into half, हरी मिर्च

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

½ tsp Turmeric powder, हल्दी पाउडर

2 tsp Coriander powder, धनिया पाउडर

1 small Tomato, finely chopped, टमाटर

Little water, पानी

2 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

Prepared Paste, तैयार किया हुआ पेस्ट

Salt to taste, नमक स्वादअनुसार

1 cup Water, पानी

 

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

1 tsp Dry fenugreek leaves , crushed, कसूरी मेथी

Fried Cashew Nut, तले हुए काजू

Fried Paneer, तला हुआ पनीर

¼ cup Paneer, grated, पनीर

 

For Garnish

Paneer, grated, पनीर

Fried Cashew Nut, तले हुए काजू

Dry fenugreek leaves, crushed, कसूरी मेथी

Coriander sprig, धनिया पत्ता

 

Process

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.

 

 

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