How to make Paneer Kaju Pasanda Recipe - Cottage cheese and cashewnuts cooked into a delicious gravy with fresh indian spices.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) ( पनीर ) , Cashewnuts ( काजू )

Cuisine : Moghlai

Course : Main Course_Veg

Paneer Kaju Pasanda

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Kaju Pasanda checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Stir Fried Vegetables with Fried Basil, Hot Honey Paneer, Aloo Gobhi Tamatar, Vankaya Perugesi. Or try out these recipes from Moghlai Cuisine like Koyla Butter Chicken, Gosht Biryani, Ahad-E-Changezi, Chicken Kalmi Kabab.

Paneer Kaju Pasanda Recipe Card

Paneer Kaju Pasanda
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Paneer Kaju Pasanda

  • Paneer (cottage cheese) 400 grams

  • Cashewnuts 15-20

  • Onions 2 medium

  • Coconut 2 inch piece

  • Ginger 1 inch piece

  • Garlic 2-3 cloves

  • Fresh coriander leaves a few sprigs

  • Kashmiri red chillies 5-6

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Cloves 2

  • Cinnamon 1 inch stick

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Oil 3 tablespoons

  • Tomato puree 1 cup

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh cream 1/2 cup

Method

Step 1

Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden.

Step 2

Drain onto an absorbent paper and set aside. Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside. Peel, wash and roughly chop onions.

Step 3

Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic. Clean, wash and roughly chop coriander leaves. Remove stems and dry roast Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water.

Step 4

Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick.

Step 5

Add the fried cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream and serve hot.

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