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

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Cashewnuts (काजू)

Cuisine : Indian

Course : Main Course Vegetarian

Paneer Kaju Pasanda
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer Kaju Pasanda checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Methi Alu, Palak Babycorn Sabzi, Orange Glazed Vegetables , Left Over Roti.

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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 : Moderate

Taste : Spicy

Ingredients for Paneer Kaju Pasanda Recipe

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.