How to make Paneer Aur Kaju Ki Sabzi -

Cottage cheese cooked with cashewnuts into a thick gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cotage cheese, Cashewnuts (काजू)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Aloo Palak Methi Gobhi Manchurian Masoor Suva Dal Vankaya Perugesi

Paneer Aur Kaju Ki Sabzi

Paneer Aur Kaju Ki Sabzi Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Aur Kaju Ki Sabzi Recipe

  • Cotage cheese 1 inch cubes 200 grams

  • Cashewnuts ground 1/2 cup

  • Ghee 2 tablespoons

  • Green cardamoms 3-4

  • Green chillies chopped 7-8

  • Yogurt 1 cup

  • Sugar 1 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat ghee in kadai, add green cardamoms and green chillies. Sauté for few seconds.

Step 2

Add cashewnut paste and sauté for two minutes. Add yogurt and one cup of water in it. Stir and cook on medium heat.

Step 3

Add sugar and salt and mix well. When it comes to a boil add paneer. Stir for two more minutes.

Step 4

Garnish with coriander leaves 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 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.