Kaju Paneer Masala/Cashew Cottage Cheese Masala (Cook 5 min)
Punjabi Makhani Curry Recipe
Cashew Cottage Cheese Masala
Kaju Paneer Masala - PMC2
Golden paneer and roasted cashews simmered in a rich Punjabi Makhani gravy with butter, cream and aromatic spices.
Ingredients
- 150g paneer, cut into cubes
- 75g whole cashew nuts
- 2 tbsp vegetable oil
- 200ml water
- 1 packet Punjabi Makhani Curry
- 3 tbsp butter
- 3 tbsp cream
- 2 tsp dried fenugreek leaves (kasuri methi), crushed between palms
- 1/4 tsp garam masala powder
- 1 tbsp fresh coriander leaves, chopped
Method
1. Heat 1 tbsp oil in a pan over medium-high heat.
2. Sauté the cashew nuts for 2 minutes until lightly golden. Remove and keep aside.
3. In the same pan, sauté the paneer cubes until lightly golden brown. Remove and keep aside.
4. Heat 200ml water in the same pan.
5. Empty the full contents of the sachet into the pan and mix well.
6. Bring to a gentle simmer.
7. Add butter and cream and cook for 1 minute.
8. Add the paneer cubes and roasted cashew nuts to the gravy.
9. Add crushed fenugreek leaves and garam masala powder.
10. Cook for 2 minutes, stirring gently.
11. Add chopped coriander and mix well.
12. Serve hot with rice or Indian bread.
Chef's Serving Suggestion
Serve with butter naan, garlic naan, tandoori roti or jeera rice. Garnish with extra cream and roasted cashews for a restaurant-style finish.
