Kaju Paneer Pasanda

Kaju Paneer Pasanda – Indian curry with rich gravy and crispy cashwnuts and moist paneer. This can be served with roti, naan or our special Chilly Cheese Naan.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4 people

Ingredients	Quantity
Cottage cheese (paneer)	400 grams
Cashewnuts	15-20
Onions chopped	2 medium
Coconut grated	1tbsp
Ginger chopped	1 inch piece
Garlic chopped	2-3 cloves
Fresh coriander leaves chopped	a few sprigs
Kashmiri red chillies	5-6
Poppy seeds(khus khus)	1tbsp
Cumin seeds	1tsp
Coriander seeds	1tbsp
Cloves	2
Cinnamon	1 inch stick
Oil	3 tablespoons
Tomato puree	1 cup
Sugar	1tsp
Salt	to taste
Kasoori Methi(optional)	½ tsp

Method

Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and shallow fry the cottage cheese cubes till light golden. Drain onto an absorbent paper and immediately drop them into a bowl of warm water to keep the paneer moist.

Shallow fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside.

Dry roast kashmiri red chilies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, kashmiri red chilies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using little water. 

Heat three tablespoons of oil in a pan, add the ground paste and fry for four to five minutes till oil separates from the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for 10-15 minutes or till gravy is thick. 

Add the cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream. Garnish with kasoori methi. Serve hot.