Kaju Paneer


  1. 500gm paneer
  2. 1 medium-sized onion, roughly chopped
  3. 1 medium-sized tomato, roughly chopped
  4. 2 Green chillies, finely chopped
  5. 2 cloves of garlic, crushed
  6. ½ inch ginger, chopped
  7. 1 tsp red chilli powder
  8. ½ tsp Turmeric powder
  9. 1 tsp Coriander powder
  10. ½ tsp Cumin powder
  11. ½ tsp saunf powder
  12. ½ cup Cashewnuts (soak in ½ cup water)
  13. 2-3 tbsp Vegetable oil
  14. Salt to taste
  15. ½ cup Coriander leaves, finely chopped


How to make:

  • Heat oil in a kadhai. Add ginger, garlic and onion to the oil; sauté till the onions are golden brown.
  • Now, add green chillies and tomatoes; sauté till the tomatoes become soft.
  • Add the all powdered spices and sauté till the oil separates.
  • Turn off the heat and let it cool down completely. Add the mixture and a little amount of water tho the blending jar to blend it into a smooth paste.
  • Meanwhile, cut paneer into cubes and keep aside.
  • Heat a kadhai again on a low flame and add the previously prepared onion-tomato paste to it.
  • Blend the cashew nuts with the water in which it was soaked in a blender to make a smooth paste.
  • Add this cashew paste to the kadhai and mix it well. Add salt to taste and add water to it to adjust the consistency of the gravy.
  • let it cook for some time a boil comes and then add the paneer pieces.
  • Stir well and cook on low flame for another 5 minutes.
  • Turn off heat and garnish with chopped coriander leaves.


It’s preferable to let the gravy sit for at least 30 minutes before serving; this helps the flavours to combine well and coat the paneer pieces too.

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