Creamy Paneer Kaju Curry: Authentic Indian Recipe
30 minutes
1325 reads
About Creamy Paneer Kaju Curry: Authentic Indian Recipe
Indulge in the rich, creamy delight of Paneer Kaju Curry, a classic Indian dish perfect for a comforting weeknight meal or a special occasion. Tender paneer (Indian cottage cheese) is simmered in a luscious cashew-based gravy, infused with aromatic spices and a hint of chili for a balanced flavor profile.This easy-to-follow recipe guides you through creating a restaurant-quality curry at home. The smooth, nutty sauce pairs perfectly with warm naan, roti, or steamed rice, making it a complete and satisfying culinary experience.Surprise your family and friends with this flavorful and elegant vegetarian masterpiece—a true testament to the versatility and depth of Indian cuisine.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese; cut into 1-inch cubes
For the Spice Tempering
- 1 tbsp Vegetable Oil
- 1 tsp Mustard Seeds rai
- 1 tsp Cumin Seeds
For the Onion & Spice Paste
- 1 Onion medium; finely chopped
- 2 Chili finely chopped; adjust to your spice preference, green
- 1 tsp Ginger-Garlic Paste
For the Cashew Paste & Curry
- 100 gm Cashews kaju; soaked in hot water for 10 minutes, then blended into a smooth paste
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
- 1 tsp Garam Masala
- 1 cup Water or as needed for desired gravy consistency
For Garnish
- 2 tbsp Coriander dhania; chopped
Instructions
Prepare the Cashews
- Soak 100g cashews in hot water for 10 minutes. Drain and blend into a smooth paste.
Prepare the Onion and Chili Paste
- Finely chop 1 medium onion and 2 green chilies. Blend together into a paste.
Shallow Fry the Paneer
- Heat 1 tbsp vegetable oil in a pan or kadhai. Add the paneer cubes and shallow fry until golden brown. Remove and set aside on a paper towel to absorb excess oil.
Prepare the Spice Tempering
- In the same pan, add 1 tsp mustard seeds and 1 tsp cumin seeds. Allow to splutter.
Sauté the Aromatics
- Add the onion-chili paste and sauté for 2 minutes. Add 1 tsp ginger-garlic paste and sauté for another minute.
Add Spices and Cashew Paste
- Add 1 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp salt, and 1 tsp garam masala. Mix well and cook for 2-3 minutes.
Simmer the Curry
- Stir in the cashew paste and add 1 cup water (or more, as needed). Bring to a simmer.
Add the Paneer
- Gently add the shallow-fried paneer cubes. Cook for 5 minutes on medium heat, allowing the paneer to heat through and absorb the flavors of the gravy.
Garnish and Serve
- Garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Paneer Kaju Curry
- For an extra-rich gravy, add a tablespoon of cream or coconut milk at the end.
- Adjust the amount of green chilies according to your spice preference. Start with less and add more if needed.
- Soaking the cashews ensures a smoother, creamier paste. If you don't have time to soak, you can briefly blend them with a little water.
- Don't overcook the paneer, or it will become tough. Cook it just until heated through.
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Recipe Nutrition
Calories: 312kcalCarbohydrates: 9gProtein: 11gFat: 27gSaturated Fat: 2gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 1140mgFiber: 1gSugar: 4g
Tri Shakti
Articles: 36
4 Comments
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This looks so good! Appreciate the share.
So delicious! Excited to make it.
This is so inspiring! Can’t wait to cook it.
Looks incredible! Thanks for the details.