Paneer Kaju Curry

Cuisine | : | Indian |
Calories | : | 802 |
Type | : | Vegetarian |
Serving Size | : | 2 |
Course | : | Main |
Preparation Time | : | 40 Min |
INGREDIENTS
No | Ingredient | Quantity | Measure Type |
---|---|---|---|
1 | Khoya | 200 | Gms |
2 | Paneer | 200 | Gms |
3 | Cashew nuts | 100 | Gms |
4 | Raisins | 20 | Gms |
5 | Green cardamoms | 4 to 5 | |
6 | Cinnamon | 1 | |
7 | Clove | 5 | |
8 | Bay leaves | 2 to 3 | |
9 | Salt | to taste | |
10 | Turmeric powder | 1/4 | Teaspoon |
11 | Garam masala powder | 1/4 | Teaspoon |
12 | Desiccated coconut | 1 | Tablespoon |
13 | Onion | 2 | |
14 | Ghee | 2 | Tablespoon |
15 | Coriander leaves | ||
16 | Tomato | 2 | |
17 | Garlic | 5 | |
18 | Ginger | 1 |
Recipe Details
Paneer Kaju curry is a very rich side dish for rice/roti/biryani/naan/pulao or whatever you like to have it with.
Cooking Instructions
- Melt butter in a kadai.
- Fry paneer and cashew nuts on medium heat till they are golden in color put it on side.
- take a another pan with enough oil or butter fry onion till golden brown.
- now add tomatoes, garlic and ginger and cook till tomatoes are done.
- take green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste.
- add this paste in to onion tomato mixture & fry this paste for a minute, then add salt, bay leaves, red chilli powder, turmeric powder, garam masala.
- when oil leaves a side add cashew nuts, raisin, paneer, khoya and ½ cup water. Cover and cook for 2-3 min.
Garnishing Instructions
Garnish with coriander leaves and grated paneer before serving.
Serving Instructions
Serve it hot with chapathi or Naan.
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