Paneer Kaju Masala |Home Made Recipe With Simple Steps 2025|

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1. Introduction: Why Paneer Kaju Masala?

Paneer Kaju Masala stands out as one of the most indulgent vegetarian dishes, combining creamy paneer (Indian cottage cheese) with buttery roasted cashews in a luscious sauce. Popular at dhabas (roadside eateries in Northern India), this dish elevates humble ingredients into something fit for special occasions. Influencer Sanjyot Keer, known for her viral Kaju Curry video (with nearly 10 million views), personally crafted an even richer variant that features roasted cashews, an aromatic blend of spices, and pan-fried paneer. She predicts this version will surpass the classic in flavor—and we can’t wait to explore why!

2. Ingredient List

To ensure your curry is rich and restaurant-quality, here’s what you’ll need:

• Cashews
  • 25 for soaking
  • 35 for roasting
• Paneer: 350 g, cubed
• Clarified butter (ghee): About 2 tablespoons + extra for frying
• Tomato: 1 medium, pureed with soaked cashews
• Curd (yogurt): ½ cup, whisked till smooth
• Whole spices:
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2–3 green cardamoms
  • 1 small cinnamon piece
• Onions: 4 medium, finely chopped
• Ginger-garlic-chilli paste: 2 tbsp
• Spice powders:
  • ¼ tsp turmeric
  • 1 tbsp Kashmiri red chilli powder
  • 2 tsp hot red chilli powder
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
• Water: Hot, as required
• Garnishes:
  • Few fried cashews
  • 2 chopped green chillies
  • Ginger slices
  • Pinch of garam masala
  • Pinch of dried fenugreek leaves (kasuri methi)
  • Fresh coriander leaves

3. The Process of making Paneer Kaju Masala Step-by-Step

3.1 Soak the Cashews

1. Boil water in your kettle or on the stove.
2. Place 25 cashews in a small bowl and pour hot water over them.
3. Cover and let soak for 10–15 minutes while prepping other ingredients. This softens them for a creamy puree.

3.2 Roast the Remaining Cashews

1. Heat 2 tablespoons of ghee in a frying pan on low heat.
2. Add 35 cashews and roast until they turn light golden and aromatic.
3. Transfer to a bowl and set aside—these will be used both whole later and blended.

3.3 Pan-Fry the Paneer

1. Using the same pan and leftover ghee, add paneer cubes.
2. Fry on medium flame until lightly golden on all sides—about 4–5 minutes.
3. Remove and keep aside.

4. Building the Flavor: Spices and taste (Paneer Kaju Masala)

4.1 Make the Cashew-Tomato Paste(Paneer Kaju Masala)

1. Drain the soaked cashews.
2. In a mixer, blend them with one tomato and little water until silky smooth. Set aside.

4.2 Fry the Aromatics and Spices

1. In the pan, strain any old ghee and clean the surface.
2. Add remaining ghee + 1–2 teaspoons oil.
3. Heat and add cumin seeds, bay leaf, green cardamoms, cinnamon. Sauté for 10 seconds until fragrant.
4. Add chopped onions. Stir and cook on medium–high heat until golden brown—this caramelization NUTS in flavor!
5. Add the ginger-garlic-chilli paste. Cook for 2 minutes until raw smell vanishes.

5. The Masala Stage: Heat, Spice, and Richnes

5.1 Add Dry Spices

1. Lower flame and mix in:
   • ¼ tsp turmeric
   • 1 tbsp Kashmiri chilli powder (mild red color)
   • 2 tsp hot red chilli powder
   • 2 tbsp coriander powder
   • 1 tsp cumin powder
2. Add splash of hot water to prevent burning. Stir well.

5.2 Observe Separation

Continue to cook until oil or ghee separates and the mixture becomes coarse in texture—it’s a critical moment signifying perfectly roasted masala.

5.3 Introduce Freshness

Stir in chopped coriander stems for aroma and depth.

6. Creamy Cashew-Tomato Base & Yogurt Enrichment

1. Add the prepared cashew-tomato paste to the masala.
2. Whisk ½ cup of curd until silky (to avoid lumps), then add to the same pan.
3. Season with salt.
4. Cook on low–medium, stirring until oil separates again and the sauce thickens slightly.

7. Bringing It All Together

1. Pour hot water to reach desired consistency—using hot water is essential to maintain flavor intensity.
2. Bring to a gentle simmer for 2–3 minutes, allowing flavors to meld.

8. Finale: Paneer Kaju Masala

1. Add fried paneer cubes and cashews to the gravy.
2. Stir gently for 3–4 minutes on low heat so paneer absorbs flavors.
3. Add:
   • 2 chopped green chillies
   • Ginger slices
   • Pinch of garam masala
   • Pinch of kasuri methi
4. Stir, simmer for another minute.
5. Finish with generous fresh coriander leaves for color and freshness.

9. Serving Suggestions

• Serve hot with tandoori roti, roomali roti, naan, or jeera rice.
• Garnish with a drizzle of cream or extra fried cashews for festive look.

10. Cooking Tips & FAQs(Paneer Kaju Masala)

1. Why soak cashews?
   Softening makes the paste creamy and lump-free.
2. Importance of roasting onions
   Raw or undercooked onions yield a flat flavor—deep golden is key.
3. Caramelizing wisely
   Do not burn the spices; separate oil is the sign of correct roasting.
4. Using hot water
   Prevents shock to yogurt/spices and enhances the cohesive masala texture.
5. Ghee + oil combo
   Ghee adds richness; oil helps prevent burning.
6. Paneer texture tips
   Don’t overcook paneer—it turns chewy. Light frying is ideal.
7. Customizing spice level
   Adjust Kashmiri and hot chilli powders to taste and preference.

11. Why This Recipe Is Unique(Paneer Kaju Masala)

• Double-roasted cashews: One batch pureed, another adds crunch and opulence.
• Pan-fried paneer: Results in texture contrast and richer taste.
• Layered flavors: Toasted whole spices, browned onions, curd enrichment, and hot water infusion—all create depth.
• Restaurant-level touch: Attention to color, consistency, and flavor layering gives it that Dhaba authenticity.

12. Make-Ahead & Storage Tips

• Advance prep:
  Roast cashews, soak, dice paneer, puree paste—store in sealed containers.
• Reheating:
  Gently warm on low flame; top with fresh coriander and a dash of cream.
• Shelf life:
  Keeps well for 2–3 days refrigerated. Freeze without paneer; add fresh when reheating.

13. Nutrition Snapshot (Approximate per serving)

• Calories: 350–400 kcal
• Fat: 25–30 g (mostly from cashews and ghee)
• Protein: 10–12 g (paneer + cashews)
• Carbs: 15–20 g (from onions, tomato, curd)

Great for vegetarians seeking protein and richness—best enjoyed in moderation!

14. Pairing & Presentation of (Paneer Kaju Masala)

• Side dishes:
  • Sliced onion, lemon wedges, mint-coriander chutney
  • Raita (cucumber or boondi style) for freshness
• Beverage pairings:
  • Sweet lassi or salted chaas
  • Lightly spiced masala chai or rose milk
• Presentation tips:
  • Use a wide shallow bowl.
  • Garnish: a swirl of cream, a sprinkle of chopped coriander, and a few golden cashews.
  • Serve with buttered naan or hot rotis for visual and taste appeal.

15. A Final Note from Sanjyot Keer

Sanjyot describes this recipe as “more delicious than my previous Kaju Curry.” She also introduced her Cüraa Retro Electric Kettles—made of food-grade 304 stainless steel, holding 1.8 L, 2000W fast-heating element, and advanced safety features. Perfect for boiling water, making tea, or prepping cooking ingredients like hot water. These elegant kettles are available at YFLHOME.COM with a 2‑year warranty—and make great kitchen companions.

16. Conclusion: Why You Should Try It Today!(Paneer Kaju Masala)

• Restaurant-worthy yet easy to make.
• Rich layers: roasted cashews, browned onions, creamy yogurt.
• Ideal for special dinners or weekend indulgence.
• Pairs well with Indian bread or rice for a comforting meal.

17. Call to Actio

1. Try this recipe and post your results—label it #PaneerKajuMasalaChallenge!
2. Subscribe to YFL for more restaurant-style recipe videos.
3. Support Sanjyot’s journey by liking, sharing, and commenting “Loved it!” on her videos.

18. Serving Temperature & Storage

• Room temperature: Best served hot (65–75 °C).
• Refrigeration: Store in airtight container; reheat gently.
• Freezing: Recommended without paneer; add fresh portion when reheating.

In Summary(Paneer Kaju Masala)

Paneer Kaju Masala is a culinary masterpiece—crafted from humble ingredients like paneer, cashews, spices, and curd, yet transformed into a luxurious dhaba-style dish through careful preparation: soaking, roasting, browning, layering, and slow cooking. It’s ideal for festive meals or weekend weekends, leaving diners craving more.

Dive into this recipe today—experience its velvety richness, melt-in-mouth texture, and aromatic depth. Serve with love (and hot rotis) and watch it become your family’s new favorite!

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