Here is a recipe which originated from my random thoughts, Kaju Malai Paneer recipe, I am not entirely sure if it’s available on any restaurant’s menu cards. It is kind of a shahi paneer style recipe but not exactly shahi paneer, it turned out very beautiful when I tried for the first time. So I thought to share the recipe for this Kaju Malai Paneer or simply Kaju Paneer recipe.
I was bored with red or brown gravy recipes which basically comes when using red chilli powder. So I thought to replace red chilli powder with green chilli and black pepper to give mild spiciness to this Paneer Masala recipe or Kaju Paneer recipe. That’s how I avoided red or brown looking gravy and used cashews for making gravy along with some other ingredients which you will find below.
Paneer recipes are very popular in North Indian cuisine, along with different Dal or Lentils recipes like Dal Makhani, Chole Masala Recipe, Rajma Recipe, Dal Tadka recipe etc. You can check my other north indian main course recipes like this one creamy restaurant styled Dal Makhani.
This Kaju Malai Paneer or Shahi styled Paneer recipe melts in the mouth and easy to cook at home. Let’s dive into the steps to cook this simple Kaju Malai Paneer Masala recipe.
Prefer to watch videos? You can watch this Kaju Malai Paneer Recipe on YouTube too.
How to cook Kaju Malai Paneer Recipe at home | Shahi Paneer Style
Description
Kaju Malai Paneer recipe is blend of kaju (cashew), malai (fresh cream), paneer (cottage cheese) and a few other ingredients. Paneer recipe is one of the most loved and famous food in north India.
Ingredients for Kaju Malai Paneer Recipe
Cooking Method for Kaju Malai Paneer Recipe
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Soak cashew in hot water for about 30 mins.
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Chop onion and tomato in medium sized chunks.
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Heat kadhai and add 2 to 3 tbsp oil to it. Now add chilli, garlic, ginger and onion to the kadhai.
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Mix well, close lid and allow it to turn light golden colour. Check once and again mix well and cook for another minute if required.
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Once onion are light golden in color, add tomatoes and mix well. Close lid and cook for another 3 to 4 minutes and until tomatoes turn soft. Once tomatoes become soft, turn off the flame and allow to cool (or warm at least).
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Now grind cashew and melon seeds to form a smooth paste.
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Once tomato and onions are cooled down, grind those to form smooth puree.
Don't grind when it's hot otherwise puree will come out of the jar due to heat. -
Now heat the kadhai again and add remaining 2 to 3 tbsp oil to it. Add bay leaves, green and black elaichi, cinnamon and cloves. Roast all spices for around 1 to 2 mins on medium flame and until it turns aromatic.
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Add all remaining spices - turmeric, garam masala, coriander powder, cumin powder and black pepper powder.
Roast all spices for 1 to 2 minutes. This helps to make all spices blend in the gravy and make Kaju Malai Paneer recipe very tasty.
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Transfer onion and tomato puree to roasted spices. Mix well, add little water and cook on medium flame for 6 to 7 minutes.
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Add cashew and melon seeds paste to the gravy, also fresh cream, salt and mix well.
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Add just enough water to adjust the consistency of gravy.
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Add paneer pieces to the gravy and cook on low to medium flame for 7 to 8 minutes.
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Finally, add finely chopped coriander and mix well - Kaju Malai Paneer is ready to be served.
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This delicious super soft paneer recipe melts in mouth. Kaju Malai Paneer recipe can be served with any indian flat breads like tandoori roti, naan etc.
I would recommend you to try this Paneer Masala in Shahi Paneer styled recipe for best taste and do share your feedback if you liked this Kaju Paneer recipe.
