Paneer Kaju Makhana Sabji Delicious Cashew Paneer Makhana unique Paneer recipe

Ingredients

• 2 tbsp Ghee
• 1 tbsp Oil
• 5-6 no. Garlic cloves, roughly chopped
• 3 medium Onions, sliced
• 1 cup Curd, beaten, curd (yogurt)
• 1 no. Green chili (less spicy & cut into diagonally)
• 1 tbsp Ginger Garlic paste
• 1 ½ tsp Coriander powder
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tsp Turmeric powder
• Salt to taste
• ½ cup Foxnuts
• 10-12 no. Cashew nuts (soaked & cut into half)
• 1 cup Water
• Hot water as required
• 10-12 no. Cashew Nuts, cut into half
• 1-2 tbsp Ghee
• ½ cup Foxnuts
• Salt to taste
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tbsp Ghee
• Prepared gravy
• 2-3 cup Water
• 1 tbsp Ghee
• 800 g Paneer, cut into medium size cubed, Paneer
• Salt to taste
• 1 tbsp Tender Coriander stems, finely chopped
• 12-15 no. Cashew nuts (soaked & cut into half)
• 1 tsp Sugar (optional) Sugar
• Fried foxnuts
• Fried cashew nuts
• Dry fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• Fresh cream
• Chili oil
• Coriander sprig, coriander leaves

Steps

1. In a handi, add ghee, oil, once it’s hot, add garlic, onions and saute it for a while until translucent.
2. Add curd, green chili, ginger garlic paste, coriander powder, degi red chili powder, turmeric powder, salt to taste and cook it for 5-6 minutes on medium flames.
3. Add foxnuts, cashew nuts, water and mix it well.
4. Cover it with a lid and allow it to cook for a while..
5. Transfer it to a bowl and keep it aside to cool down at room temperature.
6. Transfer the mixture to a mixer grinder jar and grind it into a smooth paste.
7. Keep it aside for further use.
8. In a bowl, add hot water as required, add cashew nuts and keep it aside for a while.
9. In a pan, add ghee, once it’s hot, add foxnuts, salt to taste, degi red chili powder and toss it well.
10. Transfer it to a bowl and keep it aside for further use.
11. In the same handi, add ghee, once it’s hot, add prepared gravy, water and simmer it for 2-3 minutes.
12. Add ghee, paneer, salt to taste, tender coriander stems and cook it for a while.
13. Finish it with some cashew nuts, sugar and give it a quick boil.
14. Transfer it to a serving dish, garnish it with fried foxnuts, fried cashew nuts, sprinkle some crushed dry fenugreek leaves, drizzle some fresh cream, chili oil and coriander sprig.
15. Serve hot with roti or paratha.