How to make it

  • • Frozen paneer needs to be kept out in room temperature for 30mins before cooking it. I use Amul Malai Paneer. Should be available in Indian Groceries.
  • • Take a handful of cashews. Break them roughly by hand and soak in a bit of hot water in a bowl for about 5mins. Grind this in a mixer grinder till smooth. The water should be enough to just make a paste of the cashews.
  • • Heat a pan and dry roast the Kasoori Methi till it leaves a nice aroma. Set aside.
  • • Heat oil in a pan. Add the Cumin seeds and let it splutter.
  • • Add the Ginger Garlic paste and sauté until the raw smell disappears. Careful not to burn the mixture.
  • • Add the Green Chilli and mix in.
  • • Add Red Chilli Powder, Cumin Powder, Turmeric Powder and Salt. Mix well and then add the Tomato paste/puree . Mix and simmer till the oil separates on the sides of the pan.
  • • Add in the paneer and mix well ensuring it is well coated in the masala. Cover and let it cook for about 5mins on low flame.
  • • Add some hot water and mix. Not too much though. Let it come to a boil.
  • • Crush the roasted kasoori methi using both palms and add to the gravy. Mix to combine.
  • • Add the cashew paste. Mix and simmer for about 2-3minutes. Switch off the flame.
  • • Beat the cream lightly and then pour over the dish .
  • • Garnish with coriander leaves.
  • • Good combination with chappatis/flat bread.

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  • 22566 6 years ago
    How delightful to see you resurface after all these years.
    I hope all is well.
    Thank-you for this very nice unaged farmer type cheese cashew sauce recipe.
    Please do not stay gone for so long.
    Kind Regards
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  • chuckieb 6 years ago
    Sounds wonderful. Excellent post. Thanks!
    Was this review helpful? Yes Flag

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