Follow these steps for perfect results
Ghee
for cooking
Garlic
Ginger
chopped
Salt
Kasuri Methi (Dried Fenugreek Leaves)
Garam masala powder
Paneer (Homemade Cottage Cheese)
cubes
Whole cashews
soaked
Cardamom Powder (Elaichi)
Green Chillies
chopped
Fresh cream
Curd (Dahi / Yogurt)
Soak cashews in water for an hour.
Grind cashews, ginger, garlic, and green chilies into a smooth paste with the soaking water.
In a bowl, mix cashew paste, fresh cream, curd, garam masala, cardamom powder, and salt.
Heat ghee in a pan.
Add cashew cream mixture and paneer cubes to the pan.
Simmer for 5 minutes, adding water to adjust consistency.
Adjust salt and spices to taste.
Stir in kasuri methi, cover, and turn off heat.
Let the flavors infuse.
Transfer to a serving bowl and serve hot.
Expert advice for the best results
Soaking cashews in hot water speeds up the process.
Adjust the amount of green chilies based on your spice preference.
Gently stir the paneer to avoid breaking it.
Everything you need to know before you start
15 mins
The cashew paste can be prepared a day ahead.
Garnish with fresh cream and a sprinkle of kasuri methi.
Serve with naan, roti, or rice.
Pairs well with creamy and spicy dishes.
Discover the story behind this recipe
A popular vegetarian dish often served during celebrations.
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