PANEER - 12 CUBES

firstly, in a kadai heat 2 tbsp oil and saute 12 cubes paneer till it changes colour slightly.

1

KEEP ASIDE

keep the roasted paneer aside.

2

CASHEW - 2 TBSP

in the same oil fry 2 tbsp cashew until it turns golden brown.

3

KEEP ASIDE

keep aside once the cashew turns golden brown

4

BAY LEAF - 1

now add 1 tsp butter and saute 1 bay leaf, 3 cloves, 2 pods cardamom and 1 tsp cumin.

5

ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown

6

CHILLI POWDER - 1 TSP

further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli  powder, 1 tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala  and 1 tsp salt.

7

SAUTE - LOW FLAME

saute on low flame until it turns aromatic

8

TOMATO PUREE - 1.5 CUP

add in 1½ cup tomato puree and mix well. to prepare tomato puree, blend 3 ripened tomatoes to smooth paste.

9

BOIL - 10 MINUTES

cover and boil for 10 minutes or until the oil separate from sides.

10

CASHEW PASTE

further, add 2 tbsp cashew paste and saute until oil separates.

11

CREAM - 2 TBSP

also, add 2 tbsp cream and cook on low flame

12

WATER - 1/4 CUP

now add in ¼ water and mix well adjusting consistency as required.

13

PANEER & CASHEW

furthermore, add fried paneer, cashew and mix well.

14

SIMMER - 3 MINUTES

cover and simmer for 3 minutes or until the flavours are well absorbed.

15

KASURI METHI - 1 TSP

also, add 1 tsp kasuri methi and 2 tbsp coriander. mix well.

16

READY TO EAT

finally, enjoy kaju paneer masala with roti or naan.

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