PANEER - 12 CUBES
firstly, in a kadai heat 2 tbsp oil and saute 12 cubes paneer till it changes colour slightly.
keep the roasted paneer aside.
CASHEW - 2 TBSP
in the same oil fry 2 tbsp cashew until it turns golden brown
keep aside once the cashew turns golden brown.
BAY LEAF - 1
now add 1 tsp butter and saute 1 bay leaf, 3 cloves, 2 pods cardamom and 1 tsp cumin.
ONION - 1 CHOPPED
add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
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.
SAUTE - LOW FLAME
saute on low flame until it turns aromatic.
add in 1½ cup tomato puree and mix well. to prepare tomato puree, blend 3 ripened tomatoes to smooth paste.
BOIL - 10 MINUTES
cover and boil for 10 minutes or until the oil separate from sides
further, add 2 tbsp cashew paste and saute until oil separates.
CREAM - 2 TBSP
also, add 2 tbsp cream and cook on low flame.
WATER - 1/4 CUP
now add in ¼ water and mix well adjusting consistency as required.
PANEER & CASHEW
furthermore, add fried paneer, cashew and mix well.
SIMMER - 3 MINUTES
cover and simmer for 3 minutes or until the flavours are well absorbed.
also, add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
READY TO EAT
finally, enjoy kaju paneer masala with roti or naan.