Kaaju Nariyal Paneer Dish/ Paneer In Cashew-Coconut Gravy

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Indian cuisine won’t be completed if we don’t mention about paneer or cottage cheese. Paneer and the dishes made with it keep a special place in our menus whether we talk about the snacks,  sweets or the main course preparations

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This is one of the few ingredients which is loved by all age groups. The number of dishes to be prepared with it is beyond our imagination. This milk-based ingredient is so versatile that you can go on experimenting and this will give out the best.

Being tired with the same base, I wanted to try with something different so I made Kaju-nariyal paneer dish which was prepared without onion and tomatoes. Very little oil is used as nuts and seeds contain oil too. The nuts and seeds give it a little sweet and delicate flavour. I have added a few whole red chillies to balance the flavours. You can skip the chillies if you are making it for the kids

Prep time – 20 min Cook time – 10 minutes Course – Main Cuisine – Indian Author – Bharti Dhawan

Ingredients

1- Kaaju/cashew nuts(broken or whole) – 1 tbsp

2- Paneer(cottage cheese) – 300 gms

3- Melon seeds/kharbooja beej  – 1 tbsp

4- Coconut – 2 medium-size pieces

5- Milk for soaking the cashew – 1/2 cup

6- Water for gravy – 1 cup

7- Oil – 1 tsp

8- Cumin seeds – 1 tsp

9- Whole Red Chillies – 2 nos

10- Salt – 2 tsp or to taste

11- White pepper powder – 2 tsp

12- Fresh coriander leaves to garnish

Instructions
1
–  Firstly, soak kaaju/cashew and melons seeds in the warm milk and coconut in the warm water for 15 minutes. This process makes the blending easier

2-  Add all the soaked ingredients to the wet blender and make a fine paste

*Recommended to grate the coconut first and then blend


3-  Add oil to a pan and drop some cumin seeds. Allow them to crackle. Add 1 tsp white pepper and give a stir

4-  Add the nut-seed and coconut paste and roast(bhunow) it for a few minutes, stirring continuously to avoid from burning

5-  Add paneer cubes and mix to coat well. Add water to make the puree. Allow it to boil for 2-3 minutes.

Add whole red chillies and remaining white pepper and give 1 more boil. Finish the dish with fresh coriander leaves

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