Ingredients

• 500 g - paneer, cut into cubes
• 1/2 tsp - chironji
• 1/2 tsp - khus-khus (poppy seeds)
• 1/2 tsp - coriander seeds
• 1/2 tsp - cumin seeds
• 20 g - cashewnuts
• 1 inch - ginger
• 3 cloves garlic
• 2 tomatoes
• 2 onions, chopped
• 2 cloves
• 1 cardamom
• 1/2 tsp - fennel/shahjeera
• 1 bay leaf
• 1 inch cinnamon stick
• Saffron (optional)
• A little milk to soak saffron
• 1/4 tsp - muskmelon seeds
• 6 dried red chillies
• 3 tbsp - ghee or butter
• 1 tsp - red chilli powder (if needed)
• Salt
• Turmeric powder
• Deep fried onions for garnishing

How to Make Paneer kaju masala

• Fry the paneer pieces until golden brown.
• In a pan, heat a little oil, add coriander seeds, cumin seeds, shahjeeera, cinnamon sticks, poppy seeds, cashew nuts, muskmelon seeds, cloves, cardamom.
• Once they splutter add onions, tomatoes, dried red chillies, ginger and garlic, coriander leaves.
• Fry until onions and tomatoes turn soft.
• Cool the above mixture and blend into a smooth paste.
• Heat oil, add ghee or butter and add bay leaf and some shahjeera.
• Once it splutters add the above paste and cook until oil separates.
• Add red chilli powder, turmeric and salt to taste.
• Cook for a while then add saffron and finally paneer pieces; cook until done.
• Garnish with coriander leaves and fried onions.