Spiced Paneer & Cashew Curry (Kaju Paneer Masala)

Ingredients (Serves 4)

For the curry base:

• 250g paneer, cubed

• 1/2 cup cashews (soaked in warm water for 15 minutes)

• 2 tbsp ghee or vegetable oil

• 1 large onion, finely chopped

• 2 medium tomatoes, pureed

• 1-inch ginger, grated

• 4 garlic cloves, minced

• 1-2 green chilies, chopped (adjust to taste)

Spices:

• 1 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp red chili powder

• 1/2 tsp fennel seeds (optional, for exotic flavor)

• Salt to taste

For garnish:

• Fresh cilantro, chopped

• 2 tsp cream (optional)

• 1 tsp kasuri methi (dried fenugreek leaves)

Liquid:

• 1 1/2 cups water or vegetable stock

Instructions

1. Toast and blend cashews:

   • In your Nutri-Stahl skillet, lightly toast the soaked cashews for 2-3 minutes.

   • Blend them into a smooth paste with 1/4 cup water and set aside.

2. Prepare the base:

   • Heat ghee or oil in the skillet on medium heat.

   • Add cumin and fennel seeds; sauté until aromatic.

   • Add onions, garlic, ginger, and green chilies. Cook until onions turn golden brown.

3. Add spices and tomato puree:

   • Mix in turmeric, coriander, red chili powder, and salt.

   • Add the tomato puree and cook for 5-7 minutes until the oil separates.

4. Add cashew paste & paneer:

   • Stir in the cashew paste and cook for 3-4 minutes.

   • Gently fold in paneer cubes.

5. Simmer:

   • Add 1 1/2 cups water or stock. Mix well, cover, and simmer on low heat for 10 minutes until curry thickens.

   • Sprinkle garam masala and crushed kasuri methi.

6. Finish:

   • Stir in cream (optional) for a rich, velvety texture.

   • Garnish with fresh cilantro.