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Indian Vegetarian Recipes

Kaju Masala Curry (Cashew Curry)

cashews with spices served in a copper kadai

Rich and creamy Kaju Masala Curry is the perfect curry for special occasions. Ghee roasted cashews are cooked along with onion, tomatoes and a whole bunch of whole and ground spices to make this flavorful curry.

cashews with spices served in a copper kadai

In India, we can make a sabzi out of anything. It doesn’t have to be vegetable, it can be papad ki sabzi (made with papadums) or gatte ki sabzi (made with gram flour dumplings) or this kaju masala made with cashews! If you have never had a cashew curry, then you are in for a treat.

This kaju masala can be made in several ways. One way to make it is in a restaurant style makhani gravy like in this paneer makhani recipe. But I wanted some texture here and so I have made it with finely chopped onions, tomatoes and lot of ginger and garlic without pureeing the gravy.

What is Kaju Masala

It’s a curry made with whole raw cashews. The cashews are first roasted in ghee until golden and then cooked along with onions, tomatoes and spices. It’s a great dish to make when you want a creamy curry but are out of vegetables or paneer!

This is a really rich and creamy curry and so it’s perfect for special occasions and festivals. It can definitely be a part of your Diwali, Holi or Raksha Bandhan menu.

Ingredients

This recipe uses a whole bunch of ground and whole spices for that extra flavor.

ingredients for making cashew curry arranged on a board

Cashews: for this recipe you need raw, unsalted, unroasted cashews.

Onion & tomatoes: the base of the curry is made with onions and tomatoes. I recommend using an onion chopper here as we want the onions to be really fine here (or grated). Similarly, the tomatoes can be pureed or chopped/grated. I used the same chopper for both onions and tomatoes.

Garlic & ginger: using fresh ginger and garlic is the key here. I use lots of ginger and garlic and pulse them fine using a food processor or any hand food chopper that you may have.

Spices: we use whole spices like cinnamon stick, star anise, shahi jeera and ground spices like kashmiri red chili powder, coriander, and ground fennel in this recipe for lot of flavor and aroma.

Yogurt & cream: yogurt adds to the tanginess in the curry and one can adjust the amount to preference. If the tomatoes being used in the curry are quite tangy, then cut down on the yogurt. Cream adds to richness and also add a touch of sweetness to this curry.

How to Make Kaju Masala Curry

1- To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.

2- To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Let the spices sizzle for 30 seconds.

3- Then add 1.5 teaspoon kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds until you see a nice bright red color.

4- Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often.

step by step picture collage of making kaju masala

5- Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.

6- Then add the tomatoes (sorry I lost the photos for this step :(). But puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.

7- Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor, I do add 3/4 teaspoon), remaining 1/4 teaspoon of Kashmiri red chili powder (this is optional if you want a brighter red color), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup (2 oz) water along with. Stir and cook the spices for 1 minute.

8- Then add 3 tablespoons yogurt (make sure it’s whisked and at room temperature) and stir continuously until it’s all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.

step by step picture collage of making kaju masala

9- Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. Mix well and let it come to a light simmer.

10- Add kasuri methi and stir.

11- Finally add in the fried cashews and stir well. Cook for 30 seconds.

12- Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm!

step by step picture collage of making kaju masala

You can serve this kaju masala/kaju curry with so many breads like garlic naan, spinach puri. You can even serve it with jeera rice. It can also be served as a part of a rich Indian meal along with dal makhani.

I hope you guys enjoy this recipe of Cashew Curry because it’s:

  • really rich!
  • so creamy
  • seriously good
  • packed with flavors
  • so good with naan!

Vegan Variation

If you want to make this vegan, swap the plain yogurt with plain almond milk yogurt and the cream with coconut cream or milk. For the ghee, just use oil or vegan butter.

cashew curry served with parathas on a plate

Tips & Notes

  • If you want to not fry your cashews in ghee, you can also air fry them. Air fry at 325 F degrees for 6 to 8 minutes, shake often for even cooking.
  • You can adjust the consistency of this dish to your preference. I like it kind of semi-dry. If you want to make it more of a saucy consistency, add more water.
  • If you are not a fan of fennel flavor (it can get very prominent) start with 1/2 teaspoon of the fennel powder and add the remaining 1/4 teaspoon later. I do use the entire 3/4 teaspoon as mentioned in the recipe.
  • The chili powder used here in Kashmiri red chili powder, it is not hot and is used mainly for giving the curry that bright red color. If you prefer spicier curry, replace 1/4 teaspoon of this with regular hot chili powder.
  • This will also be a great base for paneer- if you want to add some paneer. Just toss it up and cook for 2 minutes and serve hot!

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

cashews with spices served in a copper kadai

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Kaju Masala

Rich and creamy curry made with cashews! Ghee roasted cashews are cooked with onions, tomatoes and a whole bunch of spices in this Kaju Masala Curry, goes so well with naan!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 345kcal
Author Manali

Ingredients

  • 1 tablespoons +2 teaspoons ghee divided
  • 1 cup cashews whole raw cashews, 140 grams
  • 1 tablespoon oil
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 3-4 cloves
  • 1 star anise
  • 1 teaspoon shahi jeera black cumin seeds or use regular cumin seeds
  • 1.5 teaspoons Kashmiri red chili powder not hot, used for bright red color
  • 1 medium red onion 170 grams, finely chopped using a food processor or chopper
  • 5 large garlic cloves 28 grams, finely chopped using a food processor or chopper
  • 1.5 inch ginger 16 grams, finely chopped using a food processor or chopper
  • 3 medium tomatoes 375 grams, pulsed in a food processor
  • 1 teaspoon coriander powder
  • 3/4 teaspoon fennel powder
  • 1/4 teaspoon Kashmiri red chili powder optional, you can use hot chili powder here for a spicier curry
  • 3/4 teaspoon salt or to taste
  • 1 teaspoon sugar
  • 3/4-1 cup water divided, as needed
  • 3 tablespoons plain yogurt whisked and at room temperature
  • 1.5 teaspoons kasuri methi crushed, dried fenugreek leaves
  • 2-3 tablespoons heavy cream adjust to taste + more for serving
  • garam masala to sprinkle
  • cardamom powder to sprinkle

Instructions

  • To a pan on medium heat, add 2 teaspoons ghee. Then add 1 cup whole cashews and sauté, stirring often until the cashews turn light golden brown in color, around 2 to 3 minutes. Remove cashews from pan on a plate and set aside.
  • To the same pan, now add 1 tablespoon ghee and 1 tablespoon oil. Once hot, add the whole spices- 1-inch cinnamon stick, 1 bay leaf, 2-3 whole cloves, 1 star anise and 1 teaspoon shahi jeera. Let the spices sizzle for 30 seconds.

    Then add 1.5 teaspoon Kashmiri red chili powder and cook the chili powder in the oil for 10 to 15 seconds until you see a nice bright red color.

  • Then add the finely chopped onion (from 1 medium red onion, I used my food/onion chopper to chop it really fine). Stir well and cook the onions for around 5 minutes, stirring often.

    Add the finely chopped ginger and garlic (from 5 large garlic cloves and 1.5 inch ginger), stir and cook for 2 to 3 minutes.

  • Then add tomatoes, puree or grate or use your food processor to really finely chop/blend 3 medium tomatoes and add that to the pan. Stir, then cover and and cook the tomatoes for 7 to 8 minutes until they are completely cooked and oil is oozing from the sides.
  • Add the spices- 1 teaspoon coriander powder, 1/2 to 3/4 teaspoon fennel powder (start with 1/2 and add remaining 1/4 if you prefer more of the fennel flavor), remaining 1/4 teaspoon of Kashmiri red chili powder (optional, replace with hot chili powder for a spicier curry), 3/4 teaspoon salt and 1 teaspoon sugar. Also add 1/4 cup water along with. Stir and cook the spices for 1 minute.
  • Then add 3 tablespoons yogurt (make sure it’s whisked and at room temperature) and stir continuously until it’s all well combined. Reduce the quantity of yogurt to 2 tablespoons if the tomatoes are very tart/sour. Stir and cook for 2 more minutes.
  • Now add 1/2 to 3/4 cup (4 oz to 6 oz) of water to the pan. You can adjust the amount of water to preference here. Mix well and let it come to a light simmer. Add 1.5 teaspoons kasuri methi and stir.
  • Finally add in the fried cashews and stir well. Cook for 30 seconds. Then add 2 to 3 tablespoons heavy cream. Cook for 1 more minute and then turn off heat. Sprinkle garam masala and cardamom powder on top. Serve warm with naan or paratha. You may drizzle some cream on top before serving and garnish with cilantro.

Notes

  • If you want to not fry your cashews in ghee, you can also air fry them. Air fry at 325 F degrees for 6 to 8 minutes, shake often for even cooking.
  • You can adjust the consistency of this dish to your preference. I like it kind of semi-dry. If you want to make it more of a saucy consistency, add more water.
  • If you are not a fan of fennel flavor (it can get very prominent) start with 1/2 teaspoon of the fennel powder and add the remaining 1/4 teaspoon later. I do use the entire 3/4 teaspoon as mentioned in the recipe.
  • The chili powder used here in Kashmiri red chili powder, it is not hot and is used mainly for giving the curry that bright red color. If you prefer spicier curry, replace 1/4 teaspoon of this with regular hot chili powder.
  • The onions, tomato, ginger, garlic need to really finely chopped for this recipe, so do use a food processor or food chopper.
  • This will also be a great base for paneer- if you want to add some paneer. Just toss it up and cook for 2 minutes and serve hot!
  •  

Nutrition

Calories: 345kcal | Carbohydrates: 21g | Protein: 8g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 475mg | Potassium: 566mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg
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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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