Name: Jain Shahi Kaju Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Paneer, cut into cubes; ¼ cup Cashews, divided - half soaked for paste, half roasted; ¾ cup Tomato Puree, strained for smoothness; 1½ tbsp Fresh Cream; 1 tbsp Butter; ½ tsp Kashmiri Chili Powder; ⅛ tsp Ground Turmeric; ½ tsp Ground Coriander; ¼ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, Kasuri Methi, crushed; ½ tsp Salt; ¼ cup Water

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Process the thoroughly soaked cashews alongside a minute splash of water in a blender until they metamorphose into a silky, impeccably fine paste.
Melt the butter in a heavy pan over a highly controlled medium heat. Integrate the exquisitely strained tomato puree into the fat, accompanied instantly by the Kashmiri red chilli powder, turmeric, and coriander powder.
Commandeer the pan, cooking the tomato foundation unrelentingly. Force the moisture to evaporate completely until the mixture dramatically thickens, turns glossy, and butter vividly escapes from the edges.
Lower the flame to a mere whisper and smoothly fold in the silken cashew paste. Sauté further for 3-4 minutes to thoroughly cook the nut paste, watching as the gravy adopts a magnificent, rich orange hue.
3–4 min
Add warm water to bring it to the consistency you want. Season it with salt, garam masala and the crushed dried fenugreek. Mix it well and simmer gently for 5 minutes to bring the spices together.
5 min
With absolute reverence, fold the pristine paneer cubes and the golden toasted cashew halves into the sauce. Simmer for a mere 2 minutes—this brevity is essential to preserve the paneer's delicate, melting softness.
2 min
Extinguish the heat completely and gracefully stir the opulent fresh cream into the gravy before transferring this royal centerpiece to a pristine serving vessel.

How to tell it's done

Incredibly soft paneer chunks and crunchy nuts submerged in a silky, buttery, vibrantly orange tomato-cashew reduction.

Getting it right

Tip

Do not underestimate the power of straining the tomato puree. This singular action guarantees the ultra-luxurious, velvety texture that serves as the hallmark of elite, restaurant-style Jain Shahi dishes.

What to serve it with

Serve it with tandoori roti, naan, paratha, or a sweet Jain puran poli.

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Ingredients