Reshmi Kaju Paneer

Creamy, rich, and lip-smacking Reshmi Kaju Paneer curry recipe! It has a mildly sweet taste, is easy to make, and doesn’t require a lot of preparation. It is best served with chapatis, Tandoori Rotis or naan. You can also serve it with plain rice or jeera rice!

You can never have enough of paneer. Can you?

We can make so many delectable recipes with paneer. Like

• Paneer tikka
• Pulao
• Palak Paneer
• Kulcha
• Pizza
• Paratha
• Kofta

Each of them is absolutely delicious and is easy to make at home. But this particular paneer curry is my most favorite. Because I love rich and creamy North Indian curries and that’s why this version has my heart.

So what is Reshmi Kaju Paneer?

Reshmi means – Silky – smooth

Kaju  means – Cashew

Paneer – Indian Cottage cheese

In simple words – Cashew and Indian cottage cheese in silky-smooth tomato-onion-cream based gravy!

The process of making this recipe is not long, and if you have some makhani gravy on hand, all you need to do is heat up gravy, add paneer and cashews. Done! You have the most delicious curry is ready in no time!

BTW this Makhani Gravy is super amazing and super handy. 🙂

This Reshmi Kaju Paneer

• tastes delicious
• has a creamy and rich tomato onion based sauce
• cooked in a pressure cooker
• perfect for any party or gatherings
• gets done in less than 45 minutes
• can be made for lunch or dinner
• pairs well with Roti, naan, kulcha or rice

To make this Reshmi Kaju paneer recipe, we start with pressure cooking the whole spices, tomatoes, onion, cashews, ginger, garlic, and cashews.

This forms the base sauce. Once the ingredients are pressure cooked, they are pureed, and then the rest of the ingredients (paneer, Kaju, spices, and cream) are added to the dish.

Ingredients required to make this recipe –

For gravy

• Whole Spices (Cumin seeds, Cardamom, Cloves, and Cinnamon)
• Seasoning/spices (Red chili powder, salt, turmeric powder, garam masala, sugar, kasuri methi)
• Chopped tomato
• Chopped onion
• Garlic and ginger
• Cashew
• Butter

Other ingredients

• Paneer
• Cashew
• Heavy cream

How to make Resmi Kaju Paneer? Step by step process –

Soak 1 cup cashew nuts in 1 ½ cup water for 30 minutes.

Heat butter in a pressure cooker. Let it melt. Add all whole garam masala, garlic, ginger, onion, and tomatoes. (photo 1 to 5)

Saute it for a minute.

Now add cashew nuts and salt. Mix and close the pressure cooker. (You don’t need to add water) (photo 6 to 8)

Take 3 Whistles.

Let the pressure cooker cool down and open the lid.  

Take mixture into a mixer grinder and add 1 cup cold water. Blend it into a smooth sauce. (Photo 9)

Strain the sauce using a strainer. (photo 10 and 11)

Take the strained sauce in a pan.

Season it with red chili powder, turmeric powder, garam masala, sugar, Kasuri methi. (Photo 12)

Let it simmer for 3 to 4 minutes over a medium to low heat.

Now, add heavy whipping cream, soaked cashew, and paneer. Mix well. Let it cook for 5 minutes over medium heat. Add water to get the desired consistency. We prefer thick gravy, so I didn’t add water. (Photo 13 and 14)

Reshmi Kaju Paneer is ready. Garnish it with some more cream and cilantro.

Serve it with Naan, Tandoori roti, Kulcha, or rice. Enjoy!!!

Notes and pro-tips –

• Don’t skip the cashew nuts. It makes the sauce thick and creamy. Cashews and almonds both work, you can even use a combination of both.
• You can add soaked almond instead of cashew.
• Be generous with cream and butter.
• Use Kashmiri red chili powder to get a deep color. If you don’t have Kashmiri red chili powder, you can use any chili powder but reduce the quantity by half(Instead of 1 tbsp, use ½ tbsp).
• Add sugar to balance the flavors and for that subtle sweet taste. You can use other sweeteners too like honey, agave, or maple syrup.
• If using store-bought paneer, soak it in hot water for 20 minutes before using in the recipe. It makes a lot of difference. Also, remember to not overcook your paneer, else it will become rubbery and chewy.
• Use the best quality paneer to make this dish. You can easily find it in any Indian store.
• Kasuri methi gives a delicious flavor to this dish, so make sure you don’t skip it.
• To make the gravy silky smooth, grind the masala to a fine paste and strain the sauce.
• You can freeze the gravy for 2-3 months in a freezer-safe container. Thaw it at room temperature for 3-4 hours and then heat in a pan, add paneer and soaked cashews.
• Adjust the desired gravy consistency by adding water.
• To make it vegan, substitute

1. Paneer with tofu
2. Butter with oil
3. Heavy cream with coconut cream

Some more curry recipes –

Malai Kofta

Sweet potatoes curry

Lasooni palak paneer

So, what are you waiting for? Do give this paneer curry recipe a try and Please feed us with your feedback, ★ star ratings, and comment below.

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5 from 2 votes

Reshmi Kaju Paneer

Creamy, rich, and lip-smacking Reshmi Kaju Paneer curry recipe! It has a mildly sweet taste, is easy to make, and doesn’t require a lot of preparation.

Course Side Dish

Cuisine Indian

Keyword Kaju paneer, paneer curry, Paneer recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 people

Calories 519kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

For gravy

• ▢ 1 teaspoon – Cumin seeds
• ▢ 1 – Cardamom
• ▢ 4 – Cloves
• ▢ 1 inch – Cinnamon
• ▢ 1 tablespoon – Kashmiri red chili powder
• ▢ salt to taste
• ▢ ¼ teaspoon – Turmeric powder
• ▢ ½ teaspoon – garam masala
• ▢ 2 teaspoon – sugar
• ▢ 1 teaspoon – kasuri methi
• ▢ 3 cups – Chopped tomato
• ▢ 1 cup – Chopped onion
• ▢ 1 tablespoon – Garlic
• ▢ 1 tablespoon – Ginger
• ▢ ¼ cup – Cashew
• ▢ 2 tablespoon – Butter

Other ingredients

• ▢ 350 grams – Paneer
• ▢ 1 cup – Cashew
• ▢ ¼ cup – Heavy cream

Instructions

• Soak 1 cup cashew nuts in 1 ½ cup water for 30 minutes.
• Heat butter in a pressure cooker. Let it melt. Add Cumin seeds, Cardamom, Cloves, and Cinnamon, garlic, ginger, onion, and tomatoes.
• Saute it for a minute.
• Now add cashew nuts and salt. Mix and close the pressure cooker. (You don’t need to add water)
• Take 3 Whistles.
• Let the pressure cooker cool down and open the lid.
• Take mixture into a mixer grinder and add 1 cup cold water. Blend it into a smooth sauce.
• Strain the sauce using a strainer.
• Take the strained sauce in a pan.
• Season it with red chili powder, turmeric powder, garam masala, sugar, Kasuri methi.
• Let it simmer for 3 to 4 minutes over a medium to low heat.
• Now, add heavy whipping cream, soaked cashew, and paneer. Mix well. Let it cook for 5 minutes over medium heat. Add water to get the desired consistency. We prefer thick gravy, so I didn’t add water.
• Reshmi Kaju Paneer is ready. Garnish it with some more cream and cilantro.
• Serve it with Naan, Tandoori roti, Kulcha, or rice. Enjoy!!!

Video

Notes

Instant pot version

To make gravy in an instant pot

• Follow step number 1 to 4.
• Cover your Instant pot with locking lid and press the manual/pressure cook button. Set the time for 5 minutes under high pressure with pressure valve set to sealing. (I know you are thinking I didn’t add water. But you don’t need water. Onion and tomato will release lots of moisture which is enough to cook all the ingredients).
• Once 5 minutes is done and you see LO:00 on the display screen, turn off the Instant Pot and let the pressure release naturally.
• Then follow the remaining steps from number 7 to 13.

Pro- tips 

• Don’t skip the cashew nuts. It makes the sauce thick and creamy. Cashews and almonds both work, you can even use a combination of both.
• You can add soaked almond instead of cashew.
• Be generous with cream and butter.
• Use Kashmiri red chili powder to get a deep color. If you don’t have Kashmiri red chili powder, you can use any chili powder but reduce the quantity by half(Instead of 1 tbsp, use ½ tbsp).
• Add sugar to balance the flavors and for that subtle sweet taste. You can use other sweeteners too like honey, agave, or maple syrup.
• If using store-bought paneer, soak it in hot water for 20 minutes before using in the recipe. It makes a lot of difference. Also, remember to not overcook your paneer, else it will become rubbery and chewy.
• Use the best quality paneer to make this dish. You can easily find it in any Indian store.
• Kasuri methi gives a delicious flavor to this dish, so make sure you don’t skip it.
  To make the gravy silky smooth, grind the masala to a fine paste and strain the sauce.
• You can freeze the gravy for 2-3 months in a freezer-safe container. Thaw it at room temperature for 3-4 hours and then heat in a pan, add paneer and soaked cashews.
• Adjust the desired gravy consistency by adding water.
• To make it vegan, substitute

Paneer with tofu

Butter with oil

Heavy cream with coconut cream

This post is edited with better photos and video, originally posted in August 2015

Nutrition

Serving: 1person | Calories: 519kcal | Carbohydrates: 24g | Protein: 18g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 75mg | Sodium: 302mg | Potassium: 578mg | Fiber: 4g | Sugar: 9g | Vitamin A: 960IU | Vitamin C: 16mg | Calcium: 420mg | Iron: 4mg

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Warm regards,

Dhwani.