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A thick gravy with cashew nut and poppy seeds paste
Published On: 08 May 2011
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
English: Poppy Seeds
malayalam: Kaskas / Kashakasha
telugu: Gasagasaalu / Kasakasa
kannada: Gasagase Beeja / Kasa Kase
hindi: Post Dana / Khuskhus / Kashash
Bengali: Posto / Kashash / Afing
Gujarati: Khaskhas / Khuskhush / Aphim
Konkani: Khus-Khus / Koskoso
Marathi: Khaskhas / Khus Khus
Oriya: Posta / Aphima
Punjabi: Khus Khus / Khas / Post
Urudu: Kashkash Sufaid
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
English: Garam Masala
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
For preparing kaju paneer, deep fry the paneer cubes till golden brown and keep it aside.
Soak the cashewnuts and poppy seeds for 1 hour and grind it with 1 cup of water to make a paste.
Roast onion and cardamom powder in oil till the onion turns light brown in colour.
Add tomato puree, ginger-garlic paste, red chilly powder, turmeric powder and green chillies.
Now add the kasuri methi and stir it for 4 min.
Then add the cashew paste, salt and 2 cups of water to the pan. Allow it to simmer on low flame for a few minutes.
Add the fried paneer to the pan and stir it for 6-7 min.
Add garam masala powder and mix it well.
Remove it from the flame and garnish with coriander leaves and grated paneer before serving.
Kaju paneer is ready. Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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