Learn how to make restaurant-style healthy and scrumptious Paneer Kaju Masala with our chef Ruchi Bharani.
Michhami Dukkadam! Paryushan, Festival of Forgiveness, is the most important festival of Jains. Both Svetambaras and Digambaras celebrate the festival on Bhadrapada Shukla Chaturthi. In order to discipline oneself for spiritual practices, our scriptures formulate a strict diet during festival days. Jains do not eat any root vegetable during this period. Obviously, many people run out of ideas about what to cook during the Paryushan week because Jains avoid eating potatoes, onions, and garlic. Considering that, we are making Paneer Kaju Masala which can be enjoyed during Paryushan. Paneer Kaju Masala is a simple and easy – not too spicy curry but flavourful, in fact rich, creamy and indulgent. The best way to enjoy it is with Indian flatbreads.
Ingredients for Gravy:
(Serves 2)
- 3 tbsp Cashewnut Powder
- 1/8 tsp Raw Mango Powder
- 1/8 tsp Dry Ginger Powder
- 1/8 tsp Black Salt
- 1/4 tsp Coriander and Cumin Seeds Powder
- 1 tsp Garam Masala Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/8 tsp Achar Masala Powder
- 1 tsp Rice Flour
- Salt
- 1 cup Milk
- 1/4 cup Malai
- 1/2 cup Water
- 200 gms Cottage Cheese
Ingredients for Tempering:
- 1 tbsp Ghee
- 1 tsp Carrom Seeds
- 1/4 tsp Asafoetida
- 1 1/2 tbsp Cashewnuts
Method:
1. Take cashew nut powder, raw mango powder, dry ginger powder, black salt, coriander and cumin seeds powder, garam masala powder, Kashmiri red chilli powder, achar masala powder, rice flour, salt in a large bowl and mix it
2. Add milk in the masala bowl along with malai
3. Whisk it and pour the gravy mix in the pan
4. Cook the gravy mix until it is thick, and then pour water in the pan
5. Let it cook for more 2-3 minutes and now add cottage cheese
6. Once the gravy is cooked, turn off the flame and remove the gravy in a serving bowl
7. For tempering heat ghee. Once the ghee is heated, add carrom seeds, asafoetida, cashew nuts
8. Cook it till the cashew nut pieces are brown and pour it over the paneer gravy
Michhami Dukkadam! Paryushan, Festival of Forgiveness, is the most important festival of Jains. Both Svetambaras and Digambaras celebrate the festival on Bhadrapada Shukla Chaturthi. In order to discipline oneself for spiritual practices, our scriptures formulate a strict diet during festival days. Jains do not eat any root vegetable during this period. Obviously, many people run out of ideas about what to cook during the Paryushan week because Jains avoid eating potatoes, onions, and garlic. Considering that, we are making Paneer Kaju Masala which can be enjoyed during Paryushan. Paneer Kaju Masala is a simple and easy – not too spicy curry but flavourful, in fact rich, creamy and indulgent. The best way to enjoy it is with Indian flatbreads.
Ingredients for Gravy:
(Serves 2)
- 3 tbsp Cashewnut Powder
- 1/8 tsp Raw Mango Powder
- 1/8 tsp Dry Ginger Powder
- 1/8 tsp Black Salt
- 1/4 tsp Coriander and Cumin Seeds Powder
- 1 tsp Garam Masala Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/8 tsp Achar Masala Powder
- 1 tsp Rice Flour
- Salt
- 1 cup Milk
- 1/4 cup Malai
- 1/2 cup Water
- 200 gms Cottage Cheese
Ingredients for Tempering:
- 1 tbsp Ghee
- 1 tsp Carrom Seeds
- 1/4 tsp Asafoetida
- 1 1/2 tbsp Cashewnuts
Method:
1. Take cashew nut powder, raw mango powder, dry ginger powder, black salt, coriander and cumin seeds powder, garam masala powder, Kashmiri red chilli powder, achar masala powder, rice flour, salt in a large bowl and mix it
2. Add milk in the masala bowl along with malai
3. Whisk it and pour the gravy mix in the pan
4. Cook the gravy mix until it is thick, and then pour water in the pan
5. Let it cook for more 2-3 minutes and now add cottage cheese
6. Once the gravy is cooked, turn off the flame and remove the gravy in a serving bowl
7. For tempering heat ghee. Once the ghee is heated, add carrom seeds, asafoetida, cashew nuts
8. Cook it till the cashew nut pieces are brown and pour it over the paneer gravy
Category
🛠️
Lifestyle