Ingredients
- ½ cup water
- ¼ cup raw cashews
- 2 tablespoons ghee or butter
- 1 ¼ cups frozen or thawed onion masala
Spices
- 1 teaspoon garam masala
- 1 teaspoon paprika or kashmiri chili for color
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon cayenne adjust to taste
- Pinch of dried fenugreek leaves (kasoori methi)
- 1 14 ounce block Paneer, cubed
- 2 tablespoons heavy cream OR full-fat unsweetened coconut cream, to taste
Instructions
- Add the water and cashews to a blender and blend until smooth. Set aside for now.
- Add the ghee, onion masala and spices to a saucepan over low heat and allow it to simmer for a couple minutes (if using frozen masala then simmer until the masala melts).
- Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through.
- Stir in the cream and serve.
Notes
- This recipe is part of my onion masala series – be sure to check it out!
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