If you are looking to prepare something rich, creamy, and bursting with flavor for lunch, Kaju Paneer Masala is the perfect dish for you.

This restaurant-style curry can be easily prepared right at home. Its unique feature is that it can be made using two distinct methods: one featuring a spicy, onion-tomato-based gravy, and the other, a rich cashew-cream-based gravy. Let's explore both methods of preparation.

**Onion-Tomato Based Kaju Paneer Masala**
**Ingredients:**
Paneer (Indian Cottage Cheese) - 200g (cut into cubes)
Cashews (Kaju) - 10-12 (soaked)
Onions - 2 medium (finely chopped)
Tomatoes - 2 medium (chopped)
Ginger-Garlic Paste - 1 teaspoon
Green Chili - 1
Turmeric Powder - 1/2 teaspoon
Red Chili Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala - 1/2 teaspoon
Oil - 2 tablespoons
Salt - To taste
Fresh Coriander Leaves - For garnish

**Preparation Method:**
First, sauté the onions and tomatoes in a little oil. Once cooled, blend them with the soaked cashews to form a smooth paste. Next, heat oil in a pan (or *kadhai*) and sauté the ginger-garlic paste and green chili. Then, add the onion-tomato-cashew paste, mix in the spices (turmeric, red chili powder, and coriander powder), and cook until the oil begins to separate from the mixture. Add salt to taste and a little water, then bring the gravy to a boil. Now, add the paneer cubes and let them simmer on low heat for 5 minutes. Finally, sprinkle with Garam Masala and fresh coriander leaves before serving. This spicy version tastes absolutely amazing for lunch, especially when paired with *Chapati* or *Tandoori Roti*. Cashew-Cream-Based Cashew Paneer Masala
Ingredients
Paneer (Indian Cottage Cheese) - 200g
Cashews - 15-20 (Soaked and made into a paste)
Fresh Cream - 2 tablespoons
Onion - 1 (Chopped)
Ginger-Garlic Paste - 1 teaspoon
Cardamom Powder - 1/4 teaspoon
White Pepper Powder - 1/2 teaspoon (Optional)
Butter - 2 tablespoons
Salt - To taste
Fresh Coriander or Kasuri Methi (Dried Fenugreek Leaves) - For garnish

Preparation Method
To prepare this dish, heat butter in a pan and lightly sauté the onions and ginger-garlic paste. Now, add the cashew paste and continue stirring on a low flame for 2-3 minutes. Add a little cream and water to give the gravy a creamy consistency. Add the white pepper, cardamom powder, and salt. Next, add the paneer cubes and cook on a low flame for 5 minutes. Finally, garnish with a drizzle of cream and Kasuri Methi. This rich and creamy dish makes for a truly special lunch experience, especially when paired with Naan, Butter Roti, or Jeera Rice.

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