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    Paneer Cashew Curry Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Jump to Recipe Print Recipe

    This Cashew Paneer Curry Recipe is great for days when you want to taste something regal. paneer cashew curry is a thick and creamy sauce made with cashew nuts. It's a delicious creamy gravy recipe that's best served with garlic naan, roti, or chapathi.

    Paneer Cashew Curry 

    This Cashew Paneer Curry Recipe is great for days when you want to taste something regal. paneer cashew curry is a thick and creamy sauce made with cashew nuts. It's a delicious creamy gravy recipe that's best served with garlic naan, roti, or chapathi. Portuguese mariners sailing from Brazil originally introduced the cashew tree to India in the 16th century, planting it in Goa to avoid coastal erosion.

    This is how my life runs.I want to make a special cake and a muffin for this blog. I was thinking about that for the whole day. Then the next day, i woke up early, fed maha, prepared breakfast, after finishing breakfast, washed up the dishes, put maha to nap, prepared lunch, by which time lil one woke up, fed her again, had lunch, washed up the dishes again. Put maha to nap again, then finally decided to bake those goodies, before that i just laid on the bed thinking what to do!

    I felt like lying in the bed never felt this good and fall asleep instantly. When i woke up, maha is awake and sunlight has gone(LIGHT IS MUST FOR PHOTOGRAPHY).I feel like OH GOD, let's do that tomorrow(already 4 days passed like this! If you want to know what i decided to bake, it is a lemon drizzle cake and cranberry white chocolate muffins.

    Paneer Cashew Curry Preparation

    • Take the grinding ingredients in a kadai. Add some water. Cover and cook for 5 mins. Once it is cooked, take them in blender and make into a fine puree.
    • Heat oil in the same kadai, add in shahi jeera and let them splatter.
    • Add in the pureed masala and some water along with salt and sugar. Mix well and bring it to a boil.
    • Once it reaches a boil, it will thicken. Now add in garam masala powder, kasuri methi leaves and mix well.
    • Add in paneer pieces and mix well.
    • Serve with hot roti or chapati.
     

    Okay now coming to this recipe..No Onion, No Garlic, Just 15 mins to make..How cool is that..This means, just grab few stuffs boil them, puree them, cook them, add few more stuffs, boil again, add some cubed paneer and you have a yummy paneer dish which taste as if you were slaving for hours over hot stove..Making curry cant get more simpler than this, plus it is so creamy without cream and so tasty without onions and garlic. You have to try this curry and tell me how it turned out.

    Ingredients for Paneer cashew curry recipe

    Shahi Jeera :

    Shah Jeera, also known as black cumin seeds, royal cumin seeds, or caraway seeds, is a popular Indian spice. The flavour of Shahi Jeera is deeper and sweeter than regular cumin.

    Tomatoes :

    Tomatoes are the foundation of most gravies and are rarely featured. It provide body and volume to any gravy by being thick, red, acidic, and juicy.

    Cashews :

    Cashews have a moderate flavour and a creamy, thick texture that reminds me of peanut butter. It have a lower fat content than most other nuts, notwithstanding their richness.

     
     
     

    Table of Contents

    • 📖 Recipe Card
    • Paneer Cashew Curry Recipe
    • Paneer Cashew Curry with step by step pictures

    📖 Recipe Card

    Paneer Cashew Curry Recipe

    This Cashew Paneer Curry Recipe is great for days when you want to taste something regal. paneer cashew curry is a thick and creamy sauce made with cashew nuts. It's a delicious creamy gravy recipe that's best served with garlic naan, roti, or chapathi.
    3.50 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings

    Ingredients

    • Paneer / Indian Cottage Cheese - 200 grams cubed
    • Garam Masala Powder - 1 tsp
    • Kasuri Methi Leaves / Dried Fenugreek Leaves - 1 tsp
    • Oil - 1 tblspn
    • Shahi Jeera / Black Cumin - 1 tsp
    • Salt to taste
    • Sugar - 1 tsp or adjust to taste
    • For Cooking & Grinding:
    • Tomatoes - 4 medium size chopped
    • Cashews - 15
    • Ginger - 2 inch piece peeled
    • Dry Red Chilli - 4 to 5

    Instructions

    • Take the grinding ingredients in a kadai. Add some water. Cover and cook for 5 mins. Once it is cooked, take them in blender and make into a fine puree.
    • Heat oil in the same kadai, add in shahi jeera and let them splatter.
    • Add in the pureed masala and some water along with salt and sugar. Mix well and bring it to a boil.
    • Once it reaches a boil, it will thicken. Now add in garam masala powder, kasuri methi leaves and mix well.
    • Add in paneer pieces and mix well.
    • Serve with hot roti or chapati..
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Paneer Cashew Curry with step by step pictures

     
    Take all your ingredients
    Ingredients for boiling & grinding
    Take them in a kadai
    Add in some water
    Cover and cook
    Cook for 5 mins..
    Take them in a blender
    Puree them smoothly
    Now heat oil in the same kadai
    Add in some shahi jeera
    Add the puree masala
    some water to adjust the gravy
    Add some sugar to taste
    Of course some salt too
    Bring it to a boil, it will get thick
    Add in garam masala powder and kasuri methi leaves
    Add in cubed paneer pieces
    mix well
    curry done
    serve

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

     
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    10
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    « Paneer Fried Rice Recipe
    Paneer Tikka Masala Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. sim12

      at

      I am going to make it for dinner. Instructions and method through pics are easy to understand. Thanks for the yummy and easy recipe

      Reply
    2. martinealison

      at

      Bonjour,

      Hum ! que cela doit être délicieux... merci pour la recette.

      Gros bisous ☼

      Reply
    3. Anonymous

      at

      yummy, but too much of oil, is that req that much quantity?

      Priyaa

      Reply
    4. Aarthi

      at

      @AnonymousIt is just 1 tblspn, you can reduce the quantity as you wish

      Reply
    5. Suchi Sm

      at

      rich creamy curry aarthi...

      Reply
    6. shital

      at

      Luvly aarthi....I m gng to try this soon....as currently almost everday I m making some or other of ur dishes n my fly is luving them too....thanks for the pictorial description. ...it helps a lot....for consistency. ...colour etc....keep it up....

      Reply
    7. Sakshi Sahansi

      at

      Thank you for the recipe.Atleast I could make something nice for my Mom and Dad!they loved it!
      Thanks!:)

      Reply
    8. Shikha Khanna

      at

      Hi Aarti. Thanks for the recipe. Will surely try. I had a query related to the colour of the final curry. The pic with curry "done tag" looks red and the pic above it with the tag "mix well" has a light mustard colour. Do I have to keep boiling further to get this red colour or you have done something else. I hope you get my question and i haven't confused you.

      Reply
    9. Aarthi

      at

      @Shikha Khannait is because of the lighting..the final picture is taken with direct sunlight so it is bright in colour..if u use kashmiri chilli powder, u will get good colour..

      Reply
    10. Lola

      at

      Dear Aarthi, I am writing you from the Netherlands. After my visit to India, I fell in love with Indian food. Here in Europe it's very difficult to find good and real Indian food. And now I found your blog, I am so happy and thankful for you work.
      Tomorrow I will try for the first time one of your receipies: the ceshew panneer, but instead of paneer I will put tofu.
      Thank you again!
      Lola

      Reply
    11. Navya Shalini

      at

      Hi Aarthi...I'm a big fan of all ur dishes...thanks alot for sharing such wonderful receipies.I have a doubt about paneer receipies.I used to cook paneer but only the gravy tastes yummy but there is no taste in paneer...wat can I do pls help me akka...

      Reply
    12. Aarthi

      at

      @Navya Shalinijust simmer the paneer well in gravy

      Reply
    13. Anonymous

      at

      This is very quick and excellent. I very glad I found it.

      Reply
    14. Jeeva

      at

      Today I tried it n it came very well similar to hotel type.Thanks for ur wonderful recipe

      Reply
    15. Hemapriya D

      at

      Hi Aarthi,

      Can you please tell me which brand you use for the following:

      1. Ginger garlic paste
      2. Garam Masala
      3. Coriander Powder

      Thanks,
      Hemapriya

      Reply
    3.50 from 2 votes (2 ratings without comment)

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