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You are here: Home / baked / Paneer Cashew Curry Recipe / Tomato Paneer Curry Recipe – Jain Style

Paneer Cashew Curry Recipe / Tomato Paneer Curry Recipe – Jain Style

June 25, 2014 By Aarthi 15 Comments

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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, lets 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…

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..

Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 3 to 4

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

Method:
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..

Pictorial:
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
Add some water to adjust the gravy
Add some sugar to taste
Ofcourse 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
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Filed Under: baked, Paneer, Paneer Recipes, Recent Recipes

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!

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Comments

  1. sim12

    June 25, 2014 at 11:50 am

    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

    June 25, 2014 at 3:58 pm

    Bonjour,

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

    Gros bisous ☼

    Reply
  3. Anonymous

    June 26, 2014 at 7:06 am

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

    Priyaa

    Reply
  4. Aarthi

    June 26, 2014 at 11:51 am

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

    Reply
  5. Suchi Sm

    June 27, 2014 at 3:07 am

    rich creamy curry aarthi…

    Reply
  6. shital

    September 28, 2014 at 2:59 pm

    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

    May 19, 2015 at 8:10 pm

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

    Reply
  8. Shikha Khanna

    September 28, 2015 at 3:30 pm

    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

    September 28, 2015 at 4:24 pm

    @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

    October 4, 2015 at 7:47 pm

    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

    January 9, 2016 at 5:35 am

    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

    January 16, 2016 at 2:58 am

    @Navya Shalinijust simmer the paneer well in gravy

    Reply
  13. Anonymous

    November 7, 2016 at 1:33 am

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

    Reply
  14. Jeeva

    December 12, 2017 at 4:53 am

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

    Reply
  15. Hemapriya D

    March 8, 2018 at 5:43 am

    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

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