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
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..
Paneer Cashew Curry with step by step pictures
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| Take all your ingredients |
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| Ingredients for boiling & grinding |
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| Take them in a kadai |
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| Add in some water |
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| Cover and cook |
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| Cook for 5 mins.. |
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| Take them in a blender |
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| Puree them smoothly |
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| Now heat oil in the same kadai |
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| Add in some shahi jeera |
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| Add the puree masala |
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| some water to adjust the gravy |
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| Add some sugar to taste |
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| Of course some salt too |
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| Bring it to a boil, it will get thick |
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| Add in garam masala powder and kasuri methi leaves |
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| Add in cubed paneer pieces |
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| mix well |
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| curry done |
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| 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.
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sim12
I am going to make it for dinner. Instructions and method through pics are easy to understand. Thanks for the yummy and easy recipe
martinealison
Bonjour,
Hum ! que cela doit être délicieux... merci pour la recette.
Gros bisous ☼
Anonymous
yummy, but too much of oil, is that req that much quantity?
Priyaa
Aarthi
@AnonymousIt is just 1 tblspn, you can reduce the quantity as you wish
Suchi Sm
rich creamy curry aarthi...
shital
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....
Sakshi Sahansi
Thank you for the recipe.Atleast I could make something nice for my Mom and Dad!they loved it!
Thanks!:)
Shikha Khanna
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.
Aarthi
@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..
Lola
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
Navya Shalini
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...
Aarthi
@Navya Shalinijust simmer the paneer well in gravy
Anonymous
This is very quick and excellent. I very glad I found it.
Jeeva
Today I tried it n it came very well similar to hotel type.Thanks for ur wonderful recipe
Hemapriya D
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