Indian Cashew Paneer Curry

This Indian Cashew Paneer Curry brings rich creamy flavors to your table using simple ingredients and straightforward steps. It makes for a satisfying meal whether you are cooking to impress guests or just want a comforting weeknight dinner.

I stumbled on this recipe one evening when I had leftover paneer and some cashews. It quickly became a staple whenever I crave something indulgent but easy to pull together.

Ingredients

• Vegetable oil: to sauté with a neutral flavor and high smoke point
• Red onions: add natural sweetness and depth—choose firm, glossy bulbs
• Fresh ripe tomatoes: form the curry base, so pick tomatoes that are vibrant and juicy
• Ginger: brings a subtle warmth—freshly grated works best for vibrant taste
• Cashews: for creaminess and nutty richness—go for raw cashews for blending ease
• Whole milk: enriches the curry, lending a smooth texture
• Cardamom powder: introduces aromatic layers—freshly ground pods make a difference
• Red chili powder or paprika: adds heat or mild warmth, adjust to preference
• Salt: enhances all flavors, always season carefully
• Tomato ketchup: offers a touch of sweetness and umami, use a quality brand for best results
• Dried fenugreek leaves (kasoori methi): impart a classic herbal note practically essential to this dish
• Paneer: Indian cottage cheese, which should be fresh and firm so it holds shape when cooked

Instructions

Cooking The Onions:

Heat vegetable oil in a wok or deep pan on medium low. Add the thinly sliced red onions and cook slowly until they become golden brown and caramelized, about eight to ten minutes. This step builds a deep flavor base that is key to the richness of the curry. Stir occasionally to prevent burning.

Preparing The Tomato Cashew Gravy:

While onions are cooking, chop tomatoes and place them in a blender with cashews and ginger. Puree until completely smooth. Pour this tomato mixture into the pan with the caramelized onions and let it cook on medium low stirring consistently. Cook for about six to eight minutes until the sauce thickens slightly and the raw tomato smell mellows.

Pan Frying The Paneer:

In a separate hot pan add a few tablespoons of oil. Place the cubed paneer in the pan and fry on all sides until golden and slightly crispy. This adds a wonderful texture contrast in the curry. Remove and set aside once done.

Adding Spices And Final Assembly:

To the thickened tomato onion sauce add salt, red chili powder or paprika, whole milk, tomato ketchup, and cardamom powder. Stir well and cook for a few minutes to combine all flavors and achieve a smooth creamy consistency. Add the fried paneer cubes and mix gently. Finally, crumble the dried fenugreek leaves over the curry and cook for another two minutes. The fenugreek adds a memorable fragrance and slight bitterness that balances the sweetness of the tomatoes and cashews.

Storage Tips Store leftover curry in an airtight container for up to three days in the refrigerator. Reheat gently on the stovetop adding a splash of milk or water to loosen the sauce if it has thickened too much. This curry also freezes well for up to a month. To reheat, thaw overnight and warm slowly to avoid curdling the milk.

Ingredient Swaps

Cashews can be substituted with blanched almonds for a slightly different nuttiness though it changes the creaminess level. Whole milk can be replaced with coconut milk for a dairy-free version that adds a hint of tropical sweetness. Paneer can be swapped for firm tofu if you want a vegan option. Press the tofu well and pan fry similarly to paneer for the best texture.

Serving Ideas

Serve this curry with basmati rice or Indian breads like naan or chapati. A side of cucumber raita or simple salad pairs wonderfully to cool the palate. Sprinkle chopped fresh cilantro at the end for freshness and color.

Cultural Context

Paneer is a staple ingredient in North Indian cuisine, prized for its versatility and ability to absorb bold spices. This creamy cashew-based curry exemplifies the richness of Indian cooking traditions where nuts and spices create luxurious gravies. This dish is often enjoyed during festivals and special occasions, symbolizing warmth and celebration.

This dish brings comfort and tradition in every bite, perfect for sharing with loved ones and savoring the rich flavors of Indian cuisine.

Frequently Asked Recipe Questions

→ What type of paneer works best for this dish?

Firm paneer that holds its shape well is ideal. It can be cubed and crisped lightly in oil before adding to the curry.

→ Can I substitute cashews with other nuts?

Cashews provide creaminess and aroma, but blanched almonds can be used as a milder alternative if preferred.

→ How do the dried fenugreek leaves affect the flavor?

Dried fenugreek leaves add a subtle bitterness and earthy aroma, enhancing the curry's complexity and authenticity.

→ Is it necessary to caramelize the onions first?

Caramelizing the onions develops a natural sweetness and depth, enriching the overall gravy flavor significantly.

→ Can the spice level be adjusted?

Yes, reducing or increasing red chili powder or paprika allows tailoring the heat to personal preference without altering the dish's core flavors.