Indian Cashew Paneer Curry (Printable Version)
Creamy paneer and cashew curry cooked in a rich tomato and spice sauce, full of warming flavors.
# Ingredients Required:
→ Oils and Fats
01 -
30 ml vegetable oil
→ Vegetables
02 -
150 g red onions, thinly sliced
03 -
400 g tomatoes, chopped
04 -
10 g ginger, grated or cubed
→ Nuts and Dairy
05 -
20 g cashews
06 -
120 ml whole milk
07 -
200 g paneer, cubed
→ Spices and Condiments
08 -
1 tsp cardamom powder
09 -
1 tsp red chili powder or paprika
10 -
salt, to taste
11 -
15 g tomato ketchup
12 -
4 tbsp dried fenugreek leaves (kasoori methi)
# Guide to Cooking:
01 -
Heat vegetable oil in a wok over medium-low flame for one minute. Add thinly sliced onions and cook on low heat until caramelized and lightly golden brown, stirring occasionally.
02 -
Meanwhile, blend chopped tomatoes, cashews, and ginger in a food processor until smooth. Add the puree to the caramelized onions, cook over medium-low heat for 6 to 8 minutes until the sauce thickens, stirring frequently.
03 -
In a separate hot pan, add a few tablespoons of oil and fry the paneer cubes until each side develops a crispy golden-brown crust.
04 -
Add salt, red chili powder, milk, tomato ketchup, and cardamom powder to the thickened sauce. Cook for several minutes until the gravy is smooth and thick. Stir in the pan-fried paneer and dried fenugreek leaves. Cook for an additional 2 minutes and serve hot.
# Extra Suggestions:
01 -
Adjust red chili powder to control heat level. Use ripe tomatoes for optimal flavor. Tomato ketchup adds sweetness and umami but can be omitted.