Cashew Paneer Recipe
Description: A delightful dish featuring paneer enveloped in a rich, creamy sauce, this Cashew Paneer has garnered rave reviews, particularly from those who have tasted it. Although you could substitute tofu, the authentic flavor of paneer truly shines through in this quick recipe that’s perfect for a weeknight dinner. Please note, the preparation time does not include the soaking time for the cashews and poppy seeds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 1/2 block |
| Onions | 2, finely chopped |
| Tomatoes | 2-3, pureed |
| Green chili | 2, chopped |
| Dried fenugreek leaves (Kasuri methi) | 1 tsp |
| Poppy seeds | 1 tsp |
| Cashews | 15 |
| Chili powder | 1/2-1 tsp |
| Garam masala | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Fresh cilantro | For garnish |
| Brown cardamom pod | 1 |
| Salt | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 163.9 kcal |
| Total Fat | 9.3 g |
| Saturated Fat | 1.2 g |
| Cholesterol | 0 mg |
| Sodium | 18.6 mg |
| Total Carbohydrates | 19.6 g |
| Dietary Fiber | 4.1 g |
| Sugars | 9.8 g |
| Protein | 3.4 g |
Instructions
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Soak the Cashews and Poppy Seeds: Begin by soaking the cashews and poppy seeds in water for about 30 minutes or longer to soften them.
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Prepare the Paste: After soaking, drain the cashews and poppy seeds, then grind them into a smooth paste, adding water as necessary to achieve the desired consistency.
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Sauté the Aromatics: In a pan, heat 1 tablespoon of oil over medium heat. Add a slightly crushed brown cardamom pod, letting it infuse the oil for a moment.
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Cook the Onions: Add the finely chopped onions to the pan, frying them until they are lightly browned, which should take about 5-7 minutes.
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Incorporate Tomatoes and Spices: Stir in the tomato puree along with ginger-garlic-green chili paste. Sauté this mixture until the oil begins to separate from the sauce, indicating it’s well-cooked.
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Add Seasonings: Mix in the chili powder and turmeric powder, frying for an additional minute to deepen the flavors.
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Incorporate Fenugreek: Add the dried fenugreek leaves (kasuri methi) and fry for just 10 seconds to release their aroma.
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Combine the Pastes: Now, add the ground cashew and poppy seed paste along with salt and a splash of water to achieve the desired sauce consistency. Allow the mixture to come to a gentle boil.
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Add Paneer: Carefully introduce the fried paneer cubes into the pan, letting everything boil together once more until the gravy thickens to your liking.
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Final Touches: Sprinkle garam masala over the top and stir gently.
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Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or warm naan for a complete meal.
Enjoy this ultimate comfort food that brings together the richness of cashews and the savory taste of paneer, perfect for impressing your family and friends!
