Description
This Indian Cashew Paneer Curry is a rich and flavorful dish featuring caramelized onions, a creamy tomato and cashew-based gravy, and crispy pan-fried paneer cubes. Infused with aromatic spices like cardamom and fenugreek leaves, it offers a perfect balance of savory and mildly spicy flavors, making it an excellent accompaniment to steamed rice or Indian breads.
Ingredients
For the Base and Gravy
- 2 tbsp vegetable oil
- 2 large red onions (150 grams), sliced
- 5-6 large fresh tomatoes (400 grams), chopped
- 1 tsp ginger (cubed or grated)
- 8-10 pieces cashews (20 grams)
- 1/2 cup whole milk
- 1 tbsp tomato ketchup
- 1 tsp cardamom powder
- 1 tsp red chili powder or paprika
- Salt, to taste
- 4 tbsp dried fenugreek leaves (kasoori methi)
For the Paneer
- 200 grams paneer (Indian cottage cheese), cubed
- 2 tbsp vegetable oil (for pan-frying paneer)
Instructions
- Cooking the onions: Heat 2 tablespoons of vegetable oil in a wok over medium-low flame. Add the thinly sliced onions and cook slowly on low heat until they caramelize and start to pan-fry, turning light golden brown in color. This step develops the dish’s rich flavor.
- Making the tomato gravy: While the onions cook, place the chopped fresh tomatoes, cashews, and grated ginger in a food processor or blender. Puree into a smooth paste. Add this paste to the caramelized onions and cook on medium-low heat, stirring consistently for 6-8 minutes until the gravy thickens.
- Pan-frying the paneer: Heat a separate pan with a couple tablespoons of oil on medium heat. Add the cubed paneer and fry until all sides are crispy and golden brown. Remove from heat and set aside.
- Adding spices and finishing the gravy: To the thickened tomato-cashew sauce, add salt, red chili powder, cardamom powder, tomato ketchup, and whole milk. Stir well and cook for a few minutes until the gravy is smooth and thick.
- Combining paneer and fenugreek leaves: Add the crispy pan-fried paneer cubes to the gravy and mix gently to coat. Sprinkle dried fenugreek leaves (kasoori methi) on top and cook for another 2 minutes to blend flavors thoroughly.
- Serving: Serve the hot cashew paneer curry with steamed rice or your choice of Indian bread for a comforting, flavorful meal.
Notes
- Use fresh, ripe tomatoes for the best flavor and natural sweetness in the gravy.
- Tomato ketchup enhances sweetness and tang; you can adjust quantity to taste or substitute with a pinch of sugar if preferred.
- Adjust red chili powder according to your spice tolerance; paprika offers milder heat and more color.
- Dried fenugreek leaves (kasoori methi) add a unique aromatic flavor; crush them lightly before adding to release their fragrance.
- Paneer can be homemade or store-bought; pressing it slightly before cubing helps it hold shape during frying.
- Prep Time: 15 minutes
- Cook Time: 41 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Indian
