Paneer Cashew Curry

  • TOTAL TIME30 m
  • PREP TIME10 m
  • CALORIES620

Paneer Cashew Curry is a rich gravy recipe which goes well with parathas and naan and can be served as a party recipe and also as a side dish in dinner or lunch. If you love cottage cheese, try out this quick recipe.

INGREDIENTS

  • 150 gm cashews
  • 250 gm tomato
  • 3 green chilli
  • 2 teaspoon Red chilli powder
  • 1/2 cup yoghurt (curd)
  • 1/2 grated coconut
  • 2 cinnamon
  • 1 bay leaf
  • 4 teaspoon Gasa gasa
  • 250 gm cubed paneer
  • 250 gm onion
  • 1/2 teaspoon powdered turmeric
  • 3 teaspoon coriander powder
  • 2 teaspoon salt
  • 1/2 teaspoon Refined oil
  • 2 clove
  • 7 leaves curry leaves
  • 4 cashews
How to make Paneer Cashew Curry
  • Step 1

    Heat oil in a pan over medium flame.

  • Step 2

    Fry the cinnamon, cloves and bay leaf for 30 seconds.

  • Step 3

    Add the tomatoes, onions and saute well for about 2 to 3 minutes. Add the cashewnuts and stir-fry for a minute.

  • Step 4

    Add turmeric powder, red chilli powder, coriander powder and curd. Mix well and simmer for a minute or two. Add little water and gently bring to a boil.

  • Step 5

    Add the paneer cubes and stir. Add the ground coconut paste and salt.

  • Step 6

    Remove and serve hot with rice.

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