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Paneer and Cashew Nut Curry

Paneer and Cashew Nut Curry is a popular Indian Curries
Author :
Category :
Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

Paneer made of 1 ltr Milk

100 g - Cashew nuts

2 tbsps - finely ground Coconut

100 g - tomatoes, blanched and sliced

2 - Bay Leaves

1/2 tsp - each of Sugar and Turmeric powder

1 tsp - Garam Masala

2 tbsps - curds

a few sprigs of Coriander leaves

salt and chilli powder to taste

Method

  1. Cut paneer into small pieces and fry to a red colour.
  2. Wash and soak cashew nuts in water for 1 hour, then drain out the water.
  3. Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
  4. Put in tomatoes and curd, sugar and salt and cook till dry.
  5. Cover with water, bring to a boil, reduce heat and add cashew nuts and cook till the gravy turns a little thick, add the paneer and simmer gently for 5 minutes.
  6. Remove from fire and garnish with coriander leaves.
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Bawarchi of the week

Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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