Paneer and Cashew Nut Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

How to Make Paneer and Cashew Nut Curry

  • Cut paneer into small pieces and fry to a red colour.
  • Wash and soak cashew nuts in water for 1 hour, then drain out the water.
  • Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
  • Put in tomatoes and curd, sugar and salt and cook till dry.
  • 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.
  • Remove from fire and garnish with coriander leaves.