Cashew Paneer Recipe

Name: Cashew Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb panir (Deep fry after making cubes and immerse in water for 5 minutes to make them go soft); 2 medium onions; 2 -3 tomatoes (pureed); 2 tablespoons ginger-garlic paste; 1 green chili; 1 teaspoon dried fenugreek leaves (kasuri methi-available at the asian stores...); 1 tablespoon poppy seed; 15 whole cashews; 1/2 - 1 teaspoon chili powder; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric powder; cilantro; 1 big brown cardamom pod; 1 tablespoon oil

Servings: persons

1/2 lb panir (Deep fry after making cubes and immerse in water for 5 minutes to make them go soft)
2 medium onions
2 -3 tomatoes (pureed)
2 tablespoons ginger-garlic paste
1 green chili
1 teaspoon dried fenugreek leaves (kasuri methi-available at the asian stores...)
1 tablespoon poppy seed
15 whole cashews
1/2 - 1 teaspoon chili powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
cilantro
1 big brown cardamom pod
1 tablespoon oil

1
Soak cashew& poppy seeds for 1/2 hr.
2
or more.
3
Grind into a paste (add water if needed).
4
Heat 1 tbsp of oil.
5
Add a slightly crushed cardamom.
6
Add finely chopped onions& fry till slightly brown.
7
Add tomato puree& ginger-garlic-green chilli paste.
8
Fry till the oil comes on top.
9
Add Chilli powder, turmeric powder& fry.
10
Add kasuri methi (dried fenugreek)& fry only for 10 seconds.
11
Add ground cashew-poppy seed paste, salt& a little water.
12
Let it boil.
13
Add fried paneer cubes& bring once more to boil,till desired conistency for the gravy is achieved.
14
Add garam masala.
15
Garnish with cilantro.
16
Serve hot with steamed basmati rice or Naan.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 lb panir (Deep fry after making cubes and immerse in water for 5 minutes to make them go soft), 2 medium onions, 2 -3 tomatoes (pureed), 2 tablespoons ginger-garlic paste, and more.

Yes, Cashew Paneer falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions