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Indian Inspired Cashew Paneer/Tofu curry

Writer's picture: Ankit AggarwalAnkit Aggarwal

Craving something Indian. Try this delicious cashew paneer/tofu curryšŸ›šŸ˜Š paneer is a type of Indian cheese


ā€œTry it and donā€™t forget to tag and follow on Instagram @guywhocooksgreenā€

Ingredients (2 portions):


1. 200 gm diced paneer (tofu for vegans)

2. 6-7 cashews

3. 3 tomatoes

4. Half onion finely chopped

5. 2 garlic gloves finely chopped

6. 1 teaspoon fresh ginger finely chopped

7. 1 teaspoon coriander seeds

8. 1 teaspoon cumin seeds

9. 1 teaspoon mustard seeds

10. 2 small fresh green chilies

11. 3-4 medium sized cardamom

12. 2 tablespoons low fat Greek yoghurt (soya yogurt for vegans)

13. 1 cup chopped green coriander

14. 2 teaspoons garam masala

15. 1/2 teaspoon turmeric powder

16. 1 teaspoon black pepper powder

17. Salt according to taste



Method:


  • Boil the tomatoes and cashew in the water for 5-7 minutes until you see the peel of tomatoes coming off.

  • Roast cumin seeds, coriander seeds, mustard seeds and cardamom until you see them turning golden brown in a pan

  • Add onion, garlic cloves, ginger and green chilly to the pan and sautĆ© them until the onions turn golden brown ( important to keep stirring since we donā€™t use oil)

  • Now add, turmeric powder, salt and black pepper to the pan and mix well on low flame

  • Rinse the water from the tomatoes and toss the cashews, boiled tomatoes and half cup coriander in a blender and blend it until you get tomato purĆ©e.

  • Add the tomato purĆ©e to the pan, and add 1/2 cup water. Mix it well, cover the pan and let it cook for another 3-5 minutes on low flame

  • Add yoghurt and mix it well

  • Now roast the paneer/tofu dices on another pan until you see the outer sides becomes crispy brown

  • Add this roasted paneer/tofu cubes to the first pan, mix them well so that they are coasted well in the curry. Cook it for 1 min.

  • Add garam masala and mix it well.

  • Serve it with together with the mint yoghurt

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