Craving something Indian. Try this delicious cashew paneer/tofu curryšš paneer is a type of Indian cheese

āTry it and donāt 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 donāt 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 purƩe.
Add the tomato purƩe 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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