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Paneer Coconut Curry with Cashew Nuts.webp

Paneer Coconut Curry with Cashew Nuts

 

Serves: 4

Preparation: 10 minutes

Cooking Time: 30 minutes

Category: Vegetarian

Plan: Quick to prepare and serve immediately

Difficulty: Easy

Course: Main

Cuisine: Indian

 

This is a Guest Recipe taken from Alex Hollywood - Cooking Tonight.   I have to say that her recipes are delicious and this one is a real winner.   The combination of tomatoes and coriander work beautifully and complimented by the crunchy, toasted cashew nuts.   Paneer Cheese is a type of Indian cheese and soaks up all the spices - we love it! 

 

 

Ingredients

 

  • 1 large onion, chopped

  • 1 tablespoons olive oil

  • A knob of butter

  • 5 cm (2 inch) piece of ginger, grated

  • 2 garlic cloves, finely chopped

  • 2 teaspoons garam masala

  • 2 teaspoons ground turmeric

  • 1 tablespoon curry powder

  • 1 teaspoon ground cumin

  • 2 x 400g tins chopped tomatoes

  • 500g (1lb 2 oz) paneer, cut into cubes

  • 400 ml coconut milk

  • Sea Salt

  • Freshly ground black pepper

  • A large handful garden peas

 

 

To Garnish

 

  • A generous handful of cashew nuts (lightly toasted)

  • Small bunch of coriander leaves

  • Garlic Naan Bread

  • Poppadums

 

 

To Serve

 

  • Basmati Rice

  • Garlic and Coriander Naan Bread

 

 

 

Method

 

 

  1. Fry the onions in olive oil and butter in a Wok. 
     

  2. Add the ginger, garlic, garam masala, turmeric, curry powder and cumin. 
     

  3. Stir well before adding the chopped tomatoes and half a tin of water (measured using the tomato tin) and simmer gently. 
     

  4. In a separate pan, dry fry the paneer until golden, then transfer to the curry sauce.
     

  5. Stir in the coconut milk and simmer 8-10 minutes. 
     

  6. Season well and add the peas and cook for 2 minutes. 
     

  7. Dry fry the cashew nuts until golden - these absolutely make this curry! 
     

  8. Serve the curry on a bed of basmati rice, top with chopped coriander and the toasted cashew nuts.   Serve with the naan bread. 

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