Paneer Cashew Curry ... a perfect side for that special bread basket...

Paneer and cashews compliment each other very well and this recipe brings out the prefect taste pairing them beautifully well. The softness of paneer and the bite in the cashews mixed with a silky soft gravy bring out flavors that will satiate your taste buds. I am sure this will not disappoint anybody for choosing it

I had this curry last week at a local restaurant and honestly speaking, was very satisfied with the days meal. It was perfect as I would want to put it. The right texture, right spice, right consistency and right color made it present itself in a very pleasant manner. All four us enjoyed every bite of food

We ordered Kaju-paneer curry with masala kulcha and felt that was an awesome combi. I couldn't get the taste off my mind so tried making it today. It was just a wild guess of ingredients and process and it turned out perfect. Yes I did a copycat version and it turned out perfect. We all loved the homemade version and hope to make more soon

Serves... 4 ppl

Serve option... Hot

This is what u'll need....

Paneer - 200 gms 
Cashews - 1/4 cup + 6 nos
Onion - 1 big
Tomato - 2 small
Ginger - 1 inch 
Garlic - 6 cloves
Turmeric - 1/4 tspn
Cumin powder - 1/2 tspn
Coriander powder - 1/2 tspn
Red Chilli powder - 1/2 tspn
Oil - 2 1/2 tbspn
Fresh Cream - 2 tbspn
Milk - 1/4 cup (optional)
Salt to taste

Here is the stir....

• Heat 2 tablespoon oil in a large pan. Toss in finely chopped garlic into the oil and fry it till you can smell the aroma filling up the air

• Peel ginger and grate it. Add it to the pan and fry them for a few seconds till lightly cooked

• Finely chop 3/4 of onion and slide it into the pan. Reserve the remaining 1/4 onion for later. Sprinkle a little salt and saute the onions till translucent 

• When you see the onions getting soft, its time to add finely chopped tomatoes.Chop 1 tomato and toss it into the pan. Stir it all together and let it cook for a few minutes

• Meanwhile its time for the gravy part. To a mixer add 6 cashews and pulse it till powdered. Now add a little water and grind it till puree form. Add the leftover 1/4th onion and 1 tomato to this. Finely grind it to a silky puree

• The tomatoes must be cooked by now. Pour the mixture into the pan and mix everything well. This will help building up a thick gravy

• Time for some spices. Spoon in turmeric powder, red chilli powder, cumin powder and coriander powder. Mix it all together and let it simmer for a few minutes till everything is cooked thoroughly and oil starts oozing out. After the gravy is ready add 2 tablespoons of fresh cream to it and mix it in well. It will incorporate finely to give a silky smooth texture

• While the gravy is getting cooked you can get the cashews and paneer ready. Cut paneer into thin rectangles and keep it aside. If you feel the paneer is hard then soak it in warm water for a few minutes before you use it for the recipe. Fresh paneer doesnt need this step

• Heat half a tablespoon of oil in a shallow pan and add the paneer pieces to it. Toss it around for a few seconds in hot oil and then add it to the gravy

• Break cashew into halves and add it to the frying pan. Fry it for a few seconds till you see a light golden color on it

• Add fried cashew halves to the gravy. Mix everything together and just let it sit on the flame for a couple of minutes and the curry is ready. If you want thinner gravy then add the milk now. I love it thick so I have skipped it here. In case you add milk adjust salt and spice  a little

• Add cream to it and simmer for minute

• Serve hot garnished with chopped fresh coriander leaves

Note:

• Dont fry the paneer or cashews for too long. Just a minute or little more on low flame should do the job right
• Cook the gravy on low-medium heat for the best flavors
• When making the puree make sure it is a very fine paste, that helps getting a very soft buttery consistency in the gravy