Name: Creamy Cashew Indian Butter Paneer with Fried Paneer!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons coconut oil or ghee or butter; 1 cup paneer cheese (cubed); 1 can coconut milk (lite or regular (14 ounce)); 3/4 cup roasted cashews; 1 can tomato paste ((6 ounce)); 1/4 cup Greek yogurt (or more coconut milk for vegans); 1/2 small sweet onion (diced); 2 cloves garlic (minced or grated); 1 tablespoon fresh ginger (grated); 2 teaspoons spicy curry powder; 1-2 teaspoons Thai red curry paste ((I used 2)); 1-2 tablespoons garam masala ((I used 1)); 1/2 teaspoon turmeric; 1 teaspoon cayenne pepper (or to taste); 1/4 teaspoon salt; 1 teaspoon saffron ((optional)); 1-2 cups broccoli florets; Chopped cilantro (for topping); Steamed rice (for serving); Fresh naan (for serving)

If you’re craving a dish that’s rich, creamy, and packed with flavor, look no further than this Creamy Cashew Indian Butter Paneer with Fried Paneer! This delightful recipe combines the lusciousness of cashew cream with the heartiness of paneer, making it a perfect meal for any occasion. Whether you’re hosting a dinner party or just looking to treat yourself to something special, this dish is sure to impress. Plus, it’s incredibly easy to prepare, so you can spend less time in the kitchen and more time enjoying your meal.

Why This Recipe Is Reliable

This recipe stands out not only for its delicious taste but also for its reliability. The combination of ingredients creates a harmonious balance of flavors and textures. The cashews lend a rich creaminess, while the fried paneer adds a delightful crunch. With clear, step-by-step instructions, you’ll find it easy to replicate this dish in your own kitchen. Plus, the ingredients are commonly found in most grocery stores, making it accessible for everyone.

Ingredient List

To make this delectable Creamy Cashew Indian Butter Paneer with Fried Paneer!, you’ll need the following ingredients:

2 tablespoons coconut oil or ghee or butter
8 ounces paneer cheese, cubed
1 (14 ounce) can coconut milk, lite or regular
3/4 cup roasted cashews
1 (6 ounce) tomato paste can
1/4 cup Greek yogurt or 1/4 cup more coconut milk for vegans
1/2 a small sweet onion, diced
2 cloves garlic, minced or grated
1 tablespoon fresh ginger, grated
2 teaspoons spicy curry powder
1-2 teaspoons Thai red curry paste (I used 2)
1-2 tablespoons garam masala (I used 1)
1/2 teaspoon turmeric
1 teaspoon cayenne pepper or to taste
1/4 teaspoon salt
1 teaspoon saffron (optional)
1-2 cups broccoli florets
Chopped cilantro for topping
Steamed rice for serving
Fresh naan for serving

What’s in the Gear List

Before diving into the cooking process, make sure you have the following items on hand:

Large skillet – for frying the paneer and simmering the sauce.
Blender or food processor – to blend the cashews into a creamy texture.
Spatula – to stir and mix ingredients effectively.
Measuring cups and spoons – for accurate ingredient measurements.
Serving dishes – to present your delicious meal.

Cook Creamy Cashew Indian Butter Paneer with Fried Paneer! Like This

Now, let’s get into the cooking process of this incredible Creamy Cashew Indian Butter Paneer with Fried Paneer! Follow these steps for a delicious meal.

Step 1: Prepare the Cashew Cream

Start by soaking the roasted cashews in hot water for about 15 minutes. This softens them, making it easier to blend. After soaking, drain the cashews and place them in a blender. Add half of the coconut milk and blend until smooth and creamy. Set aside.

Step 2: Cook the Paneer

In a large skillet, heat the coconut oil (or ghee/butter) over medium heat. Once hot, add the cubed paneer and sauté until golden brown on all sides. This should take about 5-7 minutes. Once done, remove the paneer from the skillet and set aside.

Step 3: Sauté the Aromatics

In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Next, add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4: Add the Spices

Now, add the spicy curry powder, Thai red curry paste, garam masala, turmeric, cayenne pepper, and salt to the skillet. Stir well to combine, allowing the spices to bloom for about a minute.

Step 5: Combine the Ingredients

Add the tomato paste to the skillet and cook for 2-3 minutes, stirring frequently. Then, pour in the blended cashew cream and the remaining coconut milk. Mix everything until well combined and let it simmer for about 5-7 minutes.

Step 6: Finish with Broccoli and Paneer

Add the broccoli florets to the sauce, followed by the cooked paneer. Stir gently to coat everything in the creamy sauce. If you’re using Greek yogurt, stir it in now. Let it cook for an additional 5 minutes, allowing the broccoli to soften slightly.

Step 7: Serve It Up

Once everything is heated through, remove from heat. Serve your Creamy Cashew Indian Butter Paneer with Fried Paneer! over steamed rice or with fresh naan. Top with chopped cilantro for a burst of freshness.

Dairy-Free/Gluten-Free Swaps

If you’re looking to make this dish dairy-free or gluten-free, here are some easy swaps you can make:

Greek Yogurt: Replace with additional coconut milk for a vegan option.
Paneer: Use tofu as a dairy-free alternative.
Ghee: Use coconut oil or olive oil instead.
Naan: Opt for gluten-free naan or serve with rice.

Pitfalls & How to Prevent Them

While making Creamy Cashew Indian Butter Paneer with Fried Paneer!, here are a few common pitfalls and how to avoid them:

Overcooking the Paneer: Sauté until golden, but don’t overcook, or it may become rubbery.
Spices Burning: Keep the heat on medium and stir frequently when adding spices to prevent burning.
Too Thick Sauce: If the sauce is too thick, add a splash of water or coconut milk to reach desired consistency.
Not Enough Flavor: Taste and adjust spices as needed. Don’t be shy with seasoning!

Store, Freeze & Reheat

To keep your Creamy Cashew Indian Butter Paneer with Fried Paneer! fresh:

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container and store for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a little water or coconut milk if needed to loosen the sauce.

Reader Q&A

Can I use regular paneer instead of fried paneer?

Yes, you can add regular paneer directly into the sauce without frying it first. However, frying adds a nice texture and flavor!

What can I serve with this dish?

This dish pairs beautifully with Cilantro Lime Rice or Shrimp Fried Rice, as well as fresh naan or roti.

Can I change the vegetables in this recipe?

Absolutely! You can add any vegetables you enjoy, such as bell peppers, spinach, or peas. Just adjust the cooking time accordingly.

Is this recipe spicy?

The heat level can be adjusted based on your preference. Start with less cayenne and red curry paste, then add more to taste.

Explore More

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Cilantro Lime Rice – Perfect as a side for various dishes!

Next Steps

Now that you’re equipped with everything you need to make this delicious Creamy Cashew Indian Butter Paneer with Fried Paneer!, it’s time to hit the kitchen! Gather your ingredients, follow the steps, and enjoy a flavorful meal that will transport your taste buds straight to India. Happy cooking!