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Homemade Creamy Cashew Indian Butter Paneerwith Fried Paneer! photo

Creamy Cashew Indian Butter Paneer with Fried Paneer!

This Creamy Cashew Indian Butter Paneer is a rich, flavorful delight! Perfectly fried paneer meets a luscious cashew cream sauce for a meal that impresses.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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

Equipment

  • Large skillet
  • Blender or Food Processor
  • Spatula
  • Measuring cups and spoons
  • Serving dishes

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.
  • If the sauce is too thick, add a splash of water or coconut milk to reach the desired consistency.