Cashew Paneer Butter Masala
2 hours 15 minutes
1340 reads
About Cashew Paneer Butter Masala
Cashew Paneer Butter Masala puts a unique spin on the classic favorite by using cashews not just as a thickening agent, but as a star ingredient in its own right. This innovative approach adds a distinctive creaminess and depth of flavor, setting it apart from traditional versions of the dish.Combining tender paneer with the richness of cashews, a hint of honey, and the warmth of black pepper and green chillies, this dish is both simple to prepare and decadently satisfying. Perfect for lunch or dinner, it offers a delightful twist that will impress both family and guests.
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Recipe Time & More
Prep1 hour 30 minutes
Cook45 minutes
Total2 hours 15 minutes
Ingredients
- 200 gm Cottage Cheese paneer
- 15 Cashews
- 2 Chilli cut into fine, green
- 4 Pepper black
- 1 tbsp Honey
- 1.5 tsp Salt or as per taste
- 4 Cloves
- 1 Bay Leaf
- 4 leaves Curry Leaves
- 1/2 inch Cinnamon
- 2 Onion large sized
- 7 pod Garlic
- 1 Ginger lemon size
- 2 Tomatoes large size
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1/2 cup Milk
- 4 tsp Oil
- 1.5 tsp Salt or as per taste
- 1/2 cup Coriander chopped, for garnishing
Instructions
- Cut the paneer into small cubes and place in a plate. Grind the cashews to a fine powder and coat the paneer liberally with it. Add the rest of the ingredients for marinade and mix properly. Cover and keep in the refrigerator for 1 hour.
- After 1 hour, heat a non stick tawa and add 1 tbsp of butter. Add the marinated paneer and cook till golden brown. Keep aside.
- Grind the onions, garlic and ginger into a fine paste.
- Heat a wok and add oil. Add the bay leaf, cinnamon and cloves. After the aroma is released, add the onion paste and cook for 5-10 minutes till the raw smell goes away.
- Grind the tomatoes into a paste and add to it and cook for another 10 minutes.
- Now add turmeric powder, red chilli powder and salt and cook for another 5 minutes. As the oil starts separating, add 2 cups of water and make it a thin gravy.
- After it starts boiling, add the milk and simmer for another 7-8 minutes.
- Now add the paneer pieces and mix gently. Cook for another 2 minutes and remove from stove.
- Let it stand for another half an hour so that the paneer soaks in the gravy.
- Before serving, add a tbsp of butter and sprinkle the chopped coriander. You can also heat it for 2 minutes in the microwave before serving.
Recipe Notes
- Dont mix the curry too much once the paneer is added. This will prevent the paneer from breaking down.
Additional Tips
- For extra crunch and texture contrast, reserve a handful of whole or chopped roasted cashews to sprinkle on top right before serving.
- If you prefer a smoky flavor, briefly char the paneer cubes on a grill or open flame before adding them to the sauce.
- To make this dish vegan, substitute the paneer with firm tofu and use plant-based butter or oil in place of dairy butter.
- For a restaurant-style finish, swirl a tablespoon of cream or coconut milk into the finished dish, and garnish with fresh coriander and a dash of honey for added gloss and aroma.
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Recipe Nutrition
Calories: 268kcalCarbohydrates: 28gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 16mgSodium: 2673mgPotassium: 569mgFiber: 5gSugar: 16gVitamin A: 1442IUVitamin C: 22mgCalcium: 156mgIron: 2mg
Priya Iyer(Anitha)
Articles: 50
3 Comments
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Such an enticing dish! Thanks for the recipe.
This looks so tasty! Thank you.
This looks delightful! Thanks for the recipe.