Creamy Spicy Paneer and Cashew Masala Gravy
11 hours
1032 reads
About Creamy Spicy Paneer and Cashew Masala Gravy
Indulge in the rich and flavorful Creamy Spicy Paneer and Cashew Masala Gravy, a delightful vegetarian Indian dish perfect for a comforting weeknight meal or a special occasion. This creamy gravy, made with a blend of paneer (Indian cottage cheese), cashews, and aromatic spices, is incredibly satisfying and pairs wonderfully with basmati rice or naan bread.The recipe balances the subtle sweetness of cashews with the warmth of spices like cinnamon and chili powder, creating a complex yet harmonious flavor profile. It's a relatively quick and easy dish to prepare, making it ideal for busy cooks who still want to enjoy a delicious and healthy homemade meal.Prepare to be amazed by the luscious texture and vibrant taste of this Indian culinary masterpiece. It's a recipe you'll want to make again and again!
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Recipe Time & More
Prep10 hours
Cook1 hour
Total11 hours
Ingredients
For the Gravy
- 1 tbsp Butter
- 1 Bay Leaf
- 1 stick Cinnamon
- 1 tsp Ginger-Garlic Paste
- 1 cup Tomato Puree
- 1/4 cup Cashew Paste from above
- 2 tsp Chili Powder adjust to taste, red
- 1 tsp Sugar
- 1 Chili finely chopped, green
- 2 tsp Salt or to taste
- 2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 1/2 cup Water
- 1 cup Cottage Cheese indian cottage cheese, cubed
- 1 tbsp Coriander chopped, for garnish, fresh
Instructions
Prepare the Cashew Paste
- Combine 1/2 cup raw cashews and 2 tablespoons of water in a food processor or blender. Blend until a smooth paste forms.
Make the Gravy
- Heat 1 tablespoon of butter in a pan or pot over medium heat. Add 1 bay leaf and 1 cinnamon stick; sauté for 30 seconds until fragrant.
- Add 1 teaspoon of ginger-garlic paste and sauté for another minute until fragrant.
- Stir in 1 cup of tomato puree and cook for 5 minutes, stirring occasionally.
- Add the cashew paste and 2 teaspoons of red chili powder. Cook for another 5 minutes, or until the oil starts to separate from the sides of the pan.
- Stir in 1 teaspoon of sugar, 1 finely chopped green chili, 2 teaspoons of salt, 2 teaspoons of garam masala, and 1 teaspoon of coriander powder. Mix well.
- Pour in 1 1/2 cups of water. Bring to a simmer and cook for 10-15 minutes, or until the gravy thickens slightly.
- Gently add the cubed paneer to the gravy. Cook for another 5-7 minutes, stirring occasionally, until the paneer is heated through and the gravy has thickened to your desired consistency.
Serve
- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Recipe Notes
Expert Tips for the Best Spicy Paneer and Cashew Masala Gravy
- For a richer flavor, toast the cashews in a dry pan before blending them into a paste.
- Adjust the amount of red chili powder to control the spiciness level according to your preference.
- If you don't have tomato puree, you can use finely chopped fresh tomatoes instead.
- To enhance the creaminess of the gravy, you can add a splash of heavy cream or coconut milk at the end.
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Recipe Nutrition
Calories: 146kcalCarbohydrates: 8gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 2280mgFiber: 1gSugar: 7g
Zidane Arif
Articles: 16
3 Comments
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This looks so inviting! Thank you.
This is so tempting! Can’t wait to cook it.
Looks incredible! Thanks for the details.