Paneer Curry

Cashew-cheese curry Pic credit: Manish

This simple paneer (Cottage cheese) recipe is made more nutritious with the addition of some cashew. Another delicious contribution by Manish…

Cashew 150-200 gms (ideal for 4-5 people)
Onions – 1/2 kg
Green Chili – 2 nos (or according to taste)
Tomato – 4-5 nos (medium size)
Capsicum – ½ no (chopped) ..optional
Paneer (Cottage cheese) – 200 – 250 gms
Ginger-garlic paste – 1 tbsp
Garam Masala – 1 tsp
Turmeric powder – ½ tsp
Coriander leaves – for garnish

  1. Grind onions (in a mixer) along with chillies( fry it with oil (as per the requirement ) for 5 mins on medium flame.
  2. Add turmeric powder and salt then keep frying for next 10 mins
  3. Add tomatoes (or 1 cup of tomato puree) and continue frying for next 5-7 mins
  4. Add garlic-ginger paste and garam masala (as per the taste buds) slurry  into it while frying.
  5. Keep the burner on low flame and fry continue frying
  6. Add capsicum and continue frying until the mixture turns golden brown.
  7. Slowly add water and let the mixture boil on low flame. Allow some of the water to evaporate, to make the curry thicker.
  8. Fry the semi broken cashew in butter in a low flame till golden brown color .
  9. Cut cottage cheese into 1 sq inch pieces and fry it in butter ,not necessarily golden brown
  10. Garnish with coriander
  11. Serve hot with Indian bread

* make the curry thick for better taste

PRECAUTIONS:-

  • Fry the cashew and cheese separately.
  • Fry cottage cheese gently (other wise the cheese will break into small pieces) Cheese may stick to the pan but don’t worry keep frying at low flame with light hands.
  • Fry in batches (take small quantity at a time ) –of both cottage cheese and cahsew
  • And put the fried cottage cheese immediately into the curry otherwise the cheese will become hard to chew.

Manish is practicing banker  who likes traveling , cooking , gardening and reading books, he holds a mechanical engineering degree and likes changing hobbies.

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