A simple, satisfying and semi-healthy vegetarian curry with a touch of wow-factor - cue cubes of crispy fried paneer...
The creamy cashew India butter sauce is easy to make and tastes best when mopped up with some fluffy and fragrant naan bread!
Creamy Cashew Indian Butter Paneer
I N G R E D I E N T S
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 can) tomato paste
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 cup broccoli florets
Chopped cilantro, for topping
Steamed rice, for serving
Fresh naan, for serving
M E T H O D
Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.
To a food processor or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.
To the same skillet you fried the paneer, add the remaining tablespoon of oil. Once hot, add the onion, garlic and ginger, cook about 5-8 minutes or until the onion is soft and lightly caramelized. Add the curry powder, thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one minute and then stir in the cashew/coconut mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water or coconut milk to thin. Once the sauce is at your desired consistency, stir in the crispy paneer and saffron if using.
Add the broccoli and cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot rice sprinkled with chopped cilantro. And don't forget the naan for dipping!
Recipe & photography by Half Baked Harvest.