This Creamy Cashew Indian Butter Paneer with Fried Paneer is a rich, flavorful vegetarian dish inspired by traditional Indian butter chicken, but made with paneer, a delicious Indian cheese. The smooth and creamy sauce is created with coconut milk, roasted cashews, and fragrant spices like garam masala, turmeric, and curry powder. Fried paneer adds a wonderful texture, while the broccoli florets provide a fresh, nutritious balance. Serve this dish with steamed rice and naan for a wholesome, hearty meal that’s perfect for vegetarians and can be adapted for vegans.
Ingredients:
For the Fried Paneer:
- 2 tablespoons coconut oil, ghee, or butter
- 8 ounces paneer cheese, cubed
For the Creamy Cashew Sauce:
- 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 a vegan version
- 1/2 small sweet onion, diced
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 2 teaspoons spicy curry powder
- 1 to 2 teaspoons of Thai red curry paste (I opted for 2)
- 1-2 tablespoons garam masala (I used 1)
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1 teaspoon saffron (optional)
- 1-2 cups broccoli florets
For Serving:
- Chopped cilantro, for topping
- Steamed rice, for serving
- Fresh naan, for serving
Instructions:
- Fry the paneer:
- Heat 2 tablespoons of coconut oil (or ghee/butter) in a large skillet over medium heat.
- Add the cubed paneer and fry for 2-3 minutes on each side until golden and crispy. Take it out of the skillet and place it on a plate lined with paper towels to drain.
- Prepare the creamy cashew sauce:
- In a blender or food processor, combine the coconut milk, roasted cashews, and tomato paste.
- Blend until smooth and creamy. Set aside.
- Sauté the aromatics:
- In the same skillet used for frying the paneer, add a little more oil if necessary and sauté the diced sweet onion for 3-4 minutes until softened.
- Add the garlic and ginger, and cook for another minute until fragrant.
- Add the spices:
- Stir in the spicy curry powder, Thai red curry paste, garam masala, turmeric, cayenne pepper, and salt.
- Cook the mixture for about 1-2 minutes, allowing the spices to become fragrant.
- Combine the sauce and simmer:
- Pour the creamy cashew-coconut mixture into the skillet, stirring to combine with the sautéed spices and onions.
- If using saffron, stir it in at this stage.
- Allow the sauce to simmer on low heat for 10-15 minutes, stirring occasionally.
- Add broccoli and fried paneer:
- Add the broccoli florets to the sauce and cook for 3-5 minutes, until tender.
- Gently fold in the fried paneer cubes and cook for an additional 2-3 minutes to let the paneer absorb the flavors.
- Serve:
- Serve the Creamy Cashew Indian Butter Paneer hot, topped with freshly chopped cilantro.
- Enjoy with steamed rice and naan for a complete meal.
Conclusion:
This Creamy Cashew Indian Butter Paneer is a luscious and fragrant dish that’s perfect for anyone who loves the rich flavors of Indian cuisine. The cashew-based sauce, combined with bold spices and tender paneer, creates a meal that’s both comforting and satisfying. Whether you’re making it for a weeknight dinner or a special occasion, this dish will impress vegetarians and non-vegetarians alike. Serve with rice and naan for an unforgettable dining experience.
Creamy Cashew Indian Butter Paneer with Fried Paneer
Creamy Cashew Indian Butter Paneer with FriedPaneer features tender paneer cheese in a luxurious cashew and coconut-basedsauce, seasoned with a blend of Indian spices. A perfect dish for vegetarians,served with broccoli, rice, and naan.
Ingredients
For the Fried Paneer:
- 2 tablespoons coconut oil ghee, or butter
- 8 ounces paneer cheese cubed
For the Creamy Cashew Sauce:
- 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 a vegan version
- 1/2 small sweet onion diced
- 2 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
- 2 teaspoons spicy curry powder
- 1 to 2 teaspoons of Thai red curry paste I opted for 2
- 1-2 tablespoons garam masala I used 1
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper or to taste
- 1/4 teaspoon salt or to taste
- 1 teaspoon saffron optional
- 1-2 cups broccoli florets
For Serving:
- Chopped cilantro for topping
- Steamed rice for serving
- Fresh naan for serving
Instructions
Fry the paneer:
- Heat 2 tablespoons of coconut oil (or ghee/butter) in a large skillet over medium heat.
- Add the cubed paneer and fry for 2-3 minutes on each side until golden and crispy. Take it out of the skillet and place it on a plate lined with paper towels to drain.
Prepare the creamy cashew sauce:
- In a blender or food processor, combine the coconut milk, roasted cashews, and tomato paste.
- Blend until smooth and creamy. Set aside.
Sauté the aromatics:
- In the same skillet used for frying the paneer, add a little more oil if necessary and sauté the diced sweet onion for 3-4 minutes until softened.
- Add the garlic and ginger, and cook for another minute until fragrant.
Add the spices:
- Stir in the spicy curry powder, Thai red curry paste, garam masala, turmeric, cayenne pepper, and salt.
- Cook the mixture for about 1-2 minutes, allowing the spices to become fragrant.
Combine the sauce and simmer:
- Pour the creamy cashew-coconut mixture into the skillet, stirring to combine with the sautéed spices and onions.
- If using saffron, stir it in at this stage.
- Allow the sauce to simmer on low heat for 10-15 minutes, stirring occasionally.
Add broccoli and fried paneer:
- Add the broccoli florets to the sauce and cook for 3-5 minutes, until tender.
- Gently fold in the fried paneer cubes and cook for an additional 2-3 minutes to let the paneer absorb the flavors.
Serve:
- Serve the Creamy Cashew Indian Butter Paneer hot, topped with freshly chopped cilantro.
- Enjoy with steamed rice and naan for a complete meal.