Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy

#HealthyFood #Recipes

14 oz paneer cheese,
1/2 cup plain yogurt
2 tablespoons tamari sauce
1/2 teaspoon cayenne
1/4 teaspoon sea salt
1/8 teaspoon turmeric
1 cup raw cashews, crushed to a powder
2 tablespoons olive oil for frying

Tomato-Cashew Gravy:

1 tablespoon olive oil
1 onion, chopped
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
2 green chilies, seeded and chopped
1-inch piece fresh ginger, minced
1/2 cup raw cashews, chopped
2 medium tomatoes, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon sea salt

Cut the paneer cheese into 1-inch or bite-sized cubes and add to a mixing bowl. In a small bowl, mix the yogurt, tamari sauce, salt, cayenne and turmeric. Pour the yogurt mixture over the paneer and gently toss to coat the cheese cubes. Cover the bowl with plastic wrap and refrigerate overnight, or for at least 4 hours.

Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Meanwhile, spread the crushed cashews over a plate. Roll the coated paneer cubes through the crushed cashews and add the pieces to the heated frying pan. Cook for 5-10 minutes, turning frequently, until the paneer has turned a golden colour. Remove from heat and use tongs to remove the paneer from the pan. Set aside.

Wipe the pan and return to the stove. Add the remaining tablespoon of olive oil. Toss in the onion and cumin seeds, and stir for 2 minutes until the onion just starts to turn translucent. Stir in the ground coriander to coat the onion, then add the chilies, ginger and chopped cashews, and continue to cook for another minute. Add the tomatoes, turmeric and cayenne, and stir for 5 minutes or until the tomatoes have reduced.

Reduce the heat to medium-low and stir in the salt. If you wish to have a smooth gravy, remove the sauce from the pan and process in a blender or food processor, and return to the pan. Now add the cooked paneer cubes and simmer for 5 minutes to let the cheese warm up again. Remove from heat and serve warm. Serves 4.

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