Time to cook
A delightful dish, made with an aromatic and creamy tomato cashew base. This delicious paneer masala curry has sweet onions and spicy green chili in its gravy.
Yellow Onion Raw
Cashew Nuts, Raw
Ginger Garlic Paste
Red Chilli Powder
Soak cashews in hot water for 20 to 30 minutes.
Roughly chop tomatoes, onions, ginger, and garlic. Crush ginger and garlic into a paste.
Blend the chopped onions into a smooth paste without adding water.
In the same blender, combine chopped tomatoes and soaked cashews. Blend to a smooth paste.
Heat oil in a thick-bottomed pan or kadai (wok).
Add the onion paste and sauté until it turns light golden.
Stir in the ginger-garlic paste and sauté briefly.
Add the tomato-cashew paste and sauté until the masala becomes glossy.
Incorporate turmeric, red chili powder, coriander powder, and garam masala. Mix well.
Add slit green chilies, water from the grinder jar, salt, and chopped coriander leaves.
Simmer on low to medium heat until the curry thickens and oil specks appear on top.
Add paneer cubes and crushed kasuri methi. Mix well and turn off the heat.
Stir in low-fat cream or light cream.
Garnish with coriander leaves and serve hot.