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Kadai Paneer with Creamy Cashew Gravy
60% authentic · Indian
A richer, more decadent variation of Kadai Paneer, where the traditional tomato base is enhanced with a smooth, creamy cashew paste, offering a luxurious texture and subtly sweet undertones.
Ingredients
- Paneer250g, cubed
- Onions2 medium, roughly chopped
- Tomatoes2 medium, roughly chopped
- Bell Peppers1 large, cubed
- Cashews1/4 cup, soaked in warm water
- Ginger1 inch piece
- Garlic3 cloves
- Green Chilies1-2
- Coriander Seeds1 tbsp
- Cumin Seeds1 tsp
- Red Chili Powder1 tsp
- Turmeric Powder1/2 tsp
- Garam Masala1 tsp
- Fresh Cream2 tbsp
- Fresh Coriander Leaves2 tbsp, chopped
- Oil3 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Dry roast coriander seeds and cumin seeds. Grind to a coarse powder.
- 2
Blend soaked cashews with a little water to a smooth paste.
- 3
Heat oil in a kadai. Sauté chopped onions until light golden. Add ginger, garlic, and green chilies. Sauté for a minute.
- 4
Add chopped tomatoes and cook until softened. Let the mixture cool slightly.
- 5
Grind the onion-tomato mixture to a smooth paste.
- 6
In the same kadai, add the ground paste. Add red chili powder, turmeric powder, prepared kadai masala, and salt. Cook until oil separates.
- 7
Add the cashew paste and cook for 2-3 minutes, stirring continuously.
- 8
Add cubed bell peppers and paneer. Stir gently. Add water to adjust consistency. Cook for 5-7 minutes.
- 9
Stir in fresh cream, garam masala, and chopped coriander leaves.
- 10
Serve hot.
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