Royal Indian Paneer in Creamy Cashew-Tomato Sauce

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This regal North Indian curry features tender cubes of fresh paneer simmered in a luxuriously creamy sauce built from cashews, ripe tomatoes, and warm spices. Rich without being heavy, it is traditionally reserved for celebrations and special occasions. Serve with warm naan or fragrant basmati rice for a memorable vegetarian main course.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 34 gFat
• 16 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 9 gSugar
• 19 gProtein
• 540 mgSodium
• 420 mgPotassium
• 390 mgCalcium
• 2.4 mgIron
• 11 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the paneer

• 400 g fresh paneer, cut into 2 cm cubes
• 1/2 teaspoon salt
• 2 cups warm water (for soaking)

For the cashew paste

• 1/3 cup raw cashews
• 1/4 cup hot water (for soaking)
• 2 tablespoons melon seeds (optional, for body)

For the gravy

• 3 tablespoons ghee or unsalted butter
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 3 large ripe tomatoes, pureed (about 1.5 cups)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1.5 teaspoons garam masala
• 1 teaspoon ground coriander
• 1/2 cup whole milk or half-and-half
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon sugar
• 1.25 teaspoons salt (or to taste)

To finish and garnish

• 1/4 cup heavy cream
• 2 tablespoons chopped cilantro
• 8-10 slivered almonds or pistachios

Directions

1. Soak the cashews in 1/4 cup hot water for 15 minutes, then blend with the soaking water (and melon seeds if using) into a smooth, thick paste. Set aside. In a separate bowl, soak the paneer cubes in warm salted water for 10 minutes to keep them soft; drain and pat dry before using.
2. Heat the ghee in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté for 6-8 minutes until golden brown and softened. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
3. Pour in the tomato puree and cook for 5-6 minutes, stirring frequently, until the mixture thickens and the oil begins to separate at the edges. Add the turmeric, red chili powder, garam masala, and ground coriander; cook 1 minute to toast the spices.
4. Stir in the cashew paste and 1/2 cup water, whisking until smooth. Simmer gently for 4-5 minutes until the gravy turns glossy and richly colored. Add the milk, sugar, salt, and crushed kasuri methi (rub the leaves between your palms before adding), and simmer 2 more minutes.
5. Lower the heat and gently slide the paneer cubes into the gravy. Simmer uncovered for 3-4 minutes so the paneer absorbs the flavors, taking care not to stir vigorously to keep the cubes intact.
6. Remove from heat and stir in the heavy cream. Taste and adjust salt or chili. Transfer to a serving bowl and top with chopped cilantro and slivered nuts. Serve hot with naan, roti, or basmati rice.

Cook’s Notes

• Always soak paneer in warm salted water before using; this keeps the cubes ultra-soft and prevents them from turning rubbery when simmered.
• Crushing kasuri methi between your palms before adding releases its essential oils and gives the dish its signature restaurant-style aroma.
• Use ripe, red tomatoes for the deepest flavor and color; canned crushed tomatoes work well when fresh ones are out of season.
• For a vegan version, swap paneer for extra-firm tofu and replace the dairy cream with full-fat coconut cream or homemade cashew cream.
• The gravy thickens as it sits, so loosen with a splash of warm water when reheating leftovers the next day.

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