Creamy Cashew Indian Butter Paneer with Fried Paneer

Today I am telling all about how I fried the paneer in a skillet, made it crispy and then tossed it in a creamy cashew Indian butter sauce. I know, I know. The Indian food lovers are going insane right now.

2 tablespoons coconut oil or ghee or butter
8 ounces paneer cheese cubed
1 (14 ounce) can coconut milk lite or regular
3/4 cup roasted cashews
1 (6 ounce) tomato paste can
1/4 cup greek yogurt or 1/4 cup more coconut milk for vegans
1/2 a small sweet onion diced
2 cloves garlic minced or grated
1 tablespoon fresh ginger grated
2 teaspoons spicy curry powder
1-2 teaspoons thai red curry paste I used 2
1-2 tablespoons garam masala I used 1
1/2 teaspoon turmeric
1 teaspoon cayenne pepper or to taste
1/4 teaspoon salt
1 teaspoon saffron optional
1-2 cup broccoli florets
chopped cilantro for topping
steamed rice for serving
fresh naan for serving

Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.*
To a food processor or high powered blender, add the cashews and coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.

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