Buttery and spicy paneer – cheese in a cashew and tomato cream

If you have no experience in preparing Indian food, don’t be intimidated by the unfamiliar name. The recipe is simple to make and even if it wasn’t, it would sooo be worth the trouble!

Paneer is a type of fresh white cheese, which is most commonly used in the Indian cooking. As a non-melting kind of cheese, it fits perfectly is many dishes such as this one.

The recipe for a buttery and spicy paneer in tomato and cashew sauce is a variation of Matar Paneer, a super-tasty dish based on peas (matar) and paneer (cheese) in a tomato sauce. Much like any Indian dish I ever heard of, it is enriched with various spices.

This version leaves out the peas and introduces cashew instead. Being a peas fan, I also love Matar Paneer (and will share a recipe with you soon enough), however spicy cheese in tomato and cashew sauce is a meal to make your taste buds go crazy.

To prepare this recipe, you need to soak the cashews for easier blending. Not overnight – 20 to 30 mins in hot water will do. Use that time to cook the serving rice, chop the tomatoes and scallions. The overall preparation should not take over 15 mins (without the soaking), and count on around 30 mins for the cooking.

What about spices? Being a delightful Indian dish, paneer in tomato sauce demands garam masala and chili powder. Feel free to add some of your favorite aromas like turmeric, fenugreek, coriander, mustard seeds… or just follow the recipe and leave as is 🙂

Without further ado, let’s discover the magic behind paneer – cheese in cashew and tomato sauce!

Buttery and spicy paneer – cashew cream with tomatoes and cheese

Course: Lunch, DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

By far the tastiest Indian dish I ever tried! Spicy paneer in cashew cream is rich and light at the same time, which makes it a perfect choice for dinner.

Ingredients

• 100 g raw cashews

• 5-6 medium size tomatoes

• 2-3 tbsp Greek yogurt

• 200 g non-melting cheese (I used halloumi)

• 2 scallions

• 200 g cheese – I used haloumi**

• 1 thumb-size piece of fresh ginger

• 1/2 tsp chili flakes

• 2 cloves garlic

• 1 tsp cumin

• Turmeric and garam masala

• Olive oil or butter for cooking

Directions

• Soak the cashews into hot water for at least 20 to 30 mins. Once they soften, drain them and place to a blender with half a glass of fresh water. Blend until you get a creamy paste and set aside.
• Chop the tomatoes into cubes and blend them too into a puree. Set aside.
• Heat 2 tbsps of olive oil or one butter cube on medium heat. When the butter melts, add ginger and garlic which you have either grated or chopped into tiny pieces. Add the scallions, also chopped. Stir and let it cook for about 5 mins.
• Now add the tomato puree. Stir well and reduce the heat if needed. Let it simmer for another 5 mins or so.
• Start adding spices: chili flakes, cumin, turmeric and garam masala. Mix and let it cook for another 5 mins.
• Now add the cashew paste and stir well. After a few mins, add half a glass of water and continue cooking with constant stirring.
• Stir in the cheese chopped into cubes and the Greek yoghurt. Add salt to taste. If you wish, you can add a pinch of sugar.
• Serve with cooked rice, a few cashews and enjoy!

Notes

• *Without soaking the cashews
• ** You can use cottage cheese or another kind with a mild flavor, such as mozzarella.