Creamy Cashew Paneer Curry
with coriander and fragrant pilau rice
Paneer—an Indian cheese often served fried until golden—pairs wonderfully with creamy curries. Both creme fraiche and cashews contribute to the silky smooth texture of this lightly spiced dish.
Tags:
Blender Needed
•Veggie
•Quick
•Climate Conscious
Allergens:
Cashewnoten
•Tree nuts
•Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
20 grams
Cashew Nuts
1 pack(s)
Passata
1 sachet(s)
Ground Turmeric
5 grams
Coriander
1 unit(s)
Onion
220 grams
Creme Fraiche
1 sachet(s)
Vegetable Stock
200 grams
Paneer
2 sachet(s)
Tandoori Masala Mix
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)4366 kJ
Energy (kcal)1044 kcal
Fat55.6 g
of which saturates31.9 g
Carbohydrate95.1 g
of which sugars16 g
Dietary Fiber5.5 g
Protein36.6 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Cut the paneer into 2cm cubes.
Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. - Once hot, add the paneer then season with half the tandoori masala spice, salt and pepper.
- Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly.
- Once golden, transfer to a plate lined with kitchen paper.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion until softened, 3-4 mins. Season with salt and pepper.
- Blend the cashews and creme fraiche.
- Add the remaining tandoori masala spice to the pan and cook for 1 min. Add paneer, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.
TIP: No blender? No problem! Finely chop the cashews instead!
4
- Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy curry.
- Finish with a sprinkling of coriander.
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