Indian Butter Paneer with Creamy Coconut Cashew Sauce
This Indian butter paneer is better than anything you can order from your local takeout restaurant! It is drenched in a creamy and lightly spicy coconut cashew sauce with peas and fried cheese in every bite.
Yield: 4 servings
  • ¼ cup canola oil
  • 8 oz paneer, cut into ½-inch cubes
  • 14 oz full fat coconut milk
  • ½ cup cashews
  • 5 oz tomato paste
  • ¼ cup full fat Greek yogurt
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tsp vindaloo or other spicy curry powder
  • 2 tsp thai red curry paste
  • 2 tbsp garam masala
  • ½ tsp turmeric
  • salt, to taste
  • 8 oz frozen peas
  • cooked jasmine rice, for serving
  1. Heat the oil in a deep cast-iron skillet over medium-high heat. Add the paneer to pan in batches making sure not to crowd the pan. Fry until browned and crispy, about 3-4 minutes and then remove to a paper towel-lined plate. Repeat until all paneer is fried. Reserve the oil in the pan.
  2. Meanwhile, combine the coconut milk and cashews in a blender bowl. Blend until totally smooth. Add in the tomato paste and Greek yogurt. Blend again until well combined. Reserve the sauce.
  3. In the pot used to cook the paneer, reheat the remaining oil over medium heat. Add the onion, garlic, and ginger to the pan. Saute for 4-5 minutes until onion is tender and translucent.Stir in the spices and saute for 1-2 minutes, or until toasted. Add the sauce to the pan along with the paneer and peas. Bring to a low simmer and cook until heated through. Season to taste with salt and black pepper. Serve over cooked jasmine rice.
Adapted from Half Baked Harvest
Recipe by Joanne Eats Well With Others at