Cashew Paneer Curry

with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
1,394 Reviews
Cals 1075 · Prot 46 · Carbs 104 · Fat 57
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
Cashew Paneer Curry with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
1,394 Reviews
Cals 1075 · Prot 46 · Carbs 104 · Fat 57
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Paneer 4*
250 Grams
Cashew nuts 2*
40 Grams
Brown onion
1 Piece
Fresh coriander
15 Grams
Ghee 4*
30 Grams
Salt
0.5 Tsp
Ginger garlic paste
20 Grams
Curry powder
5 Grams
Smoked paprika powder
2 Grams
Turmeric powder
2 Grams
Vegetable stock cube
1 Piece
Water
200 ML
Honey
15 Grams
Tomato paste
50 Grams
Cream cheese 4*
20 Grams
Sides
Tandoori naan 4*10*
2 Piece
Carrot
1 Piece
Baby spinach
60 Grams
Golden raisins 14*
30 Grams
Lime
1 Piece
Nigella seeds
10 Grams

Allergens

*4 Milk, *2 Tree Nuts, *10 Wheat, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Place the cashew nuts in a small bowl and cover with boiling water. Set aside. Peel and finely chop the onion. Finely chop the fresh coriander. Chop the paneer into bite size pieces.
Sauté

2 Sauté

Heat a large pan over a medium-low heat with the ghee. Saute the onion with the salt for 6 min until soft. Once soft, add the ginger garlic paste, coriander, curry powder, smoked paprika and turmeric and cook for 1 min further.
Simmer

3 Simmer

Add the stock cube, measured water, honey and tomato paste to the pan and simmer for 10 min.
Bake naan

4 Bake naan

Meanwhile, place the naan on a baking tray and heat in the hot oven for 5 min or until warmed through. Keep warm.
Prep salad

5 Prep salad

Meanwhile, peel and grate the carrots. Wash the spinach. Place the carrots, raisins and spinach leaves in a bowl and season generously with the lime juice. Toss and set aside - this is your salad.
Serve

6 Serve

Drain the cashew nuts. Grind the cashew nuts to a smooth paste in a pestle and mortar or in a food processor. Add the ground cashew nuts, paneer and cream cheese to the curry, simmer for 3 min further. Serve the curry with the naan and carrot salad on the side. Garnish with the Nigella seeds.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy