Cashew Paneer Curry

with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
379 Reviews
Cals 1174 · Prot 51 · Carbs 164 · Fat 44
Vegetarian
Tips for Kids
30 min
Cashew Paneer Curry with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
379 Reviews
Cals 1174 · Prot 51 · Carbs 164 · Fat 44
Vegetarian
Tips for Kids
Ingredients
Curry
Paneer 4*
250 Grams
Cashew nuts 1*2*
40 Grams
Vegetable oil
1 Tbsp
Brown onion
1 Piece
Fresh coriander
15 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 15*
0.5 Piece
Water
200 ML
Honey
15 Grams
Tomato paste
50 Grams
Cream cheese 4*
20 Grams
Sides
Tandoori naan 4*10*
2 Piece
Lime
1 Piece
Carrot
1 Piece
Golden raisins 14*
30 Grams
Fresh coriander
15 Grams
Basmati rice
150 Grams

Allergens

*4 Milk, *1 Peanuts, *2 Tree Nuts, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4917 / 1174
Fats (g) 44.1
of which saturated (g) 22
Carbohydrates (g) 164
of which sugars (g) 28.6
Fibers (g) 10.3
Proteins (g) 50.5
Salt (g) 3.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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 brown onion. Finely chop the coriander leaves. Chop the paneer into bite-sized cubes.
Tip! If cooking for kids, set aside a portion of the coriander to use as 'sprinkles'.
Fry

2 Fry

Heat a large pan over a medium heat with the ghee. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the ginger garlic paste, coriander, curry powder, smoked paprika and turmeric. Fry for 1 min further.
Simmer

3 Simmer

Add the 0.5 vegetable stock cube, measured water, honey and tomato paste to the pan and simmer for 10 min further.
Bake naan

4 Bake naan

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

5 Prep salad

Meanwhile, slice the lime into wedges. Peel and grate the carrots. Add the spinach, carrots and golden raisins to a large bowl with a squeeze of lime juice to taste. Toss and set aside - this is your salad.
Tip! If cooking for kids, set aside a portion of the grated carrots and raisins.
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 and simmer for 3 min further. Serve the paneer curry with the naan and carrot salad alongside. Garnish with the Nigella seeds.
Tip! If cooking for kids, serve the naan, paneer and carrots separately. Serve the curry sauce, golden raisins, coriander and nigella seeds as 'sprinkles' to the side.
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 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·