Cashew Paneer Curry

with Naan and Carrot Salad
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1244 · Prot 44 · Carbs 105 · Fat 73
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
We've kept this one mild and creamy for the whole family to enjoy!
Cals 1244 · Prot 44 · Carbs 105 · Fat 73
Vegetarian
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Paneer
250 Grams
Cashew nuts
40 Grams
Brown onion
1 Piece
Fresh coriander
15 Grams
Ghee
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
20 Grams
Sides
Tandoori naan
2 Piece
Carrot
1 Piece
Baby spinach
60 Grams
Golden raisins
30 Grams
Lime
1 Piece
Nigella seeds
10 Grams

Tips for fussy eaters

Serve with rice!

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours or even overnight. Blitz with the soaking liquid.

Before you start

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

Instructions

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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. 
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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 pastecoriandercurry powdersmoked paprika and turmeric and cook for 1 min further. 
photo

3 Simmer

Add the stock cube, measured waterhoney and tomato paste to the pan and simmer for 10 min. 
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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. 
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5 Prep salad

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

Tips for fussy eaters

Serve with rice!

Pro tip

For extra creaminess, soak the cashew nuts in water for 2-4 hours or even overnight. Blitz with the soaking liquid.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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