Cashew Paneer Curry

Name: Cashew Paneer Curry with Naan and Carrot Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Paneer; 30 Grams of Ghee; 1 Piece of Brown onion; 1 Tsp of Salt; 2 Grams of Coriander cumin powder; 20 Grams of Ginger garlic paste; 8 Grams of Curry powder; 2 Grams of Smoked paprika powder; 2 Grams of Turmeric powder; 1 Piece of Vegetable stock cube; 200 ML of Water; 5 Grams of White sugar; 50 Grams of Tomato paste; 20 Grams of Cream cheese; 2 Piece of Tandoori naan; 1 Piece of Lime; 1 Piece of Carrot; 5 Grams of Nigella seeds; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 300 ML of Water

with Naan and Carrot Salad

We've kept this one mild and creamy for the whole family to enjoy!

389 Reviews

Cals 1141 · Prot 46 · Carbs 129 · Fat 51

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!

389 Reviews

Cals 1141 · Prot 46 · Carbs 129 · Fat 51

Vegetarian

Tips for Kids

Ingredients

Curry

Paneer 4*

250 Grams

Ghee 4*

30 Grams

Brown onion

1 Piece

Salt

0.5 Tsp

Coriander cumin powder

2 Grams

Ginger garlic paste

20 Grams

Curry powder

8 Grams

Smoked paprika powder

2 Grams

Turmeric powder

2 Grams

Vegetable stock cube 15*

1 Piece

Water

200 ML

White sugar

5 Grams

Tomato paste

50 Grams

Cream cheese 4*

20 Grams

Sides

Tandoori naan 4*10*

2 Piece

Lime

1 Piece

Carrot

1 Piece

Nigella seeds 13*

5 Grams

Fresh coriander

15 Grams

Rice

Basmati rice

150 Grams

Water

300 ML

Allergens

*4 Milk, *15 Celery, *10 Wheat, *13 Mustard

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)	4795 / 1141
Fats (g)	51.4
of which saturated (g)	30.6
Carbohydrates (g)	129
of which sugars (g)	15.8
Fibers (g)	8.7
Proteins (g)	45.8
Salt (g)	1.9

*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

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'.

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.

3 Simmer

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

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.

5 Prep salad

Meanwhile, slice the lime into wedges.
Peel and grate the carrots.
Add the 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.

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.

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