Cashew Paneer Curry

with Naan and Carrot Salad

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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. Sauté 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. 

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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.

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

Cooking Time: 30 min

Equipment Required: Food processor, Pestle & Mortar

Cals 1244 · Prot 44 · Carbs 105 · Fat 73

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

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

Cooking Time: 30 min

Equipment Required: Food processor, Pestle & Mortar

Cals 1244 · Prot 44 · Carbs 105 · Fat 73

Instructions

photo

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. 

photo

2 Sauté

Heat a large pan over a medium-low heat with the ghee. Sauté 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. 

photo

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. 

photo

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

photo

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.

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
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