Paneer Cashew Curry Recipe

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Paneer Cashew Curry
Cashewnuts – 150 gms
Paneer – 200 gms, cubed
Tomato – 250 gms
Onions – 250 gms
Green Chillies – 3
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 3 tsp
Curd – 1/2 cup
Salt as per taste

Grind together with little water:
Coconut – 1/2, grated
Gasa Gasa – 4 tsp
Cashewnuts – 4

For tempering:
Oil – 1/2 tblsp
Cinnamon – 2
Cloves – 2
Bay Leaf – 1
Curry Leaves – few

1. Heat oil in a pan over medium flame.
2. Fry the cinnamon, cloves and bay leaf for 30 seconds.
3. Add the tomatoes, onions and saute well for 2 to 3 minutes.
4. Add the cashewnuts and stir-fry for a minute.
5. Add turmeric powder, red chilli powder, coriander powder and curd.
6. Mix well and simmer for a minute or two.
7. Add little water and gently bring to a boil.
8. Add the paneer cubes and stir.
9. Add the ground coconut paste and salt.
10. Mix well and bring to a boil.
11. Remove and serve hot with rice.

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