Paneer in cashew gravy


I remember myself first trying Indian food in amazing restaurant in Vilnius (probably only one indian food restaurant at that time). It was March 11th, 1999. That place is still open and it is still my favourite restaurant (ok, probably it is not casual going out place, but more like for special occasions). I was 10yrs old then, the brightest memory is plum chutney with a duck I guess? I close my eyes and I can still feel that amazing taste.

When I first started to cook myself, I began to take interest in indian food and ayurveda rules. When I moved out from my parents place and started my own life indian spices became inseparable part of my life. I am by no meanings nor a professional cook, nor indian food specialist, but I like to share my experience and findings in why this cuisine is attractive for me.

As you’ve probably already noticed – I am not typical lithuanian, when judging my complexion. I have no knowledge about why my hair or eyes are so dark, but I know that this is the reason why I like and tolerate super spicy food.

The recipe I am going to share with you today I discovered few years ago while travelling. I ordered this dish and almost cried – that tasty it was. I found a recipe on youtube next day I was back home and always conceders as my favourite dish since then.

Paneer in rich cashew gravy


400g of paneer
300g of tomato sauce
1 red onion
1 cup of cashews
1 cup of milk
2-3 cloves of garlic
1 chilli pepper
1 tbsp of chopped ginger
1 tbsp of ground cumin
1 tbsp of coriander powder
2 tbsp of garam masala
some oil for cooking
salt for your taste
cilantro if you like it


Special tools: food processor/blender to make cashew paste

Pour milk on cashews, make sure nuts are fully covered and leave for hour or two. Cut paneer in cubes and cook in the pan with some oil until gets fully brown. Put aside. pour some more oil into the pan if needed, put onions. After onions gets yellow, add ginger, chilli and garlic, cook few minutes, then add tomato paste and all dry spices. Leave the pan opened, cook on medium heat until mixture gets thick. Blend milk with cashews until they both become smooth pasta and pour into the pan. Mix all together and leave for 5mins. Put paneer into the sauce and leave on low heat until cheese gets soft.



Serve with basmati rice (my favourite – with black mustard seeds) on flat indian bread of your choice. Add chopped cilantro on top.



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