Paneer Vegetable Curry Recipe – Authentic Indian Gravy with Cashews

Last Updated on 2 months by Neha Deshmukh

Paneer Vegetable Curry Recipe – Authentic Indian Gravy with Cashews

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Paneer Vegetable Curry is one of those dishes that instantly feels like home. I first made this for a family gathering, and it was a huge hit – everyone raved about the creamy, cashew-rich gravy! It’s become a regular in my kitchen, and I’m so excited to share this authentic Indian recipe with you. It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just another paneer curry. The combination of fresh vegetables, a fragrant spice blend, and a luscious cashew and raisin paste creates a truly special gravy. It’s rich, flavorful, and satisfying – perfect with roti, naan, or even a simple bowl of rice. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 cups diced mixed vegetables (carrot, beans, peas, corn, potato) – about 300g
• A few paneer cubes – around 200g
• 10 cashew nuts (soaked) – approximately 30g
• 10 raisins (soaked) – about 15g
• 1 large onion (minced)
• 1 tomato (pureed) – about 120ml
• 3 green chillies
• 1 inch ginger
• 4 cloves garlic
• 1 tsp tomato paste
• 1 cup milk – 240ml
• 1 tbsp butter or ghee
• 2 tsp garam masala
• 0.5 tsp red chilli powder
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp jeera (cumin seeds)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Paneer Selection & Preparation: I prefer using fresh paneer for the best texture. If using store-bought, you can gently warm it in milk for 10-15 minutes to soften it. This prevents it from becoming rubbery in the curry.
• The Significance of Garam Masala: Garam masala is a blend of warming spices, and every family has their own version! Feel free to use your favorite brand or even make your own. It really is the heart of many Indian dishes.
• Soaking Cashews & Raisins: Why It Matters: Soaking the cashews and raisins is key to getting a smooth, creamy paste. I usually soak them in warm water for at least 30 minutes, but longer is fine too.
• Regional Variations in Vegetable Choices: Feel free to swap out the vegetables for your favorites! Cauliflower, spinach, or even mushrooms would work beautifully. My grandmother always added a handful of chopped bottle gourd (lauki) – it adds a lovely subtle sweetness.
• Using Butter vs. Ghee: Ghee (clarified butter) adds a beautiful nutty flavor, but butter works perfectly well if you don’t have ghee on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the butter or ghee in a pan over medium heat. Add the minced onions and sauté until they turn translucent and slightly golden – about 5-7 minutes.
2. Grind the green chillies, ginger, and garlic into a smooth paste. Add this paste to the onions and sauté for another 30 seconds until fragrant.
3. Now, add the garam masala, red chilli powder, turmeric, coriander powder, and cumin seeds. Cook for about a minute, stirring constantly, until the spices release their aroma. Be careful not to burn them!
4. Pour in the tomato puree and tomato paste. Cook for 4-5 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a sign that the masala is well-cooked.
5. Pour in the milk and ½ cup of water. Add the diced vegetables. Cover the pan and cook for 5-7 minutes, or until the vegetables are tender but still hold their shape.
6. While the vegetables are cooking, blend the soaked cashews and raisins into a smooth paste using a little water. Add this paste to the curry along with the paneer cubes.
7. Simmer uncovered for another 5 minutes, stirring gently, until the gravy thickens to your desired consistency.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make this curry even better:

• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a splash of milk or water. If it’s too thin, simmer for a few more minutes.
• Preventing Paneer from Becoming Rubbery: Don’t overcook the paneer! Adding it towards the end of the cooking process helps it stay soft and tender.
• Balancing Spice Levels: Adjust the amount of green chillies and red chilli powder to suit your taste.
• Blooming Spices for Maximum Flavor: Sautéing the spices in oil (or ghee) releases their essential oils, resulting in a more flavorful curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Vegetable Curry: Substitute the paneer with tofu and use plant-based milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala to ensure it doesn’t contain any gluten-containing additives.
• Spice Level Adjustments (Mild, Medium, Hot): For a milder curry, reduce or omit the green chillies and red chilli powder. For a spicier curry, add more of both! My friend loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat-friendly version. For Diwali, you can add a touch of saffron to the gravy for a luxurious touch.

Serving Suggestions

This Paneer Vegetable Curry is fantastic with:

• Roti (Indian flatbread)
• Naan (leavened bread)
• Pulao (flavored rice)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use frozen vegetables in this curry? Yes, you can! Just make sure to thaw them completely before adding them to the curry.
• What is the best type of paneer to use for curry? Fresh paneer is best, but frozen paneer works in a pinch.
• How can I make the curry richer and creamier? Add a tablespoon of heavy cream or cashew cream at the end of cooking.
• Can this curry be made ahead of time? Yes, you can make the gravy ahead of time and add the paneer just before serving.
• What is the substitute for cashew paste? You can use almond paste or sunflower seed paste as a substitute, but the flavor will be slightly different.
• How do I adjust the spice level of this curry? Start with less chilli powder and green chillies, and add more to taste.