Creamy Vegetable Paneer Recipe – Cashew & Almond Delight

Last Updated on 4 months by Neha Deshmukh

Creamy Vegetable Paneer Recipe – Cashew & Almond Delight

Introduction

Oh, paneer. Is there anything this Indian cheese can’t do? I remember the first time I made this dish – it was for a potluck, and I was a little nervous about trying something new. But the creamy, rich flavors, combined with the tender vegetables, were a huge hit! This Creamy Vegetable Paneer is a comforting hug in a bowl, and I’m so excited to share my version with you. It’s a little bit special, thanks to a luscious cashew and almond base, and it’s guaranteed to become a family favorite.

Why You’ll Love This Recipe

This isn’t your average paneer dish! It’s packed with goodness from a rainbow of vegetables, and the cashew-almond paste creates a wonderfully smooth and flavorful gravy. It’s a bit more effort than some recipes, but trust me, the results are so worth it. Plus, it’s a great way to sneak in some extra veggies for picky eaters!

Ingredients

• 1 cup onions, cubed (about 150g)
• 12-14 cashew nuts (about 60g)
• 1-2 green chilies
• ½ cup peas (about 80g)
• ½ cup carrots, diced (about 75g)
• ½ cup cauliflower florets (about 80g)
• ½ cup potato, diced (about 75g)
• ½ cup beans, chopped (about 75g)
• 2 tablespoons oil (30ml)
• 1 bay leaf
• 1 inch cinnamon stick
• 2 cloves
• ½ teaspoon cumin seeds
• 2 green cardamoms
• ½-1 teaspoon ginger paste (about 10-20g)
• ½ teaspoon red chili powder (adjust to taste)
• 1 pinch turmeric
• ½-1 teaspoon garam masala (adjust to taste)
• ½ cup paneer, cubed (about 100g)
• 6 almonds
• 1 tablespoon raisins
• ½ cup cream (about 120ml)
• Fresh coriander leaves, for garnish
• Pomegranate seeds, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Cashew Paste Base: This is the star! Soaking the cashews (and adding them to the onions when boiling) makes for the smoothest, richest gravy. Don’t skip this step!
• Regional Variations in Vegetable Choice: Feel free to swap in your favorites! Bell peppers, mushrooms, or even spinach would work beautifully. Traditionally, this dish uses seasonal vegetables.
• Use of Whole Spices: We’re building flavor from the ground up with whole spices. Don’t be tempted to use pre-ground – the aroma and taste are so much better.
• Quality of Paneer & Cream: Good quality paneer makes all the difference. Look for paneer that’s soft and doesn’t feel rubbery. And for the cream, full-fat cream will give you the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil some water in a pan. Add the cubed onions and cashew nuts, and cook for 2-3 minutes until slightly softened. Drain and let them cool completely.
2. Now, blend the cooled onions, cashews, and green chilies into a super smooth paste. Add a splash of water if needed to help it blend.
3. While that’s happening, steam your vegetables – cauliflower, potatoes, beans, carrots, and peas – until they’re tender but still hold their shape. You don’t want them mushy!
4. In a separate pan, heat a tablespoon of oil and gently sauté the cubed paneer, almonds, and raisins until the paneer is lightly golden and the almonds are fragrant. Set this aside – we’ll add it back in later.
5. Heat the remaining oil in a large pan or pot. Add the bay leaf, cinnamon stick, cloves, cumin seeds, and green cardamoms. Sauté for a minute or two until they become fragrant – this is where the magic starts!
6. Add the ginger paste and sauté for another minute until it loses its raw smell. Then, pour in the onion-cashew paste and fry it over medium heat until the oil starts to separate from the mixture. This takes patience, but it’s crucial for a good gravy.
7. Stir in the turmeric, red chili powder, coriander powder, garam masala, and salt. Cook for about 2 minutes, stirring constantly, to toast the spices.
8. Add about 1-1.5 cups of water (start with 1 cup and add more if needed) and simmer for 5-7 minutes, stirring occasionally, until the gravy thickens slightly.
9. Add the steamed vegetables and adjust the salt to your liking.
10. Reduce the heat to low. Gently stir in the cream, the sautéed paneer, almonds, raisins, and chopped fresh coriander. Cook for just 2 minutes, allowing the flavors to meld together.

Expert Tips

• Don’t overcook the vegetables! They should be tender-crisp.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go and adjust the spices to your preference.

Variations

• Vegan Adaptation: Swap the cream for full-fat coconut cream for a delicious vegan version. It adds a lovely subtle sweetness.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it spicy, add another green chili or a pinch of cayenne pepper. If you prefer milder flavors, reduce the red chili powder.
• Festival Adaptations: My aunt always makes this during Navratri, using potatoes and paneer as the main vegetables. During Diwali, she adds a touch of sugar for a slightly sweeter flavor.

Serving Suggestions

Serve hot with naan, roti, paratha, or steamed rice. A side of raita (yogurt dip) complements the richness beautifully. Garnish with a sprinkle of pomegranate seeds for a pop of color and freshness.

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

• Can I use frozen vegetables in this recipe? You can, but fresh vegetables will give you the best flavor and texture. If using frozen, make sure they are thawed and drained well before adding them to the gravy.
• How can I adjust the sweetness of the dish? A tiny pinch of sugar can balance the flavors if you prefer a slightly sweeter taste.
• What is the best type of paneer to use? Soft, fresh paneer is ideal. Avoid paneer that feels rubbery or dry.
• Can this dish be made ahead of time? You can make the gravy ahead of time and store it in the refrigerator. Add the paneer and vegetables just before serving.
• How do I prevent the paneer from becoming rubbery? Don’t overcook the paneer! Gently sauté it until lightly golden, and add it to the gravy at the very end.