Pineapple Paneer Curry Recipe – Cashew & Khus Khus Gravy

Last Updated on 4 months by Neha Deshmukh

Pineapple Paneer Curry Recipe – Cashew & Khus Khus Gravy

Hello friends! Today, I’m sharing a recipe that’s a little bit special – Pineapple Paneer Curry. It’s a beautiful blend of sweet, tangy, and savory flavors, all wrapped up in a creamy, rich gravy. I first made this for a family get-together, and it was a huge hit! It’s a little different from your everyday paneer curry, but trust me, it’s worth the extra effort.

Why You’ll Love This Recipe

This Pineapple Paneer Curry isn’t just delicious; it’s a bit of an experience. The sweetness of the pineapple beautifully complements the soft paneer and the subtly spiced gravy. The cashew and khus khus paste creates a luxurious texture you won’t forget. Plus, it’s a fantastic way to add a touch of freshness to your Indian meal rotation.

Ingredients

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

• 1 cup Cauliflower florets
• 1 ½ cup Mixed Vegetables (beans, potato, carrots, capsicum)
• 1 ¼ tsp Ginger-Garlic paste
• 2-3 Green chilli
• 1 ½ tbsp Curd (yogurt)
• 8 Pineapple pieces
• 50 grams Paneer (Indian cheese), cubed
• 12-15 Raisins
• Salt to taste
• 2 tbsp Cashew nuts (for grinding)
• 1 tbsp Khus Khus (poppy seeds)
• 1 big Onion (for grinding)
• 2 tbsp Butter
• 1 tsp Jeera/cumin seeds
• 1 Bay leaf
• 2 Cardamom
• 2 Cloves
• 1 inch Cinnamon stick
• 2 tbsp Fresh cream
• 5 Almonds, slivered
• 6 Cashew nuts (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this curry truly special.

• Khus Khus (Poppy Seeds): These little seeds add a wonderful nutty flavor and help thicken the gravy. You can find them at most Indian grocery stores. Don’t skip these – they really elevate the flavor!
• Cashew Nuts: We’re using cashews in two ways! Ground cashews form the base of our creamy gravy, and fried cashews add a lovely crunch as a garnish.
• Pineapple: Now, pineapple in curry might sound unusual, but it’s a surprisingly common and delicious combination in Indian cuisine, especially in Eastern India and with Bengali influences. The sweetness balances the spices beautifully. Feel free to adjust the amount to your liking.
• Vegetables: I love using a mix of beans, potatoes, and carrots, but you can really use whatever seasonal veggies you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the base. Soak the cashew nuts and khus khus in boiling water for about an hour. This softens them up for a super smooth paste.
2. While those are soaking, blanch the cauliflower florets in boiling water for 5 minutes. Drain and set aside. This helps them cook evenly in the curry.
3. Next, cook your mixed vegetables (beans, potato, carrots) until they’re tender. Add the capsicum and cauliflower towards the end – we want them to retain a little bit of crunch! Drain any excess water.
4. Now, shallow fry the paneer cubes until they’re golden brown. Set those aside too. In a separate pan, fry the cashew nuts and raisins in butter until the cashews are lightly browned and the raisins are plump. This is our gorgeous garnish!
5. Time for the gravy! Heat the butter in a pan over medium heat. Add the cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté until you can smell that amazing aroma – about a minute.
6. Add the ginger-garlic paste and minced green chilies. Sauté for another 2 minutes, until fragrant.
7. Now, drain the soaked cashew nuts and khus khus. Blend them with the big onion and a little bit of water into a super smooth paste. Add this paste to the pan and cook until the oil starts to separate from the mixture – this is key for a rich gravy!
8. Whisk the curd until smooth and add it to the pan. Stir well to combine. Then, add the cooked vegetables, 1 cup of water, and salt. Simmer until the gravy thickens to your liking.
9. Gently add the pineapple and fried paneer to the curry. Remove from heat.
10. Finally, fold in the fresh cream. Garnish generously with slivered almonds, fried cashews, and raisins. Serve hot with naan or roti!

Expert Tips

• Don’t overcook the vegetables! A little bit of bite is always good.
• For a smoother gravy, strain the cashew-onion paste through a fine-mesh sieve.
• Adjust the amount of green chilies to your spice preference.

Variations

• My friend, Priya, loves adding a touch of mango powder (amchur) for extra tang. It’s a great addition if you like a little more zing.
• For a richer flavor, you can use full-fat cream instead of regular cream.
• My family often adds a sprinkle of garam masala at the end for an extra layer of warmth.

Vegan Adaptation

Want to make this vegan? No problem!

• Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water and then lightly fried.
• Replace the butter with a vegan butter alternative or oil.
• Use a plant-based yogurt instead of curd.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala (if using) doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Use 1 green chili or remove the seeds before mincing.
• Medium: Use 2-3 green chilies.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Festival Adaptations

This Pineapple Paneer Curry is perfect for special occasions! It’s a lovely addition to a festive spread for Diwali, Eid, or any celebration. The vibrant colors and unique flavors make it a real showstopper.

Serving Suggestions

This curry is best served hot with:

• Naan bread
• Roti (Indian flatbread)
• Steamed basmati 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

Is this curry best served with naan or roti?

Both! Naan is great for soaking up all that delicious gravy, but roti is a lighter option. It really comes down to personal preference.

Can I use frozen cauliflower and mixed vegetables?

Yes, you can! Just make sure to thaw them completely and drain any excess water before adding them to the curry.

What is Khus Khus and where can I find it?

Khus Khus, also known as poppy seeds, are tiny black seeds with a nutty flavor. You can find them at most Indian grocery stores or online.

How can I adjust the sweetness of the curry?

Adjust the amount of pineapple! You can also add a squeeze of lemon juice to balance the sweetness.

Can I make this curry ahead of time?

Yes, you can! The gravy can be made a day ahead and stored in the refrigerator. Add the paneer and pineapple just before serving.