Paneer Curry Recipe- Cashew Coconut Gravy & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Paneer Curry Recipe – Cashew Coconut Gravy & Spice Blend

Introduction

There’s just something so comforting about a warm, flavorful paneer curry, isn’t there? I remember the first time I tried to make this – it was for a potluck, and I was so nervous! But the aroma that filled my kitchen as the spices bloomed… it was magical. This particular recipe is a family favorite, passed down with a few tweaks of my own. It’s all about that creamy, dreamy gravy made with cashews and fresh coconut, and a spice blend that’ll transport you straight to India. You’ll absolutely love it!

Why You’ll Love This Recipe

This paneer curry isn’t just delicious; it’s surprisingly easy to make. The cashew-coconut gravy is incredibly rich and flavorful, offering a lovely change from the usual tomato-based curries. Plus, the blend of spices creates a warmth and depth that’s truly special. It’s perfect for a weeknight dinner or a weekend feast.

Ingredients

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

• 250-300 grams paneer, cubed
• 1 1/4 cup onions, chopped
• 3/4 cup tomatoes, chopped
• 1/4 teaspoon turmeric powder
• 1/2 tablespoon ginger-garlic paste
• 1-1 1/4 teaspoon garam masala
• 1 teaspoon coriander powder
• 3/4-1 teaspoon red chili powder (adjust to your spice preference!)
• 2 tablespoons oil
• 10 mint leaves
• 1 bay leaf
• 1/4 teaspoon cumin seeds
• 2-3 green cardamoms
• 1 star anise
• 2 inch cinnamon piece
• 2-3 cloves
• 1 1/4 cup water
• 12 cashew nuts (or 2 tablespoons poppy seeds)
• 1/4 cup fresh coconut, grated
• 6-8 tablespoons water (for grinding)

Ingredient Notes

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

• Cashew Nuts/Poppy Seeds: I usually use cashews for a richer, sweeter gravy. But if you want a more rustic, slightly nutty flavor, poppy seeds (khus khus) are fantastic!
• Fresh Coconut: Seriously, don’t skip the fresh coconut if you can help it. It adds a beautiful aroma and flavor. If you absolutely must, you can use unsweetened desiccated coconut, but the taste won’t be quite the same.
• The Spice Blend: This is where the magic happens! Bay leaf, star anise, cinnamon, cardamom, and cloves – they all work together to create a complex, warming flavor. Don’t be intimidated; it’s worth it! You can find these whole spices at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that gorgeous gravy. Grind the cashew nuts (or poppy seeds) and fresh coconut with 6-8 tablespoons of water into a super smooth paste. Set this aside – it’s the star of the show!
2. Heat the oil in a nice, heavy-bottomed pan. Add the bay leaf, star anise, cumin seeds, cloves, cinnamon, and cardamoms. Sauté for a minute or two until they become fragrant. You’ll know it’s right when your kitchen starts smelling amazing.
3. Stir in the ginger-garlic paste and fry for about a minute, being careful not to burn it. Burnt garlic is not a good look (or taste!).
4. Add the chopped onions and a pinch of salt. Cook until they turn golden brown and translucent – this usually takes about 5-7 minutes. Patience is key here!
5. Now, toss in the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and break down, adding a splash of water if things get too dry.
6. Time for the spice powders! Add the garam masala, coriander powder, and red chili powder. Also, throw in those fresh mint leaves. Sauté for 2-3 minutes, stirring constantly, to bloom the spices.
7. Pour in the cashew-coconut paste (or coconut milk) and cook for another 2-3 minutes until it’s fragrant and slightly thickened.
8. Add 1 1/4 cup of water, bring the curry to a boil, and then reduce the heat to low and simmer for about 10-15 minutes, or until the gravy reaches your desired consistency.
9. Gently stir in the paneer cubes. Turn off the heat and let the curry sit, covered, for about 5 minutes. This allows the paneer to soak up all those delicious flavors.
10. Garnish with fresh coriander leaves and serve hot with rice, naan, roti, or any flatbread of your choice!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Adding it at the end and letting it sit in the warm gravy is perfect.
• For a richer gravy, you can add a tablespoon of cream or yogurt at the end.
• Taste as you go! Adjust the spices to your liking.

Variations

• Vegan Adaptation: Use plant-based paneer (available at most health food stores) and ensure your garam masala is vegan-friendly.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother, from South India, adds a pinch of asafoetida (hing) to the tempering for a unique flavor. North Indian versions sometimes include a touch of kasuri methi (dried fenugreek leaves).

Serving Suggestions

This paneer curry is fantastic with:

• Steaming hot basmati rice
• Warm naan or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

• What type of paneer works best in this curry? I prefer using fresh, soft paneer. It holds its shape well and absorbs the flavors beautifully.
• Can I use store-bought cashew paste instead of making my own? You can, but the flavor won’t be as fresh and vibrant. If you do, look for a good quality paste without any added sugar or preservatives.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.
• What is the best way to prevent the paneer from becoming rubbery? Don’t overcook it! Add it at the end and let it sit in the warm gravy.
• Can this curry be made ahead of time? Yes! You can make the gravy a day ahead and store it in the refrigerator. Just add the paneer when you’re ready to serve.
• Is it possible to freeze this paneer curry? While you can freeze it, the texture of the paneer might change slightly. It’s best enjoyed fresh.