Cashew Butter Paneer

I’m really excited to share this recipe with you today!  This has to be one of my new favorite paneer dishes because of the crispy texture of the paneer and luscious creaminess of the sauce.  It has just the right amount of kick, but that kick is tempered by the yogurt, paneer, and coconut milk.  I am also excited because I found a really good naan at the local Safeway.  I’ve been looking for really good naan because my naan never turns out right.


Another reason why I love this is that it is so quick, easy, and it includes lots of fresh ingredients for a healthy, satisfying meal.





Cashew Butter Paneer

  • 4 tablespoons butter
  • 1 pound Appel Farms Paneer, cubed
  • 1 (14 ounce) can coconut milk
  • 1 1/4 cups roasted cashews (divided)
  • 1 (6 ounce can) tomato paste
  • 1/4 cup Appel Farms yogurt (or Greek Yogurt)
  • 1/2 a small sweet onion, diced
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons spicy curry powder
  • 2 teaspoons thai red curry paste
  • 1 tablespoons garam masala
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • 1-2 cup broccoli florets
  • chopped cilantro, for topping


Heat a large skillet over medium heat and add 2 tablespoons butter. Once hot, add the cubed paneer and cook about 2 minutes until lightly browned. Remove from the heat and drain on paper towels.

In a food processor or high powered blender, add 3/4 cup cashews and the coconut milk. Blend on high until completely smooth and silky, about 3-4 minutes. Add the tomato paste, yogurt and 1/2 cup water. Blend until smooth. Set aside.

In the same skillet you fried the paneer, add the remaining 2 tablespoons of butter. Once hot, cook the onion about 5-8 minutes or until soft and lightly caramelized. Add the garlic, ginger, and saute for one minute.  Add the curry powder, thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one more minute and then stir in the cashew mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water to thin. Once the sauce is at your desired consistency, stir in the browned paneer and broccoli.  Cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot basmati or saffron rice (here is my saffron rice recipe) sprinkled with chopped cilantro and 1/4 cup cashews. Top it off with some fresh naan.

saffron rice


Adapted from Half Baked Harvest

3 Replies to “Cashew Butter Paneer”

  1. Must try this recipe as well as your Saffron Rice, but first I need to come and get some Paneer! Finally found your print button after copying and pasting.

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