Jaipuri Paneer Curry with Cashew and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft paneer cubes simmered in a rich, aromatic sauce made from tomatoes, cashews, and traditional Rajasthani spices. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs paneer, cashew nuts, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

300 grams, cut into 1-inch cubes paneer
1/4 cup, soaked in warm water for 20 minutes cashew nuts
3 medium, pureed tomatoes
1 large, finely chopped onion
1 tbsp ginger-garlic paste
1, finely chopped green chili
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
2 tbsp fresh cream
3 tbsp oil
1 tsp salt
2 tbsp, chopped fresh coriander

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Instructions

Step 1: Grind 1/4 cup soaked cashews with 1/4 cup water to a smooth paste and set aside.
Step 2: Heat 3 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden brown.
Step 3: Stir in 1 tbsp ginger-garlic paste and 1 finely chopped green chili; cook for 1 minute until fragrant.
Step 4: Add 3 medium pureed tomatoes along with 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Cook for 8-10 minutes until oil separates from the masala.
Step 5: Mix in the cashew paste and cook the sauce for 5 minutes on low heat, stirring occasionally to prevent sticking.
Step 6: Add 300 grams paneer cubes and gently coat them with the sauce. Cover and simmer for 5 minutes so the paneer absorbs the flavors.
Step 7: Stir in 1 tsp garam masala and 2 tbsp fresh cream, cooking for another 2 minutes.
Step 8: Garnish with 2 tbsp chopped fresh coriander and serve hot with naan or steamed rice.