Jaipuri Paneer Curry with Cashew and Tomato Sauce
Soft paneer cubes simmered in a rich, aromatic sauce made from tomatoes, cashews, and traditional Rajasthani spices. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes blends grams, cut into 1-inch cubes paneer, medium, pureed tomatoes, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Jaipuri Paneer Curry with Cashew and Tomato Sauce take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Jaipuri Paneer Curry with Cashew and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Jaipuri Paneer Curry with Cashew and Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Jaipuri Paneer Curry with Cashew and Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Jaipuri Paneer Curry with Cashew and Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
