Tomato-Cashew Paneer Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant tomato and paneer curry with a subtle cashew nuttiness, simmered to perfection in a yogurt-based gravy. This indian ready in about 55 minutes pairs Paneer, Tomato, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 197 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: 35 min Serves 4 Indian cuisine 197 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp cooking oil in a pot over medium heat. Add 100g chopped onion and sauté until golden, about 5 minutes.
  2. Step 2: Add 10g minced ginger, 5g minced garlic, and 5g finely chopped green chili, and cook for 1 minute until fragrant.
  3. Step 3: Add 200g chopped tomato and cook for 5 minutes until softened. Stir in 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1 tsp coriander powder, and salt to taste, and cook for 2 more minutes.
  4. Step 4: Add 100g plain yogurt and 50ml water, and stir to combine. Bring to a gentle simmer and cook for 10 minutes.
  5. Step 5: Add 200g cubed paneer and cook for 5 minutes until heated through. Stir in 2 tbsp fresh coriander and serve.

Frequently asked questions

How long does Tomato-Cashew Paneer Curry take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato-Cashew Paneer Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep paneer from drying out.

Can I substitute ingredients in Tomato-Cashew Paneer Curry?

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 Tomato-Cashew Paneer Curry 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.

What goes well with Tomato-Cashew Paneer Curry?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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