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4.14 from 60 votes

Creamy Cashew Indian Butter Paneer...with Fried Paneer!

But this recipe isn't for homemade paneer. Nope. Today I am telling all about how I fried the paneer in a skillet, made it crispy and then tossed it in a creamy cashew Indian butter sauce. I know, I know. The Indian food lovers are going insane right now.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: cashew, cheese, curry, paneer
Servings: 6 Servings
Calories: 255kcal
Author: halfbakedharvest


  • 2 tablespoons coconut oil or ghee or butter
  • 8 ounces paneer cheese cubed
  • 1 (14 ounce) can coconut milk lite or regular
  • 3/4 cup roasted cashews
  • 1 (6 ounce) tomato paste can
  • 1/4 cup greek yogurt or 1/4 cup more coconut milk for vegans
  • 1/2 a small sweet onion diced
  • 2 cloves garlic minced or grated
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons spicy curry powder
  • 1-2 teaspoons thai red curry paste I used 2
  • 1-2 tablespoons garam masala I used 1
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon salt
  • 1 teaspoon saffron optional
  • 1-2 cup broccoli florets
  • chopped cilantro for topping
  • steamed rice for serving
  • fresh naan for serving


  • Heat a large skillet over medium heat and add 1 tablespoon coconut oil (or ghee). Once hot, add the cubed paneer in batches and cook about 2 minutes per side or until crisp. Remove from the heat and drain on paper towels. Repeat with any remaining paneer. Reserve the skillet and set the paneer aside.*
  • To a food processor or high powered blender, add the cashews and 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.
  • To the same skillet you fried the paneer, add the remaining tablespoon of oil. Once hot, add the onion, garlic and ginger, cook about 5-8 minutes or until the onion is soft and lightly caramelized. Add the curry powder, thai red curry paste, garam masala, turmeric, cayenne and salt. Cook one minute and then stir in the cashew/coconut mixture. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in water or coconut milk to thin. Once the sauce is at your desired consistency, stir in the crispy paneer and saffron if using. Add the broccoli and cook until warmed through and the sauce thickened slightly, about 5 minutes. Remove from the heat and serve over a bed of hot rice sprinkled with chopped cilantro. And don't forget the naan for dipping!


*You do not have to fry the paneer. If you wish, you can just add it directly to the sauce without frying.


Calories: 255kcal | Carbohydrates: 11g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 121mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 15.4mg | Calcium: 216mg | Iron: 1.5mg