Recipe: Yummy Cashew-crusted Paneer with Tamarind Sauce

Edward Bowers
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Recipe: Yummy Cashew-crusted Paneer with Tamarind Sauce
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Recipe: Yummy Cashew-crusted Paneer with Tamarind Sauce Delicious, fresh and tasty.

Cashew-crusted Paneer with Tamarind Sauce. Here is how you cook that. Slice paneer into "fry like" sticks. Wisk egg with cold water to make an egg wash.

Heat avocado oil to medium heat and shallow pan-sear paneer sticks until lightly golden brown on all sides.

Out of the fridge jumped a piece of Paneer.

Drain in a paper towel to remove the excess oil.

You can cook Cashew-crusted Paneer with Tamarind Sauce using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cashew-crusted Paneer with Tamarind Sauce

  1. Prepare 1/2 lb of Paneer, cut in 1/4” slices (you can use Panela instead, too).

  2. It’s 4 oz of cashew nuts.

  3. It’s 1 of egg.

  4. You need To taste of tamarind sauce (recipe here: https://cookpad.com/us/recipes/13646543-tamarind-sauce).

  5. You need As needed of frying oil.

Now take a pan add in oil once it heats up add in cumin seeds and let them crackle.

Cut the paneer into small cubes or in any size you like.

My hubby likes eating small paneer pieces so I chop them small : ).

Next add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.

Cashew-crusted Paneer with Tamarind Sauce instructions

  1. Toast the cashews on med-hi heat (about 3 minutes), then pulverize in a food processor/blender/nutribullet.

  2. Pass the Paneer slices through the beaten egg and bread them generously in the cashew powder..

  3. Add some oil to the pan and fry the Paneer (1 to 1.5 minutes per side) work in batches to avoid crowding the pan.

  4. Serve with a dollop (or two) of tamarind sauce, and enjoy!.

Indian palak matar (or matar palak, if you prefer) is a flavorful vegetarian and vegan Indian vegetable dish of spinach and peas in a spicy tomato-based sauce.

In this recipe, the palak (spinach) and matar (peas) are spiced with a heavy blend of Indian spices including cumin seeds, coriander, chili, turmeric and a bit of tamarind.

Curry — A meat, paneer, seafood, or vegetable dish cooked in a thick sauce of strong spices and typically served with rice.

The ingredients can vary in spiciness and carb content.

How each curry is prepared will depend on the region, the restaurant, and the chef.