Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Paneer | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 oz block paneer (home-made or store bought), cubed
- 3 tbsp oil
- 2 small, finely chopped onions
- 1 x 8oz can tomato sauce
- 3 cloves, finely chopped garlic
- 1 tbsp, grated ginger
- green chili, to taste, finely chopped
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala
- ¾ cup cashew pieces
- 1 cup milk
- 1½ cups water
- 1 tbsp sugar
- salt, to taste
- 5 sprigs, finely chopped cilantro, for garnishing
Directions
Soak cashews in milk for about 15 minutes or until ready to use.
Heat 2 tbsp oil in a medium size non-stick wok on medium to high heat.
Add onions and fry until they start to dry out.
Add ginger, garlic and green chili and cook for 2 to 3 minutes.
Add tomato sauce, stir well and cook until oil separates.
While onions/tomato sauce is cooking, blend soaked cashews and milk in a blender until smooth.
Once onion/tomato mixture is ready, add cumin powder, coriander powder and garam masala – mix well.
Add cashew and milk mixture and mix well. There should be no lumps in the gravy.
Add water, salt and sugar and bring to boil.
While waiting for the gravy to boil, sauté cubed paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
Once paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
Once gravy comes to a boil, add in Paneer and mix.
Garnish with fresh cilantro or with additional broken cashews.
Category:Indian Recipes
Category:Panir Recipes
Category:Cashew Recipes