Cashew-crusted Paneer with Tamarind Sauce. Indian restaurant paneer makhani is next level comfort food…creamy tomato sauce, mild spice in the background and pillowy cubes of chewy paneer. My original recipe calls for almond butter or cashew butter plus yogurt to get that creamy consistency. Both are winners but this version is tops in our.
All appetizers are served with tamarind and mint sauce! Originating from south India, this dish consists of fried chicken tossed with a traditional sauce and spices. Homemade cottage cheese cooked with bell peppers in a cashew, onion, and tomato gravy. You can have Cashew-crusted Paneer with Tamarind Sauce using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cashew-crusted Paneer with Tamarind Sauce
- It’s 1/2 lb of Paneer, cut in 1/4” slices (you can use Panela instead, too).
- Prepare 4 oz of cashew nuts.
- You need 1 of egg.
- You need To taste of tamarind sauce (recipe here: https://cookpad.com/us/recipes/13646543-tamarind-sauce).
- It’s As needed of frying oil.
Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Homemade special curry sauce, cheese, paneer, onions, garlic and green peppers and tikka sauce. Assorted plate of vegetables, paneer and chilis.
Cashew-crusted Paneer with Tamarind Sauce instructions
- Toast the cashews on med-hi heat (about 3 minutes), then pulverize in a food processor/blender/nutribullet.
- Pass the Paneer slices through the beaten egg and bread them generously in the cashew powder..
- 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.
- Serve with a dollop (or two) of tamarind sauce, and enjoy!.
Served with tamarind and mint sauce. Vegetables cooked with cashews mildly spiced with a topped with yogurt. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Stir until the tamarind pulp is completely dissolved.