Recipe: Paneer Hara Pyaaz

A filling veggie curry thats delicious scooped up with naan
ByJasmine BandaliWednesday , 11 November 2015
Recipe: Paneer Hara Pyaaz
© ITP Images


200g paneer, cut into 

2 ½ cm cubes

½ large white Spanish onion, finely chopped

1 tbsp ginger-garlic purée

100g spring onions, finely chopped

50g whole cashew nuts

2 tsp white pepper powder 

50ml double cream 

25ml sunflower oil

1 tsp salt

1 tsp cumin powder

1 tsp turmeric powder


1 Wash and soak the cashew nuts for 15 minutes. Drain the water and make into a fine paste using a pestle and mortar.

2 Heat the sunflower oil in a heavy-based saucepan.

3 Add the white onions and sauté until translucent. 

4 Add the ginger-garlic paste and stir well to avoid sticking to the bottom of the pan.

5 Add the salt and cashew nut paste and cook until the sauce separates from the oil, adding a little water if it starts to stick. 

6 Add 100ml water, the paneer, cumin powder, turmeric powder and white pepper powder and cook for another 10 minutes.

7 Lower the heat and bring to a simmer, adding ¾ of the spring onions and double cream. 

8 Allow to cook for about 5 minutes. Check the seasoning and adjust accordingly.

9 Garnish with the remainder of the spring onions before serving.

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