Sattvic, Vaishnava style Paneer Curry


400 gms paneer, cubed (Indian cottage cheese)

1/3 rd cup chopped capsicum (green bell pepper)

2 tomatoes

1 cup plain yogurt (curd)

1 green chilli

½” chopped fresh ginger

20 cashewnuts

½ tsp garam masala (garam masala)

½ tsp red chilli powder (indian chilli powder)

½ tsp turmeric powder (organic turmeric powder)

Salt to taste

3 tbsp cooking oil, preferably olive oil

1 tsp cumin seeds (cumin seeds)

A handful of chopped coriander leaves for garnishing.


First grind cashews to a fine powder.

Now grind tomatoes, ginger, green chilli, yogurt, turmeric, chilli powder and garam masala together with the ground cashews, to a fine paste.

Set aside.

Heat the oil. Add cumin seeds and let them crackle.

Add capsicum. Stir fry for two minutes.

Add the tomato yogurt paste. Mix well.

Let cook on medium to low flame for about 10 minutes or till you see oil separating out.

Stir every now and then so that the masala does not stick to the bottom of the utensil.

Add 1 glass of water. Add salt. Let it come to a boil.

Add the paneer. Mix well.

Cover and cook for about 4 minutes or till the paneer softens.

Garnish and serve hot.