Cashew-crusted Paneer with Tamarind Sauce. Avocado Egg Rolls & Cilantro-Cashew Dipping Sauce Recipe How to make Cheesecake Factory VEGAN Avocado Rolls & Sweet Cilantro Sauce. CASHEW PANEER will be a perfect for you to enjoy in this quarantine times.
This dish goes perfectly well with naan or rotis. I served it with plain rice. Cook this in a slow flame till oil separates. You can have Cashew-crusted Paneer with Tamarind Sauce using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cashew-crusted Paneer with Tamarind Sauce
- Prepare 1/2 lb of Paneer, cut in 1/4” slices (you can use Panela instead, too).
- You need 4 oz of cashew nuts.
- It’s 1 of egg.
- Prepare To taste of tamarind sauce (recipe here: https://cookpad.com/us/recipes/13646543-tamarind-sauce).
- You need As needed of frying oil.
Stir often to prevent it from sticking to the bottom. 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 the chopped cashews and Parmesan cheese into the crème fraîche.
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!.
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