Kaaju Nariyal Paneer Dish/ Paneer In Cashew-Coconut Gravy


Indian cuisine won’t be completed if we don’t mention about paneer or cottage cheese. Paneer and the dishes made with it keep a special place in our menus whether we talk about the snacks,  sweets or the main course preparations


This is one of the few ingredients which is loved by all age groups. The number of dishes to be prepared with it is beyond our imagination. This milk-based ingredient is so versatile that you can go on experimenting and this will give out the best.

Being tired with the same base, I wanted to try with something different so I made Kaju-nariyal paneer dish which was prepared without onion and tomatoes. Very little oil is used as nuts and seeds contain oil too. The nuts and seeds give it a little sweet and delicate flavour. I have added a few whole red chillies to balance the flavours. You can skip the chillies if you are making it for the kids

Prep time – 20 min Cook time – 10 minutes Course – Main Cuisine – Indian Author – Bharti Dhawan


1- Kaaju/cashew nuts(broken or whole) – 1 tbsp

2- Paneer(cottage cheese) – 300 gms

3- Melon seeds/kharbooja beej  – 1 tbsp

4- Coconut – 2 medium-size pieces

5- Milk for soaking the cashew – 1/2 cup

6- Water for gravy – 1 cup

7- Oil – 1 tsp

8- Cumin seeds – 1 tsp

9- Whole Red Chillies – 2 nos

10- Salt – 2 tsp or to taste

11- White pepper powder – 2 tsp

12- Fresh coriander leaves to garnish

–  Firstly, soak kaaju/cashew and melons seeds in the warm milk and coconut in the warm water for 15 minutes. This process makes the blending easier

2-  Add all the soaked ingredients to the wet blender and make a fine paste

*Recommended to grate the coconut first and then blend

3-  Add oil to a pan and drop some cumin seeds. Allow them to crackle. Add 1 tsp white pepper and give a stir

4-  Add the nut-seed and coconut paste and roast(bhunow) it for a few minutes, stirring continuously to avoid from burning

5-  Add paneer cubes and mix to coat well. Add water to make the puree. Allow it to boil for 2-3 minutes.

Add whole red chillies and remaining white pepper and give 1 more boil. Finish the dish with fresh coriander leaves

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