Easiest Way to Make Perfect Cashew-crusted Paneer with Tamarind Sauce

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

1. Prepare 1/2 lb of Paneer, cut in 1/4” slices (you can use Panela instead, too).
2. You need 4 oz of cashew nuts.
3. It’s 1 of egg.
4. Prepare To taste of tamarind sauce (recipe here: https://cookpad.com/us/recipes/13646543-tamarind-sauce).
5. 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

1. Toast the cashews on med-hi heat (about 3 minutes), then pulverize in a food processor/blender/nutribullet.
2. Pass the Paneer slices through the beaten egg and bread them generously in the cashew powder..
3. 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.
4. Serve with a dollop (or two) of tamarind sauce, and enjoy!.

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