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Pumpkin, Paneer Cheese & Cashew Nut Curry

  • 10 minutes
  • 20 minutes
  • 4
Pumpkin, Paneer Cheese & Cashew Nut Curry

Paneer is a fresh cheese. Popular on the sub continent though traditionally more commonly found in the northern regions where cows can pastrue well in the cooler climate. Paneer curry is found on most Indian restaurant menus and now that we can buy the cheese, you can make it at home. This simple-to-make dish is mild with a thick creamy sauce created by pureeing the tomato-based sauce with cashew nuts.


  • 1 onion, peeled and diced
  • 100 grams butter
  • 2 teaspoons curry powder or Indian-style curry paste
  • 2 cans Indian-spiced tomatoes
  • ¾ cup raw, unsalted cashews
  • 1/2 butternut pumpkin, peeled and diced
  • 300 gram packet paneer, diced
  • ½ cup cream
  • 400 gram packet spinach leaves, stems removed

Garnish, optional

  • chopped chillies, cashews and coriander leaves


  1. Cook the pumpkin in boiling salted water for 5-7 minutes until just tender. Cook the onion in half the butter in a medium-sized saucepan for 7-10 minutes until softened but not browned. Add the curry powder and stir to coat in the onions.
  2. Add the tomatoes and cashews and simmer for 15 minutes, stirring occasionally. Puree to a smooth paste and sieve if wished.
  3. Stir in the remaining butter and cream and, stir over a moderate heat until well blended and hot. Finish by adding the paneer cheese, spinach leaves, and pumpkin and heat over a low heat until the spinach has wilted and everything is hot.

Cooks Tips

- You could use well-drained frozen spinach in place of fresh or fresh blanched green beans or use frozen beans.

- Pan fry the diced paneer in a little butter before adding to the curry sauce to add a little colour.

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