This indulgent Paneer Cashew Curry with Turmeric Rice comes straight from the kitchen of Culinary Columnist and Executive Chef Paul Watters.
Creamy, spiced, and comforting, it’s a dish that strikes the perfect balance between richness and warmth — ideal for cosy nights in or impressing guests with authentic flavour. Paul’s recipe layers fragrant spices with a silky cashew base, finishing with tender paneer and golden rice for a truly satisfying plate.
Ingredients
For the Curry
- 125g paneer, cut into chunks
- 1 cup cashew nuts, soaked in warm water for 10 minutes
- 1 large onion, diced
- 2 large tomatoes, roughly chopped
- 1 teaspoon ginger paste
- 2 large green chillies, sliced (reserve 1 for garnish)
- ½ teaspoon cumin
- 1 curry leaf
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- ½ teaspoon ground coriander
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- 3 tablespoons double cream
- A drizzle of vegetable oil
- Fresh coriander sprigs, for garnish
For the Rice
- 1 cup long-grain rice
- 2 cups boiling water
- ½ teaspoon turmeric
- 1 teaspoon salt
Method
- Prepare the cashew paste
Blend the soaked cashew nuts in a food processor until smooth. Set aside. - Start the curry base
Heat a medium-sized pan or wok over medium heat. Add a drizzle of oil, then the onion, curry leaf, and spices. Cook for 3–4 minutes until fragrant. - Build the sauce
Stir in the cashew paste with a splash of water (adjust to taste). Add the chopped tomatoes and simmer gently for around 10 minutes. - Cook the rice
Meanwhile, bring 2 cups of boiling water to the boil in a medium pan. Add the rice, turmeric, and salt. Cook for about 10 minutes until tender. - Finish the curry
Two minutes before the curry is ready, stir in the paneer chunks and mix well. Add the double cream and simmer briefly. - Serve
Drain the rice in a sieve or colander, then mound it in the centre of a large plate or bowl. Spoon the curry over the rice. Garnish with extra cashew nuts, sliced green chilli, and fresh coriander.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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