Cashew-crusted Paneer with Tamarind Sauce

Name: Cashew-crusted Paneer with Tamarind Sauce
Total time: 1200 s
Cuisine: American
Ingredients: 1/2 lb Paneer, cut in 1/4” slices (you can use Panela instead, too); 4 oz cashew nuts; 1 egg; To taste tamarind sauce (recipe here: https://cookpad.wasmer.app/us/recipes/13646543-tamarind-sauce); As needed frying oil

Felix Cortes @Felix

Mostly Connecticut/NYC area

Ok, so... we had some tamarind sauce left over from the other day (I promise the sauce will be the next recipe I publish!!!), and I was thinking about what to do with it. Out of the fridge jumped a piece of Paneer. The rest is (tasty) history!

It’s a quick and easy recipe, that can get you out of a pinch in no time!

Felix Cortes @Felix

Mostly Connecticut/NYC area

It’s a quick and easy recipe, that can get you out of a pinch in no time!

Saved

Ingredients

20 minutes

1/2 lbPaneer, cut in 1/4” slices (you can use Panela instead, too)
4 ozcashew nuts
1egg
To tastetamarind sauce (recipe here: https://cookpad.wasmer.app/us/recipes/13646543-tamarind-sauce)
As neededfrying oil

Saved

Steps

20 minutes

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!