Cashew And Paneer With Broccoli Recipe - Paneer and broccoli tossed with cashewnuts and cooked in oriental sauce

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Main Ingredients : Cashewnuts, Paneer (cottage cheese)

Cuisine : Oriental

Course : Main Course_Veg

Cashew And Paneer With Broccoli

Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured. 

Cashew And Paneer With Broccoli Recipe - How to make Paneer and broccoli tossed with cashewnuts and cooked in oriental sauce


Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Cashewnuts roasted10-15

  • Paneer (cottage cheese) cut into 1 inch cubes250 grams

  • Broccoli blanched 8-10 florets

  • Oil 2 tablespoons

  • Garlic crushed 6-8 cloves

  • Green chillies chopped 2

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1 tablespoon

  • Tomato ketchup 2 tablespoons

  • Salt to taste

  • Black pepper powder to taste

  • Spring onion greens chopped 2-3 stalks


Step 1

Heat oil in a non stick pan. Add garlic and sauté till golden brown. Add green chillies and sauté for another half minute.

Step 2

Add cashewnuts, paneer and broccoli and toss well. Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and mix well.

Step 3

Cook for three to four minutes more. Serve hot garnished with spring onion greens.