4 with rice

40 mins

5 mins

Creamy Paneer Curry


Serve 4 with rice


  • 1/3 cup coconut oil
  • 1 tbs ground ginger
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 3 tbs garam masala
  • ¼ tsp chilli powder (more or less if you prefer)
  • 1 tsp salt
  • 4 garlic cloves, minced
  • 1 small brown onion, finely diced
  • ½ cup NuVitality Roasted Macadamias
  • 2 400g can crushed tomatoes
  • 1 cup cherry tomatoes (optional but a great addition)
  • 1 cup natural yoghurt
  • 400g paneer, cubed
  • ½ cup vegetable stock
  • fresh coriander to serve


  1. Heat oil in a non-stick heavy based saucepan until melted; add onion and garlic and sauté for 5 minutes. While this is cooking, place macadamias into a mortar and crush until quite smooth and buttery with a pestle (you can leave the nuts quite chunky for added texture).
  2. Add all spices, salt and macadamia paste to the pan and cook stirring for a further minute until fragrant.
  3. Add stock, cherry tomatoes and crushed tomatoes and simmer on low for 15 minutes.
  4. Meanwhile, in another non-stick fry-pan, fry the paneer cubes until golden on both sides and set aside.
  5. After 15 minutes, stir in natural yoghurt and cook for another 5 minutes.
  6. Serve in a large bowl and top with golden paneer cubes and fresh coriander.