Healthy Meals

Paneer Coconut Curry

2019-12-18
Paneer Coconut Curry
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Paneer Coconut Curry, a creamy, packed with robust flavours dish is a family favourite!

If you see my cooking stories on my Instagram, you would know I include coconut milk or cream in my cooking a lot. I prefer coconut milk over the cream and all the dairy products, and I reckon it gives a luscious creamy texture to the curries.

I love making this Paneer Coconut Curry on a busy weeknight because it cooks in a jiffy! I have been making this curry from donkey’s years, and by fluke, I developed this recipe.

My husband is from North of India and in North Indian cooking coconut milk is used rarely but on the other hand, me being a mix of west and south Indian, I use fresh coconut and coconut milk in my cooking often. So one night I was thinking of making Paneer Matar, a quintessential recipe from North India which usually I like to cook it with heavy cream but since I didn’t have any, I used coconut cream instead. It was refreshing, light and delicious. To make it more creamy, I like crushed half of the paneer, and it works terrific!

If you want to stick to vegan options, then make it with tempeh or tofu. However, tofu is my favourite in this combination.

This Paneer Coconut Curry goes really well with rotis and rice!

So this is how you make this delightful Paneer Coconut Curry.

Paneer Coconut Curry

Ingredients:

  • 250 g Paneer half cut and half crushed (cottage cheese)
  • 1 onion sliced
  • 2 garlic cloves finely chopped
  • 1 tsp ginger paste
  • 2 smalled tomatoes medium diced 
  • 1 or to taste green chilli cut in pieces 
  • 1/4 tsp turmeric powder
  • 1 tsp or to taste red chilli powder
  • 1/2 tbsp black pepper powder 
  • 1/2 tbsp coriander powder
  • 3/4 cup coconut milk
  • 1/4 cup water
  • 1 tbsp coriander stalks finely chopped
  • Salt to taste
  • A few black peppercorns and cardamom
  • Coriander for garnishing
  • 2 tsp mustard oil

Instructions:

  • Heat oil in a saucepan, add in the cardamom, black peppercorns and onion. Add a pinch of salt and saute for 2 minutes.
  • Add in the garlic, ginger paste, green chillies, coriander stalks and all the spice powders with 1 tsp of water.
  • Mix well and saute for another 2 minutes, then add in the tomatoes. 
  • When the tomatoes are cooked , add in the paneer. 
  • Add coconut milk and water, adjust salt. 
  • Mix it well, cover and cook for 5 minutes. 
  • Garnish with coriander and serve hot with roti and rice.
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Paneer Coconut Curry

This Paneer Coconut Curry is made of coconut milk, it is refreshing, light and delicious.
Course Main Course
Cuisine British, Indian, South Indian
Keyword Gluten-Free, Paneer Coconut Curry, Persimmon Coconut Pudding
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Gayatri Singh

Ingredients

  • 250 g paneer (cottage cheese) half cut and half crushed
  • nos onion sliced
  • 2 cloves garlic finely chopped
  • 1 tsp ginger paste
  • 2 medium tomatoes small diced
  • 1 nos or to taste chilli chopped
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tbsp black pepper powder
  • 1/2 tbsp coriander powder
  • 3/4 cup coconut milk
  • 1/4 cup water
  • Salt to taste
  • a few black peppercorns and cardamom
  • 2 tsp mustard oil
  • coriander for garnishing
  • 1 tbsp coriander stalks finely chopped

Instructions

  • Heat oil in a saucepan, add in the cardamom, black peppercorns and onion. Add a pinch of salt and saute for 2 minutes. Add in the garlic, ginger paste, green chillies, coriander stalks and all the spice powders with 1 tsp of water.
  • Mix well and saute for another 2 minutes, then add in the tomatoes. 
    When the tomatoes are cooked, add in the paneer.
  • Add coconut milk and water, adjust salt. 
  • Mix it well, cover and cook for 5 minutes. 
  • Garnish with coriander and serve hot with roti and rice.
Paneer Coconut Curry

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