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!
You can make this Paneer Coconut Curry vegan as well!
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
- 250 g paneer (cottage cheese) half cut and half crushed
- 1 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 adjust to taste
- 1/2 tbsp black pepper powder
- 1/2 tbsp coriander powder
- 3/4 cup coconut milk
- 1/4 cup water
- Salt to taste
- black peppercorns and cardamom 2 each
- 2 tsp mustard oil you can use coconut oil too
- coriander for garnishing
- 1 tbsp coriander stalks finely chopped
- Heat oil in a saucepan, add in the cardamom, black peppercorns and onion. Add a pinch of salt and saute for 5-7 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. Cook for another 3-5 minutes.
- 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.