Paneer Coconut Curry

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.