Go Back
+ servings
Print Recipe
4.49 from 45 votes

Paneer Coconut Curry

This Paneer Coconut Curry is made of coconut milk, it is refreshing, light and delicious.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British, Indian, South Indian
Keyword: Gluten-Free, Paneer Coconut Curry, Persimmon Coconut Pudding
Servings: 4
Author: Gayatri Singh


  • 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
  • 1/2 cup green peas
  • 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, green peas and water, adjust salt. 
  • Mix it well, cover and cook for 5 minutes. 
  • Garnish with coriander and serve hot with roti and rice.