Paneer in Coconut Milk Curry
Paneer in Coconut Milk Curry
Ingredients
Ingredients
- 400 g paneer Indian Cottage Cheese
- 250 ml coconut milk
- 1 medium onion finely chopped
- 1 tbsp ginger garlic paste
- 70 g tomato puree
- 2 green chilli rawit, chopped
- 2 tbsp sunflower oil
- 1/2 Tsp cumin seeds
- 1.5 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 8 g Coriander chopped
Instructions
- Cut the paneer into 4x4 cm cubes and keep them aside.
- Heat a large, wide-based pan (preferably non-stick) with oil over a medium-high heat. Once hot, add cumin seeds and let them splutter for few seconds before adding the diced onion and a pinch of salt.
- Cook for 7 min or until the onion has turned golden brown. At this stage, add the ginger garlic paste and cook for 2-3 minutes to remove the raw smell. Add the tomato puree and mix well.
- Add salt and the ground spices - turmeric powder, red chilli powder, coriander powder, garam masala. Let them cook on low heat for 5 minutes.
- Now add 100 ml water and coconut milk and mix well. Put a lid on the pan and let this simmer for 10 mins.
- Add the paneer cubes and garam masala. Be gentle while mixing everything. Let this cook for 5 more mins.
- Finish this with fresh coriander leaves. Serve this warm with rice or paratha.
Tracey rea
Made the peneer in coconut curry
Was Divine everyone loved it and said it was one of the best they had tasted
So Thankyou