I love Paneer in any form, size, shape and type. Well what’s not to love in it is a bigger question. Anyways I had some paneer lying in my fridge and coconut milk and thought of combining the two and the end result was this amazing creamy dish with bunch of flavours. That’s how Paneer in Coconut Milk Curry was born.
I paired it with cashew rice. For that I simply sauted some cashews in a pan with 1 tbsp ghee and salt. Then added washed Basmati Rice and allowed it to boil till the rice was cooked. This curry can be accompanied with rotis/naan or even parathas.
If you fancy an easy Indian curry for a weeknight meal do give this a try and don’t forget to let me know how you found it.
Paneer in Coconut Milk Curry
In a pan add 2 cups of water. Cut the paneer into bite-size cubes, cover in boiled water and set aside
Meanwhile, peel and dice the onion. 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 5 min or until the onion has softened slightly, then reduce the heat to medium and cook for a further 2-4 min.
Add the ginger garlic paste and cook for 2-3 minutes to remove the raw smell.
Add the ground spices - turmeric powder, red chilli powder, coriander powder, garam masala. Let them cook on low heat for 4 minutes.
Add the paneer cubes and coat the paneer cubes with the spices. Now add the coconut milk and bring everything to a boil.
Let it simmer for 5 minutes. Check for seasoning and add required salt. If you think that the curry is too thick, you can add 1/2 cup of water too.
Serve it hot after garnishing it with coriander leaves. I had mine with cashew rice.