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.
