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.
Video of how to make this at home:
Paneer in Coconut Milk Curry
Cut the paneer into 3x3 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.