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Paneer in Coconut Milk Curry

Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people



  • 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


  • 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.