Paneer in Creamy Coconut Curry

One night last summer, I came up with this delicious recipe.


Half packet of paneer (about 200 gm)
Half can of coconut milk
1/2 tsp of garlic and ginger paste each
1 medium sized onion finely chopped
1/2 tsp coriander and cumin powder each
1-2 whole cardamom
1 small piece of cinnamon
1/2 teaspoon whole jeera
1/2 tsp turmeric
1/2 tsp red chili powder
1-2 tsp tomato paste
Green chili and salt to taste

Cut paneer into rectangular or any desired shape pieces. Fry the paneer pieces in a frying pan until they are golden. Take them out of the oil and set aside.

Add finely whole jeera to the oil and once they start to crackle add the onion. Fry onion until slightly golden. Add all the powder spices and cardamom and cinnamon. Stir for 15 to 30 seconds and then add the garlic and ginger and tomato paste. Add a little water and cook the spices. Add coconut milk and bring to a boil. Reduce temperature and add the paneer. Cook for about 5 minutes or until the sauce is desired thickness and spices get into the paneer. If required adjust liquid by adding more coconut milk or water. Add green chili and salt according to taste. Serve with white rice or naan.

2 responses to “Paneer in Creamy Coconut Curry

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