Paneer Coconut Curry
- 42 min
- mild
- Serves 4
Paneer coconut curry is paneer in a coconut milk gravy with onion, tomato, curry leaves and green chilli. Mild, serves 4, about 40 minutes. Have with rice.
Good for: Party
Ingredients
Oil2 tbsp
Mustard Seeds1 tsp
Cumin2 grams
Curry leaves4 grams
Green Chilli, Slit10 grams
Onion, Finely Chopped2
Ginger Garlic Paste, Paste16 grams
Tomato, Chopped2
Turmeric Powder½ tsp
Red Chilli Powder1.5 grams
Coriander Powder3 grams
Salt1 tsp
Coconut Milk300 ml
Water, For Adjusting Consistency150 ml
Paneer, Cubes400 grams
Garam Masala Powder½ tsp
Coriander Leaves, Finely Chopped6 grams
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 560kcal | 2240kcal |
| Protein | 22g | 86g |
| Carbohydrate | 16g | 62g |
| Fat | 48g | 190g |
| Fibre | 4g | 16g |
| Sugar | 7.4g | 30g |
Cookd masalas for coconut milk
Method
Wash the tomatoes, green chillies and coriander leaves. Peel and finely chop the onions, then chop the tomatoes and coriander leaves. Slit the green chillies and cut the paneer into cubes.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and cumin, and fry for half a minute until the mustard seeds crackle. Add curry leaves and green chillies, and fry for half a minute until the curry leaves are crisp.
Add the onion and fry on medium flame for 5 to 6 minutes until it turns light golden. Add ginger garlic paste and fry for 2 minutes until the raw smell goes.
Add the tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook on medium flame for 5 to 6 minutes until the tomatoes turn soft and the oil starts to show.
Pour in the coconut milk and water. Mix well and simmer on low flame for 5 minutes until the gravy is hot and slightly thick.
Add the paneer cubes and garam masala powder. Simmer on low flame for 4 to 5 minutes until the paneer is heated through and the gravy coats the paneer.
Add the coriander leaves and mix gently. Cook for 1 minute, then switch off when the curry is bubbling lightly.
Before you start
- How long does Paneer Coconut Curry take?
- 42 minutes from start to finish. That is 15 minutes of preparation and 27 minutes of cooking.
- How many people does Paneer Coconut Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Paneer Coconut Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Paneer Coconut Curry spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Paneer Coconut Curry?
- 400 grams Paneer, 300 ml Coconut Milk, 4 grams Curry leaves, 2 grams Cumin, 10 grams Green Chilli, 16 grams Ginger Garlic Paste, and a few more listed on this page.
- Do I need a pressure cooker for Paneer Coconut Curry?
- No, it is cooked in an open pot.
- How many calories are in Paneer Coconut Curry?
- About 560 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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