If you are getting bored or tired of the standard Butter Paneer or Paneer Makhani, you are going to love this twist on the classic favorite. With creamy coconut milk and a bit of fruity tang from tamarind, this paneer coconut curry recipe will win hearts! Enjoy it with rice, naan, chapati or your favorite Indian bread.
Prep Time: 20 minutes
Cook Time: 30 minutes
Paneer – 12 oz, cubed
Coconut Oil – 1 Tbsp
Mustard Seeds – 1 tsp
Asofoetida – 1/4 tsp
Curry Leaves – few
Onion – 1 medium, chopped fine
Salt – to taste
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Green Chilies – to taste, chopped fine
Tomatoes – 2 medium, chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Turmeric Powder – 1/2 tsp
Water – 1/4 cup
Coconut Milk – 14 oz can
Tamarind Paste – 1 tsp or to taste for tanginess
1. In a medium pan, heat Coconut Oil.
2. Add Mustard Seeds and allow them to pop.
3. Add Asofoetida, Curry Leaves and mix.
4. Add Onions and a bit of salt, mix and cook for 2-3 minutes until onions are translucent.
5. Add Garlic, Ginger & Green Chilies. Mix and cook for another 2-3 minutes.
6. Add Tomatoes, mix and cook until the mixture mashes down and clumps together.
7. Add Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric and water. Mix well and cook 1-2 minutes.
8. Add Paneer, mix well to completely coat the mixture and cook unitl the paneer is heated through.
9. Reduce heat to low and add Coconut Milk and additional salt to taste.
10. Add Tamarind Paste and cook for a few minutes until the curry is hot and bubbling.