Paneer Curry with Coconut Milk

I am passionate about cooking and keep trying creative dishes in my kitchen. With a love for culinary experimentation, I find joy in exploring the diverse flavors and ingredients that each season brings to the table.

For me, experimentation is the heart of my cooking philosophy. I enjoy pushing the boundaries of traditional recipes, trying out unique combinations, and discovering innovative cooking techniques. Whether it is infusing unexpected flavors into a classic dish or exploring international cuisines, I thrive on the thrill of culinary discovery.

Try this: Sindhi Bhugal Chawal (Rice) – A Complete Authentic Recipe

The Magic Ingredients

Now, let us get down to the details. Here is what we will need to prepare the delectable “Paneer Curry with Coconut”
  • 250g paneer (cottage cheese), cut 150 grams into small cubes and rest 100 grams; crush them.
  • 1 small cup of fresh cup coconut milk or cream.
  • 1 medium sized onion, finely sliced.
  • 2 medium tomatoes, small diced.
  • 2 tablespoon of coconut oil.
  • Handful of garlic, finely chopped.
  • Handful of fresh green peas.
  • 1 tsp ginger paste – I prefer home made. 
  • 2 medium sized chilis, chopped (adjust to taste).
  • 1/4 tsp turmeric powder.
  • 1 tsp red chili powder (adjust to taste) – personally I always avoid red chili powder.  Add per your taste.
  • 1/2 tbsp black pepper powder.
  • 1/2 tbsp coriander powder.
  • Water to adjust consistency.
  • Salt to taste.
  • Few  each black peppercorns and cardamom.
  • 1/2 cup green peas.
  • Coriander for garnishing.
  • 1 tbsp finely chopped coriander stalks.

Step by Step Recipe – Paneer Curry with Coconut Milk

Now this is going to be real experiment. Generally, coconut cream/paste is used in southern part of India. However, I would love to give it a fusion with my style of cooking.
  • We will heat the coconut oil in a saucepan and sauté cardamom, black peppercorns, and onion with a pinch of salt for 5-7 minutes.
  • Now, let us add garlic, ginger paste, green chillies, coriander stalks, and all the spice powders with 1 tsp of water. We will saute for another 2 minutes, then add tomatoes. Cook for 3-5 minutes.
  • Now add paneer, coconut milk, green peas, and water. Adjust salt, mix well, cover, and cook for 5 minutes.
  • Garnish with coriander and serve hot with roti and rice.
  • If you love smoking flavor, take a piece of coal. Burn it to flames and pour some ghee over it in a steel bowl. Keep it in the pan over the curry and leave it covered for few minutes. You will find that awesome smoke aroma.

Try this: Sindhi Sai Bhaji

Add-ons and Customizations

For the paneer coconut curry, feel free to personalize the dish according to your taste preferences. We can consider roasting additional veggies such as carrots, parsnips, or celery alongside the paneer. If you enjoy experimenting with spices, add a pinch of your favorites like cumin, cinnamon, nutmeg, or even a touch of cayenne for a bit of heat.

To elevate the richness, adding 2 or 3 tablespoons of unsalted butter while the curry is still simmering. The butter will impart a delightful depth of flavor and a silky texture to the dish.

Nutritional Value

Paneer Coconut Curry is a delicious and nutritious Indian dish that combines the rich flavors of paneer (Indian cottage cheese) with the creamy goodness of coconut. This curry not only satisfies the taste buds but also provides a range of nutritional benefits.

  • Protein:
    • Paneer is a great source of high-quality protein. It is especially beneficial for vegetarians and those looking to increase their protein intake. Protein is essential for muscle repair, immune function, and overall body maintenance.
  • Calcium:
    • Paneer is rich in calcium, a mineral vital for maintaining strong and healthy bones and teeth. Adequate calcium intake also plays a role in muscle function, blood clotting, and nerve transmission.
  • Healthy Fats:
    • Coconut, a key ingredient in this curry, contributes healthy fats to the dish. Coconut contains medium-chain triglycerides (MCTs), which are easily digestible and may provide a quick source of energy. These fats also support heart health.
  • Vitamins:
    • Paneer is a good source of various vitamins, including B-complex vitamins like B12, which is important for nerve function and the production of red blood cells. Coconut adds vitamins such as C and E, offering antioxidant properties that help protect cells from damage.
  • Minerals:
    • Paneer contains essential minerals like phosphorus and magnesium. Phosphorus is crucial for bone health, and magnesium is involved in various biochemical processes, including muscle and nerve function.
  • Fiber:
    • While not as high in fiber as some other vegetarian dishes, Paneer Coconut Curry may still contribute some dietary fiber, promoting digestive health and providing a feeling of fullness.
  • Antioxidants:
    • Coconut and the spices used in the curry may contain antioxidants, which help neutralize harmful free radicals in the body. Antioxidants play a role in reducing inflammation and protecting cells from damage.
  • Low Carbohydrates:
    • Paneer is low in carbohydrates, making it a suitable option for those following low-carb or ketogenic diets.

Storage Possibilities

This dish tastes best immediately after preperation. However, if you feel that you want to store it, make sure it is stored in a refrigerator. However, I am sure that taste is awesome only when it is served as soon as it is cooked.

Pairing and Serving Ideas

Since this is a main course dish, it pairs best with rice, roti or naan. For a healthier option, consider pairing the Paneer Coconut Recipe with quinoa, adding a nutty undertone and providing a protein boost.

Salad and mint raita also make a great pair with this dish. The coolness of cucumber mint raita can balance the heat of the curry, offering a refreshing contrast to the warm and spicy flavors.

Also, don’t forget tangy and flavorful chutney, such as tamarind or mint, can add an extra layer of taste, enhancing the overall dining experience.

Recipe FAQs

Can I use store-bought paneer for this curry?

Yes, you can use store-bought paneer. However, if you have the time, homemade paneer can also be used for a fresher taste and texture. Homemade is always the heathiest and best option.

Is Paneer Coconut Curry spicy?

The spice level can be adjusted according to personal preference. Typically, the dish has a mild to moderate level of spiciness, but you can make it milder or spicier by adjusting the amount of chili or using mild spices.

Can I freeze Paneer Coconut Curry?

I would say no. While the paneer may change texture slightly upon freezing, the curry itself can be frozen. Allow it to cool completely before transferring it to an airtight container. Thaw and reheat gently when ready to eat.

Can I adjust the coconut flavor in the curry?

Yes, you can adjust the coconut flavor by using more or less coconut milk according to your preference. Additionally, you can experiment with coconut cream for a richer taste.

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