Malabar Paneer: Creamy Coconut Curry with Pan-Fried Paneer
30 minutes
1100 reads
About Malabar Paneer: Creamy Coconut Curry with Pan-Fried Paneer
Transport your taste buds to Kerala with this fragrant Malabar Paneer. Imagine succulent pan-fried paneer bathed in a creamy coconut milk curry, bursting with the warmth of ginger, curry leaves, and mustard seeds.This simple yet deeply satisfying vegetarian dish is a celebration of South Indian flavors. It's perfect for a comforting lunch or a delightful dinner.Serve with fluffy rice or warm chapati for a truly authentic culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Paneer
- 250 gm Cottage Cheese cut into cubes
- 2 Tbsp Oil for frying
For the Malabar Sauce
- 1 Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 2 Chillies green, roughly chopped
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Salt or to taste
- 2 cup Coconut Milk
- 1 Tbsp Oil for the sauce
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/4 tsp Garam Masala
Instructions
- Heat 2 tablespoons of oil in a nonstick pan over medium heat. Add the paneer cubes and shallow fry until lightly golden brown on all sides. This helps to create a pleasing texture and prevents the paneer from breaking down in the sauce.
- In a separate wok or large pan, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and allow them to splutter. This releases their characteristic nutty flavor. Add the curry leaves and sauté briefly until fragrant.
- Add the chopped onion and sauté over medium-high heat for 2-3 minutes until softened and translucent.
- Add the ginger-garlic paste and sauté for another minute or two until fragrant, stirring constantly to prevent burning.
- Add the turmeric powder, green chilies, and salt. Sauté for 30 seconds, stirring constantly, until the spices are fragrant.
- Gently add the pan-fried paneer cubes to the sauce. Stir carefully to coat the paneer evenly.
- Pour in the coconut milk and garam masala. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld.
- Serve the Malabar Paneer hot with rice or chapati.
Recipe Notes
Good To Know
- For an extra crunchy texture, lightly dust the paneer cubes with rice flour or cornflour before pan-frying.
- If you prefer a smokier flavor, finish the dish by briefly tempering some curry leaves and dried red chilies in coconut oil and pouring this aromatic tadka over the prepared Malabar Paneer just before serving.
- To make the dish vegan, substitute paneer with firm tofu and ensure you use coconut or other plant-based yogurt if the recipe calls for any dairy yogurt in the marinade or gravy.
- You can also add some fresh cream to this recipe.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies to the sauce. For a milder dish, remove the seeds from the chilies before adding them.
- Enhance the coconut flavor by using a combination of coconut milk and coconut cream in the sauce.
- Serve Malabar Paneer with fragrant basmati rice or naan bread to soak up the delicious sauce.
Storage Instructions
- Malabar Paneer tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to two days and gently reheat over low heat to preserve the creamy texture of the sauce.
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Recipe Nutrition
Calories: 421kcalCarbohydrates: 18gProtein: 22gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1710mgSugar: 18g
Saba Shaikh
Articles: 176
3 Comments
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Looks so appetizing! Thank you for posting.
This is amazing! Excited to make it.
Absolutely scrumptious! Thanks for the recipe.