Paneer (Cottage Cheese) With Onion And Coconut Curry(Gravy)
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About Paneer (Cottage Cheese) With Onion And Coconut Curry(Gravy)
Experience the comforting flavors of South India with this Paneer (Cottage Cheese) With Onion And Coconut Curry. Tender cubes of paneer absorb a fragrant blend of spices, while sautéed onions and creamy coconut come together to create a luscious, aromatic gravy that's both rich and satisfying.
Perfect for lunch or dinner, this curry balances the mildness of paneer with the warmth of turmeric, garlic, and a medley of traditional South Indian masalas. Serve it with steamed rice or fluffy rotis for a wholesome, soul-soothing meal that will transport your taste buds straight to the heart of southern India.
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Recipe Time & More
Ingredients
- 2 tbsp Oil
- 4 leaves Curry Leaves
- onion (sliced - 2 medium)
- 4 cloves Garlic
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Fenugreek Leaves (Methi Dana)
- 1 tsp Fennel Seeds (Saunf)
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 3 Red Chillies (dry)
- 1/4 cup Desiccated Coconut
- 1/2 cup Milk
- 1.5 tsp Salt (or as per taste)
- 100 gm Cottage Cheese (Paneer, or paneer paneer)
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Instructions
- Heat 2 Tablespoons oil in kadai, add curry leaves, onions, garlic and saute for 1 minute or onion become light brown.
- Add desiccated coconut, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, dry red chilies, turmeric powder, salt mix well. Cook for 1 minute. Let it cool down. Blend this mixture and make smooth paste.
- Heat 1 tablespoon oil in kadai, add paste, mix well. Add milk to adjust consistency of gravy and cook for 4 to 5 minutes or till curry become semi thick. Add paneer pieces, cook for 1 minute. Serve hot with roti.
Recipe Notes
Additional Tips
- For a deeper flavor, lightly toast the fennel and fenugreek seeds in a dry pan until aromatic before grinding or adding to the gravy—this enhances their natural oils and brings out a subtle sweetness and nuttiness.
- If you prefer a smokier taste and richer texture, pan-fry the paneer cubes until golden on all sides before adding them to the curry, but soak them briefly in warm water afterward to keep them tender.
- To intensify the coconut flavor, use freshly grated coconut if available, and finish the curry with a tempering of curry leaves, mustard seeds, and a dash of coconut oil drizzled over the top just before serving.
- Leftover curry thickens as it cools; when reheating, add a splash of warm water or coconut milk to restore the desired gravy consistency without diluting flavors.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 208kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 1710mg | Sugar: 6g
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Riddhi Vasavada
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I’m excited to make this at home!
This looks so good! Appreciate the share.
What a delicious recipe! Thanks for posting.