South Indian Paneer Coconut Curry: Creamy & Aromatic
35 minutes
885 reads
About South Indian Paneer Coconut Curry: Creamy & Aromatic
Indulge in the rich, comforting flavors of South India with this delightful Paneer Coconut Curry. Tender paneer cubes simmer in a fragrant, creamy coconut-based gravy, infused with warming spices like turmeric and cumin. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion.The subtle sweetness of the coconut perfectly complements the mild paneer, creating a balanced and satisfying curry. Serve it hot with fluffy basmati rice, naan bread, or roti for an authentic South Indian culinary experience. This recipe is easily adaptable to your spice preference – feel free to adjust the amount of chili to your liking. Prepare to be transported to the vibrant kitchens of South India with every delicious bite!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Aromatics & Spices
- 2 tbsp Vegetable Oil
- 4 leaves Curry Leaves
- 2 medium Onion sliced
- 4 clove Garlic
- 1 tsp Turmeric Powder haldi
- 1 tsp Fenugreek Seeds methi dana
- 1 tsp Fennel Seeds saunf
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 3 Chilies dry, red
Other Ingredients
- 1/4 cup Desiccated Coconut
- 1/2 cup Milk
- 1.5 tsp Salt or to taste
- 100 gm Cottage Cheese indian cottage cheese
- 1 tbsp Water for adjusting consistency (optional)
Instructions
Sauté Aromatics
- Heat 2 tablespoons of vegetable oil in a large pan or kadai. Add curry leaves, sliced onions, and garlic. Sauté for 1-2 minutes, or until onions soften and turn lightly golden.
Prepare the Spice Paste
- Add desiccated coconut, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, dry red chilies, and turmeric powder to the pan. Stir well and cook for 1 minute. Remove from heat and let cool slightly.
- Once cool, blend the spice mixture into a smooth paste using a blender or food processor. Add a little water if needed to aid blending.
Simmer the Curry
- Heat 1 tablespoon of oil in a clean pan. Add the prepared spice paste and stir well. Cook for 2-3 minutes, stirring constantly, until fragrant. Gradually add milk, stirring continuously, to create a smooth gravy. Adjust consistency by adding water if needed. Simmer for 4-5 minutes, or until the gravy slightly thickens.
Add Paneer & Serve
- Add the paneer cubes to the gravy. Gently stir to combine and cook for 1-2 minutes, or until the paneer is heated through. Do not overcook. Season with salt to taste.
- Serve hot with steamed rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Paneer Coconut Curry
- For a richer flavor, toast the spices (cumin, coriander, fennel, fenugreek) in a dry pan before blending. This enhances their aroma.
- If you prefer a spicier curry, add more red chilies or a pinch of cayenne pepper.
- For a creamier texture, use full-fat coconut milk instead of desiccated coconut and milk. Adjust liquid amounts as needed.
- Don't overcook the paneer; it will become tough. Add it towards the end and cook just until heated through.
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Recipe Nutrition
Calories: 208kcalCarbohydrates: 7gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 1710mgSugar: 6g
Riddhi Vasavada
Articles: 18
3 Comments
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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.