Mangalorean paneer curry in a roasted coconut and red chili masala: paneer cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 36 minutes.
Prepare the paneer and chop the onion, tomato and aromatics.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the ground roasted coconut-chili paste.
4
Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the paneer and chop the onion, tomato and aromatics.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the ground roasted coconut-chili paste.
Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
