Kerala paneer curry with curry leaves and coconut milk: paneer cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 35 minutes.
Prep 16 min Cook 19 min Serves 5 Easy
Ingredients
🧀Paneer250 g, cubed
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🌿Curry Leaves1 sprig
🫙Coconut Milk3/4 cup
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
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 coconut milk.
4
Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala. Stir in the coconut milk in the last few minutes and heat without boiling.
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 coconut milk.
Add the paneer and a splash of water and simmer 5 minutes so it soaks up the masala. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
