Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   In a medium pan, add 1 tablespoon of coconut oil and allow it to heat up. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 1/4 teaspoon of asafoetida (hing) and a few curry leaves. Give it a quick mix.

2. 2.Sauté Onions

   Add 1 medium chopped onion to the pan. Sprinkle a little salt to help the onions cook faster. Mix well and cook the onions until they become translucent, which should take about 2-3 minutes.

3. 3.Add Aromatics

   Once the onions are translucent, add 1 tablespoon of chopped garlic, 1 tablespoon of chopped ginger, and chopped green chilies to taste. Stir and continue cooking for a couple of minutes until fragrant.

4. 4.Cook Tomatoes

   Add 2 medium chopped tomatoes to the pan. Cook the tomatoes until they soften and the mixture comes together, forming a cohesive masala. Most of the moisture should evaporate.

5. 5.Incorporate Dry Spices

   Add 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of red chili powder (or to taste), and 1/2 teaspoon of turmeric powder. Pour in about 1/4 cup of water to help mix the spices and deglaze the pan. Cook for another minute until the added water evaporates and the spices are well incorporated.

6. 6.Add Paneer and Coconut Milk

   Add the 12 ounces of cubed paneer to the masala. Mix gently to ensure the paneer is evenly coated with the spices. Once the paneer is warmed up and coated, pour in a 14-ounce can of coconut milk. Reduce the flame to low and mix everything well, allowing the coconut milk to warm up and blend with the masala.

7. 7.Season and Simmer

   Perform a taste test and add salt as needed. Stir in 1 teaspoon of tamarind paste. Mix thoroughly and allow the curry to simmer on very low heat for a few minutes until the tamarind cooks through and the flavors meld. Once cooked, the Paneer Coconut Curry is ready to serve.