Paneer Coconut Curry – South Indian Style

Ready in

40 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Show Me The Curry on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  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. 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 .

  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. 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. 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 the pan. Cook for another minute until the added water evaporates and the spices are well incorporated.

  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. the flame to low and mix everything well, allowing the coconut milk to warm up and blend with the masala.

  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 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.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.

  • No Asafoetida (hing)?

    • 1/4 tsp garlic powder + 1/4 tsp onion powder

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)

  • No Tamarind paste?

    • 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
    • Pomegranate molasses (1:1)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Substitute paneer with mixed vegetablesIngredient swap

    Substitute paneer with mixed vegetables for a vegetable coconut curry.

  • For a nonDietary option

    Vegetarian option, replace paneer with chicken, fish, or shrimp. Add them at the same stage as paneer and cook until done before adding coconut milk.

Helpful Tips

Small details that can improve the final result.

  • TipAdding a Little Salt to

    Adding a little salt to the onions helps them cook faster and become translucent.

  • Cooking tipAdding Water to the Dry

    Adding water to the dry spices prevents them from burning and helps deglaze the pan, incorporating all the flavors.

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