Paneer Coconut Curry – South Indian Style

Step 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. Mix well.

Step 2: Sauté Onions

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

Step 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. Mix everything together and continue cooking for a couple of minutes.

Step 4: Cook Tomatoes

Add 2 medium chopped tomatoes to the pan. Cook the mixture until the tomatoes soften and all the ingredients come together, forming a cohesive masala. Continue cooking until most of the moisture from the tomatoes has evaporated.

Step 5: Add Dry Spices and Water

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. Stir well and cook for another minute until the added water evaporates.

Step 6: Incorporate Paneer and Coconut Milk

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

Step 7: Season and Simmer

Perform a taste test and add salt as needed. Stir in 1 teaspoon of tamarind paste. Continue to mix and cook on a very low flame until the tamarind paste is fully incorporated and the curry has simmered through. Once cooked, the paneer coconut curry is ready to be served.

• Add a little salt to onions to help them cook faster.

• Use water to deglaze the pan and prevent spices from burning.

• Tamarind paste balances the sweetness of coconut milk and blandness of paneer.

• Substitute paneer with vegetables like potatoes, carrots, or peas.

• Add chicken pieces instead of paneer for a non-vegetarian option.

• Use fish or shrimp for a seafood curry variation.