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. Mix well.

2. 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.

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

4. 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.

5. 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.

6. 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.

7. 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.