Name: Paneer Coconut Curry – South Indian Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 People
Cuisine: Indian
Ingredients: 12 oz Paneer; 1 Tbsp Coconut Oil; 1 tsp Mustard Seeds; 1/4 tsp Asafoetida (Hing); few Curry Leaves; 1 medium, chopped Onion; to taste Salt; 1 Tbsp, chopped Garlic; 1 Tbsp, chopped Ginger; to taste, chopped Green Chilies; 2 medium, chopped Tomatoes; 1 tsp Coriander Powder; 1/2 tsp Cumin Powder; 1/2 tsp Red Chili Powder; 1/2 tsp Turmeric Powder; 1/4 cup Water; 14 oz can Coconut Milk; 1 tsp Tamarind Paste

Ready in

35 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Show Me The Curry on YouTube

Recipe Summary

This recipe features soft paneer cubes simmered in a rich, creamy coconut milk gravy, infused with aromatic Indian spices and a hint of tanginess from tamarind. It's a versatile dish that can be enjoyed with various Indian breads or rice.

Adjust servings

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All Ingredients - Main Ingredients

Paneer 12 oz
Coconut Oil 1 Tbsp
Mustard Seeds 1 tsp
Asafoetida (Hing) 1/4 tsp
Curry Leaves few
Onion 1 medium, chopped
Salt to taste
Garlic 1 Tbsp, chopped
Ginger 1 Tbsp, chopped
Green Chilies to taste, chopped
Tomatoes 2 medium, chopped
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Water 1/4 cup
Coconut Milk 14 oz can
Tamarind Paste 1 tsp

Tools You'll Need

Don't have an ingredient? Try these 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)

⚠ Contains Allergens

dairycoconut

Step-by-Step Instructions

Step 1: Sauté Aromatics

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, stirring briefly. Add 1 medium chopped onion and a little salt to help it cook faster. Sauté until the onions become translucent, about .

Step 2: Add Ginger, Garlic, and Chilies

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

Step 3: Cook Tomatoes

Add 2 medium chopped tomatoes to the pan. Cook until the tomatoes soften and all the moisture has evaporated, and the mixture comes together, about .

Step 4: Incorporate 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 prevent the spices from burning and to deglaze the pan. Mix thoroughly and cook for another minute until the water evaporates again and the masala is well combined.

Step 5: Add Paneer and Coconut Milk

Once the moisture has evaporated from the masala, add the 12 oz of cubed paneer. Mix gently to ensure the paneer is evenly coated with the masala. Then, pour in the 14 oz can of coconut milk and stir to combine.

Step 6: Season and Simmer

Taste the curry and add additional salt if needed. Add 1 teaspoon of tamarind paste, which balances the sweetness of the coconut milk and the richness of the paneer. Mix everything well. Reduce the flame to very low and let the curry simmer for about , allowing the flavors to meld and the tamarind to cook through. Serve hot.

Pro Tips

• Add a pinch of salt to onions to help them cook faster.

• Adjust green chilies and red chili powder to your preferred spice level.

• The water added after spices helps deglaze the pan and prevents spices from burning.

Recipe Variations

• Replace paneer with other vegetables like potatoes, cauliflower, or mixed vegetables.

• Substitute paneer with chicken, fish, or shrimp for a non-vegetarian version. Add chicken/fish/shrimp at the same step as paneer and cook until done before adding coconut milk.

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Paneer Coconut Curry – South Indian Style