Coconut Paneer Curry
Enjoy the rich flavours of my favourite vegetarian paneer curry in coconut sauce, perfect with steaming rice. Swap paneer with potatoes if needed – a tasty dish to share with family and friends. Give it a try!
Serves 4.
Ingredients
oil of choice
3 garlic cloves, finely chopped
1″ fresh ginger, finely chopped
3 brown onions, roughly chopped
3 tomatoes, roughly chopped
1 tsp cumin seeds
4 green cardamom pods
cinnamon stick
1 tbsp tomato purée
¾ tsp salt
½ tsp chilli powder
1 tsp sugar
1 tbsp ground coriander
400ml coconut milk
450g paneer, cubed
1 tsp garam masala
handful fresh coriander, roughly chopped
Method
– Add 2 tbsp oil to a hot pan. Add the garlic cloves and cook for 1 minute.
– Add the ginger and cook for 1 minute.
– Add the onions and cook for 5 minutes.
– Add the tomatoes and cook for 5 minutes. Take it off the heat and transfer to the a blender along with 2 tbsp water. Blitz to a purée.
– In the same pan, add 1 tbsp oil. Add the cumin seeds, cardamom, and cinnamon. Let them sizzle for 30 seconds.
– Add the purée along with the tomato purée. Mix well, cover, and cook on low heat for 10-15 minutes.
– Add the salt, chilli powder, sugar, ground coriander, and coconut milk Mix well.
– Add the paneer, stir through, cover, and cook on low heat for 10 minutes.
– Finish with the garam masala and fresh coriander. It’s time to serve!