Coconut Paneer Curry

About the Recipe

Enjoy the rich, creamy flavours of Coconut Paneer Curry, a delicious Indian-inspired vegetarian dish made with soft paneer cubes, aromatic spices and smooth AROY-D Coconut Milk. The coconut milk adds a naturally creamy texture and delicate sweetness, perfectly balancing the warmth of traditional Indian spices.

Ingredients

• 400 ml AROY-D Coconut Milk

• 300 g paneer, cut into cubes

• 1 large onion, finely chopped

• 2 medium tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 tbsp cooking oil

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala

• ½ tsp sugar (optional)

• Salt, to taste

• ½ cup water, as needed

• Fresh coriander leaves, for garnish

How to Cook – Step by Step

Step 1 – Prepare the Paneer

Cut the paneer into medium-sized cubes. For extra flavour, lightly pan-fry the cubes in a little oil until golden. Set aside. You can also use paneer directly for a softer texture.

Step 2 – Prepare the Curry Base

Heat oil in a deep frying pan over medium heat. Add cumin seeds and let them crackle. Add the chopped onion and sauté for 4–5 minutes until golden brown.

Step 3 – Add Ginger, Garlic & Tomatoes

Stir in the ginger-garlic paste and cook for 1 minute. Add the tomato puree and cook for 5–6 minutes until thickened and the raw tomato flavour disappears.

Step 4 – Add the Spices

Add turmeric, red chilli powder, coriander powder, cumin powder and salt. Stir well and cook for 1–2 minutes to release the aromas.

Step 5 – Pour in AROY-D Coconut Milk

Reduce the heat and slowly pour in the AROY-D Coconut Milk, stirring gently to combine with the spices. Add a little water if the curry is too thick.

Step 6 – Simmer the Curry

Let the curry simmer gently over low heat for 5–7 minutes. Add sugar if desired to balance the tomato acidity.

Step 7 – Add the Paneer

Add the paneer cubes and gently mix to coat them with the creamy coconut gravy. Simmer for another 4–5 minutes until heated through.

Step 8 – Finish with Garam Masala

Sprinkle garam masala over the curry and stir gently. Turn off the heat and garnish with freshly chopped coriander leaves.

How to Serve

Serve your Creamy Coconut Paneer Curry hot with fluffy basmati rice, fragrant jeera rice, butter naan or soft chapati.

For a complete Indian-style meal, pair it with cucumber raita, fresh onion salad, mango chutney or crispy papad.

For an extra-creamy presentation, drizzle a little warm coconut milk over the curry and garnish with coriander and thinly sliced green chillies.