The flavor of subtle Indian spices blended with coconut beautifully in this dish. A deliciously creamy, mouth-watering Paneer recipe made with very simple ingredients.
Coconut Paneer/Creamy Coconut Cottage Cheese Curry
- Paneer/Cottage Cheese- 300g (cut into cubes)
- Desiccated coconut- 3 tbsp
- Milk- 2 cups + More
- Fresh cream- 3 tbsp (I used Amul’s)
- Few slit green chilies
- Onion- 1 medium size (thinly sliced)
- Almonds- 14 no.
- Vegetable oil – 2 tbsp
- Kasoori Methi -1/2 tsp
- Kashmiri Mirch Powder- 1/2 tsp
- Sugar- 1 tbsp
In a mixer add desiccated coconut, almonds and kasoori methi , grind until a smooth paste forms. Keep aside. Heat oil in a frying pan (nonstick preferably). Add sliced onions, sauté until light brown in color. Now add the coconut masala, mix and cook for 1-2 minutes on medium flame. Care must be taken not to overcook the mixture or it will taste burnt. Next to add the cream, mix well. Now add the milk slowly and mix well with the masala, some lumps will form, with the help of the spatula slowly mash those lumps and add the rest of the milk. Give this a quick boil on high flame. Lower the flame, add paneer, salt, kashmiri mirch powder, sugar and green chilies. Cook for 8-10 minutes. Consistency of the gravy should be medium thick. If you feel the gravy is too much thick, you can add some more milk at this stage. Remove from the heat and transfer this to a serving bowl.
Serve hot with paratha, roti or puri. If you prefer rice dishes, then serve this with any type of pulao or fried rice.
- If you don’t have Desiccated coconut, then replace this with 4-5 tbsp freshly grated coconut.
- Always use warm milk to cook the paneer.
- If you want to reheat the leftover coconut paneer, don’t add water, add milk.