Malabari Coconut Paneer

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Malabari Coconut Paneer CurryI have switched from cable to streaming services. I am loving ROKU and wondering why I didn’t do this sooner. First of all, without cable my monthly bills are being reduced about $100. Secondly, I am not one of those people who follow current shows habitually and most of the time I switch through the dozens of channels and end up watching CNN because I can’t find anything I want to watch.

With streaming services like ROKU, you pick what to watch when YOU want to watch it. The free apps may not always have the most current shows but the variety is HUGE. If you want current stuff, just pay for hulu. It’s still way cheaper than cable. So why this whole intro about streaming. Well now that I have it, the best thing is the variety of cooking shows that are available on ROKU. Dozens upon dozens of shows that have me watching so much of cooking television is just feeding me so many ideas for the blog. Cooking shows are now the soundtrack of my home.

Sruthi’s Kitchen is one of these shows full of delicious Indian recipes as well as baked goods. I came home with a package of paneer and wanted to try a new recipe. I immediately went to her channel and looked for a new paneer to try and saw this coconutty paneer recipe I knew I had to try. Here’s my version of this creamy paneer version.

Malabari Coconut Paneer Curry

Prep Time: 10 minutes:
Cook Time: 20 minutes
Yield: Serves 4

Coconut Paste Ingredients:

  • 1/2 cup grated coconut
  • 1″ piece of ginger
  • 4 green chiles, split
  • 15 cashews

Ingredients:

  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed
  • 1 chopped onion
  • 2 teaspoons garlic paste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 7 oz. paneer, cut into small dice
  • 1 teaspoon dried fenugreek (kasuri methi)
  • 1/4 teaspoon garam masala
  • 1/4 cup heave cream
  • salt, to taste

Make coconut paste by combining coconut, ginger, chile, cashews and 2 tablespoons of water in a food processor. Grind to a paste.

Heat oil. Add cumin seed. When they start to change color, add onion. Saute until they start to change color.

Add garlic paste, coriander and pepper. Saute for 2 minutes, stirring constantly.

Add coconut paste and white pepper. Saute for 4-5 minutes, until paste is thickened. Add 1-2 tablespoons of water as it sticks to the pan.

Add 1 1/3 cup water. Bring to the boil. Add paneer, fenugreek and garam masala. Simmer on medium heat for 5 minutes.

curry -edit

Add cream and salt. Stir to combine. Simmer for 3 more minutes.

I completed this meal with paratha, okra dal and sliced cucumbers.

Malabari Paneer -edit

This curry may not look like much with its muted color, but it is super flavorful with a pleasantly spicy kick.

Paneer Curry -edit

Linking tCCC Logohis to Valli’s ‘Cooking from Cookbook Challenge

 

 

Malabari Coconut Paneer Curry
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Malabari Coconut Paneer

Prep Time10 mins
Cook Time20 mins

Ingredients

  • Coconut Paste Ingredients:
  • 1/2 cup grated coconut
  • 1 " piece of ginger
  • 4 green chiles split
  • 15 cashews
  • Curry Ingredients:
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1 chopped onion
  • 2 teaspoons garlic paste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 7 oz. paneer cut into small dice
  • 1 teaspoon dried fenugreek kasuri methi
  • 1/4 teaspoon garam masala
  • 1/4 cup heave cream
  • salt to taste

Instructions

  • Make coconut paste by combining coconut, ginger, chile, cashews and 2 tablespoons of water in a food processor. Grind to a paste.
  • Heat oil. Add cumin seed. When they start to change color, add onion. Saute until they start to change color.
  • Add garlic paste, coriander and pepper. Saute for 2 minutes, stirring constantly.
  • Add coconut paste and white pepper. Saute for 4-5 minutes, until paste is thickened. Add 1-2 tablespoons of water as it sticks to the pan.
  • Add 1 1/3 cup water. Bring to the boil. Add paneer, fenugreek and garam masala. Simmer on medium heat for 5 minutes.
  • Add cream and salt. Stir to combine. Simmer for 3 more minutes.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Siri

    hi Mireille,

    I made tons of paneer recipes before but never with coconut. Bookmarked to try this soon as a rice side dish. 🙂

    Siri

  2. Srivalli

    Wow that’s surely a delicious way to make Paneer..and nice reading about your TV plans..:)..I hardly watch TV as I never get a chance..my kids are currently watching Masterchef, so that’s something I can if I want…otherwise zero chance..lol

  3. Pavani

    We haven’t tried streaming on Roku yet. My husband bought the device but we haven’t had a chance to explore. Will have to check out the cooking shows ?
    That is a yummy looking paneer dish.

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