Paneer in Coconut Tamarind Curry

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Last Updated on October 30, 2021 by Chef Mireille


This is my version of a South Indian style curry – with the flavors of tamarind, curry leaves and coconut. Hope you enjoy it!

12 ounces Paneer, diced
1/4 cup Tamarind Water
1 tablespoon plus 2 teaspoons ghee, seperated
1 tablespoon Jaggery, grated
1 cup Coconut Milk
1 tablespoon ginger paste, chopped
1 Onion, chopped
2 Tomatoes, chopped
3 Chiles
1 tablespoon coriander seed
1 teaspoon cumin seed
salt, to taste
12 curry leaves, plus more for garnish
1 tablespoon coconut powder (or grated coconut), for garnishTo make tamarind water, place 1 tablespoon tamarind pulp in 1/2 cup boiling water and let rest for 10 minutes. Strain and reserve water.
Sprinkle paneer with a little salt. Heat ghee and brown paneer on all sides. Remove from pan.

Saute onion and ginger paste, until a little browned.

Add tomatoes, tamarind water, jaggery and coconut milk. Bring to a boil. Add paneer, reduce flame and simmer for 10 minutes.

Meanwhile, in a small skillet, roast chiles, cumin and coriander until golden brown.

Cool. Grind. Add to paneer.

Add salt, as desired. Simmer for 5 minutes. Turn off fire.
Heat 1 teaspoon ghee in same skillet and fry curry leaves for a few minutes.



Stir into paneer with cilantro and let rest for 5 minutes.
Garnish with curry leaves and coconut powder. Serve.

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Chef Mireille

Thank you for sharing!

About Chef Mireille

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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