Paneer Coconut Curry

Nutrition values are AI-estimated based on ingredients.

• 12 ounces paneer
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• A few curry leaves
• 1 medium red onion
• Salt to taste
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• Chopped green chilies to taste
• 2 medium red tomatoes
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/4 cup water
• 1 (14-ounce) can coconut milk
• 1 teaspoon tamarind paste

1. 1Heat 1 tablespoon of coconut oil in a medium pan.
2. 2Add 1 teaspoon of mustard seeds and allow to splutter, then add 1/4 teaspoon asafoetida and a few curry leaves, stirring briefly.
3. 3Add 1 medium finely chopped red onion and a sprinkle of salt, cook until translucent (2-3 minutes).
4. 4Stir in 1 tablespoon each of chopped garlic and ginger, and chopped green chilies to taste; cook for a couple of minutes.
5. 5Add 2 medium finely chopped red tomatoes, cook until softened and mixture thickens.
6. 6Stir in 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon turmeric powder.
7. 7Pour in 1/4 cup of water to deglaze and mix spices; cook until water evaporates.
8. 8Add 12 ounces of cubed paneer, gently mix to coat with masala.
9. 9Reduce heat to low, pour in 1 (14-ounce) can of coconut milk, stir well.
10. 10Add more salt to taste and 1 teaspoon of tamarind paste; mix until incorporated and cooked through.
11. 11Serve the paneer coconut curry.

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