Paneer Nirvana

Nutrition values are AI-estimated based on ingredients.

• 1-2 tablespoons coconut oil
• 60 g (~⅓ cup) crushed shallots
• 2 bird's eye / green chilies, slit
• 200 g paneer, cut into thick slices
• 1/2 teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• Salt to taste
• 1/4 cup water
• 3 garlic cloves, sliced thin
• 10 g (1 tbsp) julienned ginger
• 40 g (~¼ cup) raw mango, thin slices
• 1/2-1 teaspoon freshly crushed black pepper
• A generous handful fresh curry leaves
• 1-1.5 cups full-fat coconut milk
• 1/2 teaspoon sugar or jaggery
• 1 large banana leaf
• Cooked white rice, for serving

1. 1Heat coconut oil in a pan.
2. 2Add crushed shallots and chilies, then sauté for 3-4 minutes until soft, fragrant, and translucent.
3. 3Arrange paneer slices in a single layer in the pan with aromatics, then sprinkle with turmeric powder, red chili powder, and salt.
4. 4Add 1/4 cup water, gently toss or turn the paneer to coat evenly, and cook until it softens and turns golden-orange.
5. 5Wilt the banana leaf over an open flame for 10 seconds until pliable and fragrant, then line a heavy-bottomed pot with it.
6. 6Transfer the cooked paneer and shallot-chili mixture into the banana leaf-lined pot.
7. 7Layer thinly sliced garlic, julienned ginger, thin slices of raw mango, more salt, freshly crushed black pepper, and fresh curry leaves over the paneer.
8. 8Pour 1-1.5 cups full-fat coconut milk over all ingredients and sprinkle with 1/2 teaspoon sugar or jaggery.
9. 9Cover the pot and slow-simmer on a low flame for 10-12 minutes, allowing flavors to meld and the coconut milk to thicken.
10. 10Remove the lid to reveal a rich, creamy curry.
11. 11Serve hot over cooked white rice, spooning the paneer, sauce, raw mango, and curry leaves over the rice.

These instructions are our analysis of the original video. Watch on YouTube →