Creamy Coconut Tomato Paneer Curry

"1 tablespoon oil 1 onion, finely chopped 2 garlic cloves, minced 1 teaspoon ginger, grated 1 teaspoon cumin seeds 1 teaspoon coriander powder 1 teaspoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (13.5 oz) coconut milk 250g paneer, cubed Salt to taste Fresh cilantro, chopped for garnish Instructions: In a pan, heat the oil over medium heat. Add the cumin seeds and let them splutter. Add the chopped onions, garlic, and ginger. Saute until the onions turn translucent. Stir in the coriander powder, garam masala, turmeric, and red chili powder. Cook for a minute to bloom the spices. Add the diced tomatoes and cook until the tomatoes break down and the mixture thickens. Pour in the coconut milk and bring the curry to a simmer. Gently add the paneer cubes and simmer for 5-7 minutes until the paneer is heated through. Season with salt to taste and garnish with fresh cilantro. Serve the Creamy Coconut Tomato Paneer Curry hot with steamed rice or warm naan."

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2/29/2024

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A rich and flavorful Indian curry made with paneer cubes in a creamy coconut and tomato gravy, infused with aromatic spices like cumin, coriander, and garam masala.

indian curry paneer coconut spicy

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Name: Creamy Coconut Tomato Paneer Curry
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ginger, grated; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder (adjust to taste); 1 can (14 oz) diced tomatoes; 1 can (13.5 oz) coconut milk; 250g paneer, cubed; Salt to taste; Fresh cilantro, chopped for garnish

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