Paneer Curry Recipe – Coconut Milk & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Paneer Curry Recipe – Coconut Milk & Tamarind Flavors

Hey everyone! If you’re anything like me, a good paneer curry is a total comfort food. This one is extra special – it’s a South Indian-inspired delight, brimming with coconut milk and a lovely tang from tamarind. I first made this when I was craving something a little different from the usual North Indian curries, and it quickly became a family favorite. It’s surprisingly easy to make, and the flavors are just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This paneer curry isn’t just delicious; it’s also wonderfully aromatic and satisfying. The combination of creamy coconut milk, fragrant spices, and the subtle sourness of tamarind creates a truly unique flavor profile. It’s a relatively quick weeknight meal, but feels special enough for guests. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to create this flavorful paneer curry:

• 12 oz Paneer, cubed
• 1 Tbsp Coconut Oil
• 1 tsp Mustard Seeds
• ¼ tsp Asofoetida (Hing)
• Few Curry Leaves
• 1 medium Onion, chopped
• Salt to taste
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger, minced
• Green Chilies to taste, chopped
• 2 medium Tomatoes, chopped
• 1 tsp Coriander Powder
• ½ tsp Cumin Powder
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• ¼ cup Water
• 14 oz Coconut Milk (1 can)
• 1 tsp Tamarind Paste

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing:

• Coconut Oil: Don’t skimp on the coconut oil! It adds a beautiful aroma and flavor that’s essential to South Indian cooking. About 15ml is perfect.
• Mustard Seeds: These little guys need to pop in hot oil to release their flavor. It’s part of the magic!
• Asofoetida (Hing): This might seem a little unusual, but trust me – it adds a savory depth that’s hard to replicate. It’s a staple in South Indian cuisine and aids digestion too.
• Curry Leaves: Fresh curry leaves are best, if you can find them. They have a unique citrusy aroma.
• Tamarind Paste: This is what gives the curry its lovely tang. You can find it at most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water and extract the paste before using.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the coconut oil in a medium pan over medium heat.
2. Add the mustard seeds and let them pop – you’ll hear them start to crackle! This usually takes about 30 seconds.
3. Mix in the asofoetida and curry leaves. Cook for about 30 seconds, until fragrant.
4. Add the chopped onions and a pinch of salt. Sauté for 2-3 minutes, until they become translucent.
5. Stir in the minced garlic, ginger, and green chilies. Cook for another 2-3 minutes, until fragrant.
6. Add the chopped tomatoes and cook until the mixture thickens and the tomatoes break down – about 5-7 minutes.
7. In a small bowl, mix together the coriander powder, cumin powder, red chili powder, turmeric powder, and water. Add this spice mixture to the pan and cook for 1-2 minutes, stirring constantly.
8. Gently add the paneer cubes and coat them evenly with the masala. Cook for a few minutes, just to heat them through.
9. Reduce the heat to low, pour in the coconut milk, and adjust the salt to your liking.
10. Stir in the tamarind paste and simmer for another 5-10 minutes, until the curry bubbles and the flavors meld together.

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Just heat it through.
• If the curry is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Taste as you go and adjust the spices to your preference.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Add more or less red chili powder, or use different types of chilies, to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is fantastic for special occasions like Onam or Pongal. You can add a few vegetables like beans or carrots to make it even more festive.

Serving Suggestions

Serve this paneer curry hot with fluffy basmati rice, roti, or paratha. A side of raita (yogurt dip) and a simple salad completes the meal perfectly. It’s also delicious with appam, a South Indian pancake!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of paneer works best in this curry?

I prefer using fresh, soft paneer. It holds its shape well and absorbs the flavors beautifully. You can find it at most Indian grocery stores.

2. Can I make this curry ahead of time?

Yes, absolutely! You can make the curry base (without the paneer) a day or two in advance. Store it in the refrigerator and add the paneer just before serving.

3. How can I adjust the tanginess of the curry?

Add more or less tamarind paste to adjust the tanginess. Start with 1 tsp and add more to taste. A squeeze of lemon juice also works in a pinch!

4. What is asofoetida and can I substitute it?

Asofoetida (hing) has a pungent aroma, but it adds a unique savory flavor. If you can’t find it, you can omit it, but it will slightly alter the flavor profile. Some people substitute it with a pinch of garlic powder, but it’s not quite the same.

5. Is it possible to make this curry without coconut milk?

Yes, you can substitute the coconut milk with heavy cream or cashew cream for a similar richness. However, the coconut flavor is a key element of this recipe.

6. What is the best way to serve Paneer Curry?

Honestly? With a big smile and good company! But seriously, it’s amazing with rice, roti, or naan. Don’t forget a side of raita to cool things down if you’ve added a lot of chilies!