Coconut Paneer Curry
- 1 leek, sliced
- 1 white onion finely chopped
- 3 spring onions finely sliced
- 2 tsp garlic & ginger paste
- 2 green finger chillies, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp crushed fennel seeds
- 350g paneer, cubed (Indian cheese similar to halloumi)
- 200ml coconut milk
- Dash of salt
- Juice of half a lime
- Sunflower oil
How To Make Coconut Paneer Curry
Using a wok or large skillet, heat the oil and over a medium temperature soften the leek, onion and spring onions for 4-5 minutes. Add the garlic and ginger paste and chillies and fry for a couple of minutes until the pan yields its’ aroma. Tip in the mustard, cumin and fennel seeds and sauté for 3-4 minutes, now add the paneer and cook for 5 minutes. If the mix is sticking add a little water to loosen the pan and add a dash of salt. Pour in the coconut milk and turn down the heat to low, cooking for a further 10 minutes, until the milk has thickened a little and the sauce is hugging the ingredients. Just before serving squeeze in the lime and stir.
Serve with pride and chapattis.
Coconut Paneer Curry
- 1 leek, sliced
- 1 white onion finely chopped
- 3 spring onions finely sliced
- 2 tsp garlic & ginger paste
- 2 green finger chillies, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp crushed fennel seeds
- 350g paneer, cubed (Indian cheese similar to halloumi)
- 200ml coconut milk
- Dash of salt
- Juice of half a lime
- Sunflower oil
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