Kerala-Inspired Coconut Paneer

This is one of my favorite paneer curries - creamy coconut with lots of curry leaves and a hint of fennel. It comes together in about 30 minutes.

Ingredients

Servings: 3 (or 4 as part of a larger spread)

For the Curry Leaf-Coconut Paste:

  • 1/2 medium onion, roughly chopped
  • 1 medium tomato, roughly chopped
  • 15-20 fresh curry leaves
  • 1/2 cup grated coconut (fresh or frozen)
  • 2-3 tablespoons water (for grinding)

For the Main Gravy:

  • 200g paneer, cubed
  • 1/2 medium onion, finely chopped
  • 1 medium tomato, chopped
  • 10 fresh curry leaves
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons + 1 teaspoon oil or ghee, divided
  • Salt, to taste
  • 1 cup water (adjust for consistency)
  • 2-3 tablespoons cream or yogurt (optional; add off-heat)
  • Fresh coriander, for garnish

Instructions

  1. Make the curry leaf-coconut paste: Heat 1 teaspoon oil in a pan over medium heat. Add the roughly chopped onion, tomato, and 15-20 curry leaves. Sauté for 5-7 minutes until softened and lightly caramelized. Turn off the heat and let it cool for 5 minutes. Transfer to a blender with grated coconut and 2-3 tablespoons water. Grind to a smooth paste and set aside.

  2. Toast the fennel seeds: Wipe the pan clean if needed. Heat the remaining 2 tablespoons oil/ghee over medium heat. Add the fennel seeds and let them crackle for a few seconds.

  3. Cook the aromatics: Add the finely chopped onion and 10 curry leaves. Sauté for 3-4 minutes until the onions turn translucent and light golden. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

  4. Add tomatoes: Add the chopped tomato and cook for 3-4 minutes until soft and mushy.

  5. Cook the paste and spices: Add the curry leaf-coconut paste. Mix well and cook for 3-5 minutes, stirring often, until the mixture smells nutty and the oil starts to separate at the edges. Add turmeric, red chili powder, and coriander powder. Cook for 1-2 minutes until the raw spice smell mellows. Season with salt to taste.

  6. Simmer the curry: Pour in 1 cup water and bring to a gentle simmer. Adjust water for your preferred consistency.

  7. Add paneer: Add paneer cubes and simmer for 1-2 minutes only (overcooking can make paneer rubbery). Turn off the heat.

  8. Finish and serve: If using cream or yogurt, whisk it slightly and stir it in off the heat (avoid adding while the curry is boiling). Sprinkle garam masala on top. Garnish with fresh coriander.

Serving Suggestions

  • Serve hot with roti, naan, or paratha
  • Pairs well with steamed basmati rice
  • Also works as a side with dosa or appam
  • Garnish with extra fresh curry leaves for presentation

Notes

  • For the softest paneer, soak the cubes in warm salted water for 10 minutes before adding them to the curry
  • Adjust consistency by adding more water for a thinner gravy or simmering longer for a thicker curry
  • Fresh or frozen grated coconut works best. If using desiccated coconut, soak it in warm water for 10 minutes before grinding
  • For extra richness, use ghee instead of oil