I had a box of coconut milk in refrigerator for quite sometime now and I needed to cook something with it so I start browsing the web and came across this recipe.  I hate curry leaves and also I did not have all the ingredients in the recipe mentioned so I needed to change it a little bit with the available stuffs from my pantry. So I made a little different paneer version of the recipe and it turned out to be great. I soon hope to make it with prawns as well.


200 gms soft paneer (I usually submerge it for half hour in the salt water to get some flavour inside.)

2 tbs vegetable oil

1 tsp fenugreek seeds

1 tsp whole mustard seeds

2 whole red chilli

2-3 cloves of garlic (mash it with butt of the knife and cut into fine pieces)

1 medium size onion (roughly chopped)

1 inch ginger (cut into small pieces)

1 medium size tomato (roughly chopped into small pieces)

1 tbs cumin powder

1 tbs coriander powder

0.5 tbs of fennel powder

0.5 tbs turmeric

0.5 tbs black pepper powder

1 tbs sugar

Salt to taste

150 ml coconut milk (I used packaged coconut milk)



  1. Heat 2 tbs vegetable oil
  2. add methi (fenugreek seed) and mustard seeds and whole red chilli and chopped garlic in the oil. Saute till the garlics are brown.
  3. Add the chopped onions and saute till they are translucent.
  4. Add the chopped tomato, green chilli and ginger.  Saute till tomatoes are soft and can be mashed with the help of the ladle.
  5. Add fennel powder, coriander powder, cumin powder, pepper powder and turmeric in the pan. Add the salt and the sugar. Add little water in the pan and cook covered for 2-3 minutes.
  6. Add coconut milk (150 ml) and cook for another 5 minutes.
  7. Turn off the heat
  8. Add the paneer cubes.
  9. Paneer in coconut milk is ready to be served with hot parathas or roti.
Paneer in Coconut Milk
Tagged on:     

Leave a Reply

Your email address will not be published. Required fields are marked *