Sunday, 9 February 2014

Creamy Coconut, Paneer and Tomato Curry

Remember way back when, on that wonderful day when I shared with you a recipe for making your own paneer? Those were the days weren't they? Well, finally, you have a reason to actually make aforementioned paneer. This is my tried and true and forever loved paneer curry recipe. It's a cinch to make, the trick is to have all your ingredients prepped and ready to go, if you've done that then I guarantee you will have a spare hand to hold that hard-earned glass of wine you've been pining for.

This recipe is my little piece of Indian comfort food. It freezes well so is fantastic to pull out of the freezer on those nights when you just really can't be bothered. I tend to serve it on top of some fluffy basmati rice with a side of some home made naan. An ice cold mango lassi washes it all down superbly.

I know it's not the most photogenic meal you've ever seen, but give it the benefit of the doubt. What it lacks in looks it makes up for in flavour.

Creamy Coconut, Paneer and Tomato Curry

Recipe by A Rhubarb Rhapsody
Prep time: 10 minutes
Cook time: 30 minutes
Yield: Serves 4-6

  • 1 batch home-made paneer (or 300-400g store bought paneer)
  • 1 large onion, finely diced
  • 2 medium carrots, diced
  • 1/2 cup frozen peas
  • 1 Tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • 2 Tablespoons ground coriander
  • 1 Tablespoon ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon chilli powder (add more if you like it spicy)
  • 2 Tablespoons tomato paste
  • 2 Tablespoons tomato ketchup/sauce
  • 1 cup milk (or whey)
  • 1 cup coconut cream
  • 1/2 cup whipping cream (heavy cream)
  • ghee or oil 
  • salt to taste
Cooking Directions
  1. Heat a small amount of ghee or oil in a skillet/frying pan, in two batches, fry the paneer/tofu cubes until light golden brown. Place paneer on a paper towel covered plate and set aside to drain. 
  2. In the same frying pan, add 2 more tbsp ghee or oil and fry the onion and carrots until the onion becomes translucent.
  3. Add the ginger and garlic and fry for a minute
  4. Next, add the ground coriander, cumin, garam masala, chilli powder and some salt. Fry for 30 seconds.
  5. To this, add the tomato paste, tomato sauce and kasuri methi. Mix well and add the milk and peas.
  6. Turn heat down to a gentle simmer and cook covered for 5 mins.
  7. Add the fried paneer, the cream and coconut cream. Mix well, put lid back on and simmer for a further 3-4 mins. Serve and enjoy!


  1. I have only recently discovered Indian food, and I LOVE it! I really want to try to make some, and this looks like the perfect recipe to start with! It looks delicious!

    1. It took me a long time to get into Indian food too. I tried it once as a kid and all I remember is 'SPICY!' I wasn't willing to try it again until I was about 17, loved it ever since. My husband's family lived in India for many years so there's always some beautiful indian food on the table at family gatherings, maybe that's the real reason I married him!

      I hope you give this recipe a go, let me know what you think if you do!

  2. Paneer is such a great alternative protein - this curry looks gorgeous.

    1. Thanks Sarah! Absolutely right :) High in calcium and vitamin D too. Also, it's yummy. ;) It's a shame it's not more common (at least it isn't around here).

  3. This looks so rich, creamy and delicious. I want some!

    1. I assure you Maureen it certainly is all of those things! There's some token veggies in there, you know, to make it healthy. ;)

  4. I'd make this in a huge batch and then freeze it for a healthy but delicious meal whenever you need it :)

    1. Pretty much all of the main meals I make are freezable. I start defrosting them the night before for lunch the next day. No rushing around in the morning! I'm really not a morning person so the less fumbling around in the kitchen the better. ;)