Coconut Paneer Curry

Coconut Paneer Curry
  • Servings : 2 People
  • Prep Time : 25 minutes
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IngredientsProductProduct Image
1/2 paneer cheese, cubed1 block Raka Paneer Cheese - KSh 515
2 onions, cubed 1 kg Fresh Onions - KSh 140
1 tablespoon ginger paste310 g Shan Ginger Paste - KSh 270
1 tablespoon garlic paste170 g Generic Organic Garlic Paste - KSh 350
1 teaspoon cumin powder 50 g Tropical Heat Cumin Seeds Ground - KSh 89
1 teaspoon garam masala50 g Tropical Heat Garam Masala - KSh 89
1/2 teaspoon cayenne pepper100 g Tropical Heat Cayenne Pepper - Ksh 164
2 tomatoes, cubed1kg Tomatoes – KSh 149
1/2 cup water300 ml Keringet Mineral Water - KSh 30
1 cup coconut milk200 ml Kara UHT Coconut Milk - KSh 145
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Instructions

Step 1: Heat 3 tablespoons of oil, and pan-fry the onions until slightly browned. Add your spices and allow to toast lightly until aromatic.
Step 2: Add your garlic and ginger paste and cook until aromatic and cooked add your tomatoes and water and allow the tomatoes to break down and cook through.
Step 3: Shortly after add your coconut milk and allow to come to the boil, add your paneer and cook on high heat, until slightly softened.
Step 4: Serve Hot with steamed rice or chapati.