Delicious Coconut Paneer CurryVeg

1

Heat sunflower oil in a pan over medium heat.

2

Add the chopped garlic and ginger, sautéing for about a minute each until fragrant.

3

Add the chopped onions and cook for approximately 5 minutes until they begin to soften and change color.

4

Stir in the chopped tomatoes and cook for another 5 minutes until they become soft.

5

Remove the mixture from the heat and allow it to cool slightly, then blend it into a smooth paste. Add a splash of water if needed to help the consistency.

1

Return the pan to the stove and add a fresh tablespoon of sunflower oil.

2

Once the oil is hot, temper the cumin seeds, green cardamom pods, and cinnamon stick for about a minute. 8. Pour the blended tomato-onion paste into the pan and stir well.

3

Stir in the tomato purée to enhance the color and flavor intensity. Cover the pan and let it simmer on low heat for 10 to 15 minutes.

1

Add the salt, chili powder, sugar, and ground coriander powder. Mix thoroughly.

2

Pour in the coconut milk, stir to combine, and then gently add the paneer pieces.

3

Cover and cook on low heat for another 10 minutes to allow the flavors to meld and the paneer to heat through.

4

Finish by stirring in the garam masala and a generous handful of freshly chopped coriander.

5

Serve warm with steaming hot rice.