Paneer, Potato & Coconut Curry

Serves 4-6
Total Time
50 Minutes
4 tbsp coconut oil
3 dried red chillies, chopped
1 tsp mustard seeds
10–12 curry leaves
2 onions, finely chopped
4 tomatoes, finely chopped
2 tsp ground coriander
1 tsp turmeric powder
1 tsp garam masala
250g (9oz) paneer, cubed
7–8 potatoes, peeled and cut into bite-sized chunks
400ml (14 fl oz/1 2/3 cups) coconut milk
3 tbsp desiccated (dried shredded) coconut
1 tsp red chilli powder
100g (3½oz) frozen peas
handful of fresh coriander (cilantro) leaves
Step 1

Heat 2 tablespoons of the coconut oil in a large saucepan. When the oil is nice and hot, add the chillies, mustard seeds and curry leaves and cook for a few minutes.

Step 2

Add the chopped onions and cook for 8–10 minutes until the onions are golden brown. Add the chopped tomatoes, mix well and cook for about 4 minutes. Add the ground coriander, turmeric, garam masala and a little salt to the pan. Mix well and cook for about 5 minutes until the tomatoes and spices are cooked through.

Step 3

While this is cooking, heat the remaining coconut oil in a frying pan (skillet) and cook the paneer for 3–4 minutes until golden brown.

Step 4

Add the potatoes to the pan of tomatoes and stir to coat in the onion and tomato mixture. Pour in the coconut milk, coconut and chilli powder, along with about 120ml (4 fl oz/½ cup) water. Bring to the boil then reduce the heat and simmer, covered, for 25–30 minutes, stirring occasionally, until the potatoes are just tender. Add the peas and the cheese and mix through. Sprinkle with the coriander (cilantro) leaves.

Step 5

Serve with rice and naan bread, with mango chutney and yoghurt on the side.

The Modern Cheesemaker by Morgan McGlynn, White Lion Publishing, £25.00

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