Description
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Paneer Lemongrass Coconut Curry
Paneer Lemongrass Coconut Curry is a delightful fusion of Indian and Southeast Asian flavors. This dish combines the richness of pan-fried paneer with a smooth, aromatic curry made from lemongrass and creamy coconut milk. Perfect for a cozy dinner, this gluten-free dish pairs wonderfully with jasmine or brown rice and can easily be adapted for vegans by substituting paneer with tofu.
Paste:
2 lemongrass stalks, chopped
½ cup cilantro
1.5-inch ginger, chopped
4 garlic cloves
1 green chili
2 tbsp oil
2 tbsp plain yogurt
¼ tsp salt
Curry:
200g paneer
3 tbsp oil
2 dried red chilies
7-8 curry leaves
1 medium onion
1 green chili
1 cup water
½ tsp cumin powder
½ tsp coriander powder
1½ cups coconut milk
1 lime (juice)
1-2 tbsp cilantro
Directions:
1. Blend paste ingredients until smooth. Marinate paneer cubes with 1 tbsp of the paste for 20 minutes.
2. Pan-fry paneer until golden.
3. Sauté chilies, curry leaves, ginger, and garlic. Add onion and remaining paste.
4. Add water, spices, and coconut milk. Simmer for 5 minutes.
5. Stir in paneer and lime juice. Garnish with cilantro.
Prep Time: 10 min
Kcal: 407 per serving
