Spicy Paneer Coconut Pepper Curry Recipes

PANEER LEMONGRASS COCONUT CURRY

Steps:

• To a blender, add the ingredients for the marinade- lemongrass, cilantro, ginger, garlic, green chili, 2 tablespoons oil, 2 tablespoons yogurt and 1/4 teaspoon salt. Blend to a smooth paste.
• Add paneer cubes to a bowl, now take 1 tablespoon from the prepared marinade and add it to the bowl with paneer. Mix well until all paneer cubes are coated with the marinade. Set the paneer aside for 20 minutes.
• After 20 minutes are up, heat 1 tablespoon oil in a skillet on medium heat. Pan fry paneer pieces (in a single layer) until golden brown from both sides, around 3 to 4 mins on each side.Remove fried paneer on a plate and set aside.
• Heat remaining 2 tablespoons oil on medium heat in another skillet (or you can use the same skillet in which you had fried the paneer). Once the oil is hot, add dried red chilies and curry leaves. Saute for few seconds and then add the chopped ginger and garlic. Cook for 1 minute.
• Add the onion petals, sliced green chili, stir and cook for 3 minutes until the onions soften.
• Add the remaining prepared marinade to the pan and mix well. Cook 2 minutes.
• Then add 1/2 cup water to the pan and mix. I added the 1/2 cup water to the blender in which I had blended the paste, and gave it a pulse and added that water to the pan. This way all the remaining marinade sticking to the blender would also come out.
• Add cumin powder, coriander powder and 1/2 teaspoon salt and cook for 1 more minute.
• Add in the coconut milk and remaining 1/2 cup water. Mix and let the curry come to a low simmer and let it be like that for around 5 minutes.
• Then add the pan fried paneer and stir. Simmer 2 to 3 minutes.
• Add cilantro, lime juice and remove pan from heat.
• Serve paneer lemongrass coconut curry with a side of rice.

SPICY PANEER COCONUT-PEPPER CURRY

Steps:

• I have used store bought paneer cubes. I soak them in warm water so that they would be soft. Once the paneer is soft, cut into cubes and set aside.
• Take all the masala ingredients to the mixer and grind it to a nice paste.
• Heat oil or butter in a pan, add curry leaves and chopped onion and green chilli along with pinch of salt.
• Saute the onions till they become golden brown color. Then add masala paste along with turmeric powder and paprika powder and mix well. Keep the flame in medium and allow it to boil for 10 minutes as the masala paste is very raw.
• Crush the kasoori methi leaves and add it to the gravy. Next add the paneer cubes and adjust the water level and mix well.
• Adjust the salt and cover the pan with a lid keeping the flame low and allow the whole gravy to cook in low flame for 10 minutes. Finally garnish with chopped coriander leaves and remove from flame
• Yummy, Spicy Paneer Gravy is now ready to serve with any Indian Bread.

SPICY CHICKEN COCONUT CURRY

Steps:

• Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

SPICY COCONUT CURRY SAUCE

Steps:

• Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
• Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
• Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.