Name: Spicy Paneer Coconut-Pepper Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 gms Paneer; 2 Onion (finely chopped); Few Curry leaves; ¼ tsp Turmeric Powder; 1 tsp Kasoori Methi (Dry Fenugreek Leaves); 1 Green Chili; 1 tsp Kashmiri Red Chili Powder; 1 tbsp Ghee (Clarified butter); 1 tbsp Oil; 1 tbsp Coriander Leaves; 10 Curry leaves; ¼ Cup Grated Coconut; ¾ tsp Peppercorns; 2 tsp Ginger Garlic Paste; 1 tsp Coriander Powder; ½ tsp Cumin Powder; 1 tsp Amchoor Powder (Dry Mango Powder); 2 Cloves; ½ inch Cinnamon Stick

Spicy Paneer Coconut Pepper Curry Recipe

4 from 3 votes

Paneer Curry is an ultimate accompaniment for any Indian flat bread like Roti, Naan, Paratha etc. This curry is unique as its enriched with coconut, pepper and other spices. A real treat for spice lovers!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Paneer Coconut PepperGravy, a treat for spice lovers! Paneer cooked in pepper coconut based gravy makes it curry so delicious. Paneer curry are always so rich and tasty and a perfect accompaniment for any Indian flat breads like roti/ naan / paratha and even for Pulao varieties. Though, Paneer Butter Masala, Kadai Paneer, Matar Paneer, Paneer Tikka Masala are most common gravies we make, this coconut-pepper based paneer curry is an ultimate treat to our taste buds!

Tips for making Spicy Paneer Coconut Pepper Curry Recipe:

Store bought paneer are refrigerated so add the paneer to hot water and allow it to soak till we are read with the gravy. Once we are ready to add the paneer to gravy, take our the paneer from hot water, cut into cubes and add it to gravy.

Along with other masala ingredients, we can add handful of cashews while grinding to make the gravy much richer.

The masala we grind is very raw so cook it in low flame for atleast 10mins to get rid off the raw smell.

We can enrich the gravy by adding fresh cream after switching off the curry.

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Recipe Card for Spicy Paneer Coconut-Paneer Curry:

Instructions with Step by Step Pictures:

I have used store bought paneer cubes. I soak them in warm water so that they would be soft. Take all the masala paste 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