Paneer And Coconut Curry With Lemon Rice Recipe

About this recipe

A rich and creamy paneer curry infused with Tamil Nadu flavors, paired with fragrant lemon rice for a wholesome and satisfying dinner.

Ingredients

• 20G Curry Leaves
• 200 g Paneer
• 250 ml Coconut Milk
• - Lemon Juice
• 250g Garlic
• 250g Ginger
• 500 g Rice
• 250g Green Chilli
• 250g Coriander
• - Mustard Seeds
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 10G Salt

Instructions

1. Heat 1 tablespoon of vegetable oil in a pan and add mustard seeds. Once they splutter, add curry leaves, chopped onions, garlic, and ginger. Sauté until golden brown.
2. Add tomato puree, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the mixture thickens.
3. Stir in the coconut milk and bring it to a simmer. Add cubed paneer and cook for 5 minutes. Adjust salt to taste.
4. Meanwhile, for the lemon rice, heat the remaining 1 tablespoon of oil in another pan. Add slit green chilies and curry leaves, and sauté briefly.
5. Add cooled cooked rice, turmeric powder, and salt. Mix well, ensuring the rice is evenly coated.
6. Turn off the heat and stir in fresh lemon juice. Garnish with chopped coriander leaves.
7. Serve the paneer coconut curry alongside the lemon rice for a balanced and flavorful dinner.