Paneer And Coconut Curry Delight Recipe

About this recipe

A wholesome, nutty log made with rolled oats, almond flour, and a mix of nuts, sweetened with honey and peanut butter.

Ingredients

• 50 g Honey
• - Oats
• - Walnuts
• 350G Pintola Peanut Butter - Unsweetened
• 200 g Almond Flour
• 100 G Coconut Powder
• 200 g Paneer
• 200 ml Coconut Milk
• 250 g Spinach
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• - Cumin Seeds / Jeera Seeds-250 Gms
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil

Instructions

1. 1. Begin by finely chopping the onion, tomato, ginger, garlic, and green chili.
2. 2. Heat oil in a pan and add cumin seeds; let them crackle for a few seconds.
3. 3. Add the chopped onion and sauté until golden brown, stirring occasionally.
4. 4. Add ginger, garlic, and green chili, cooking for another minute to release aromas.
5. 5. Stir in the chopped tomato and cook until it softens and forms a thick paste.
6. 6. Add turmeric, red chili powder, coriander powder, and salt; mix well to combine spices.
7. 7. Pour in the coconut milk and bring to a gentle simmer, stirring occasionally.
8. 8. Add the spinach and cook until wilted, ensuring it blends well with the curry base.
9. 9. Gently add the paneer cubes, stirring to coat them with the curry sauce.
10. 10. Let the curry simmer for 5-7 minutes to allow flavors to meld and paneer to absorb spices.
11. 11. Adjust seasoning if necessary, then turn off the heat and let the curry rest for 2 minutes.
12. 12. Serve warm in bowls, garnished with fresh coriander leaves if desired.