Paneer with Coconut Milk Recipe is mainly cooked as an appetizer. You can make it any time; the vegetarian recipe has only three main ingredients and the rest of the ingredients are from your kitchen cupboard. And it takes less time too, to make this Paneer with Coconut Milk Appetizer Recipe.
To make this creamy cuisine, we require Oregano too. I’m sure you might be having one of those Oregano pouches in your kitchen cupboard.
Let’s go straightaway to the recipe.
How to Make Paneer with Coconut Milk
The three main ingredients for this appetizer are: Paneer, Creamy Coconut Milk and Spring Onions.
Time Taken: 20-25 minutes; Serves 2
- 250 gm Paneer, cut into medium-sized cubes
- 1 cup Spring Onions, finely chopped; only the green part
- 250 ml Creamy Coconut Milk
- 1 tbsp Ginger-garlic paste
- 1 1/2 tbsp Olive oil/Refined oil
- 1 1/2 tsp Kali Mirch or Black pepper powder
- 1 tsp Oregano
- Salt to taste
In a sauce pan, boil 5 cups of water. Turn off the flame and put the paneer cubes in the water and close the lid. Wait for 10 minutes. Now strain and drain the water. Keep the paneer aside. This step is important as it prevents paneer from getting chewy.
Take a wok, put it on high flame. Pour oil, heat it. Lower the flame and add ginger-garlic paste. Saute for 30 seconds. Add paneer cubes to it. Saute for 2 minutes on high flame. Add 1 tea-spoon kali mirch powder, salt to taste and mix well.
Add coconut milk to the wok. Close the lid and cook till the coconut milk transforms into thick gravy. But it should be still flowy.
Now add spring onions and oregano. Mix them with gravy. Cook on high flame. Stir once or twice. The gravy will start thickening more. Switch off the gas stove.
Paneer with Coconut Milk Appetizer is ready to be served! Take it out in a serving bowl and have it hot.
Tip: You can add black pepper powder according to your taste.
–Recipe and Images Shared by Sara Khan