Pan-fried paneer cooked in a smooth curry flavored with lemongrass and coconut milk. This curry has the perfect balance of flavors and pairs so well with jasmine rice.
2stalkslemongrasschopped, 25 grams, measured after removing the hard outer parts
1/2cupcilantro
1.5inch gingerroughly chopped
4-5largegarlic clovesroughly chopped
1green chili
2tablespoonsoil30 ml, I used avocado oil
2tablespoonsyogurtplain whole milk yogurt
1/4teaspoonsalt
Curry
200gramspaneer
3tablespoonsoildivided, I used avocado oil
2wholedried red chilies
7-8curry leaves
1teaspoonchopped ginger
1teaspoonchopped garlic
1medium onionquartered and petals separated
1green chilisliced
1cupwaterdivided, 8 oz
1/2teaspooncumin powder
1/2teaspooncoriander powder
1/2teaspoonsaltadjust to taste
1.5cupscoconut milk12 oz
1-2tablespoonschopped cilantro
1/2limejuice of
Instructions
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.
Notes
To make the curry spicier, you may add more of the green chilies to the paste while blending it.
Add more veggies to the curry to make it more wholesome.