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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat coconut oil in a thick-bottomed pan. Add fennel seeds and let them sizzle.
Add the sliced onions and sauté until translucent and cooked.
Add curry leaves and the roughly crushed green chilli, ginger, and garlic. Sauté until the raw smell disappears.
Pour in the coconut milk and season with salt and a little sugar.
Cover and simmer for a few minutes, allowing the flavours to come together and the gravy to thicken slightly.
Add the paneer and a little garam masala. Mix gently, cover and cook until the paneer is heated through and the gravy reaches your desired consistency.
Finish with plenty of freshly chopped coriander.
Serve hot with rice, dosa, appam, roti or your favourite bread.
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Adjust the amount of green chillies according to your spice preference.
For a richer flavor, use full-fat coconut milk.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer.
What can I serve with Kantari Paneer?
It pairs well with rice, dosa, appam, roti, or your favorite bread.
How can I make the dish spicier?
Increase the number of green chillies or add a pinch of red chilli powder.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat before serving.
Is there a substitute for coconut milk?
You can use almond milk or cashew cream as a substitute, but it will alter the flavor.
