Description
Paneer Lemongrass Coconut Curry
Paneer Lemongrass Coconut Curry is a delightful fusion of Indian and Southeast Asian flavors. This dish combines the richness of pan-fried paneer with a smooth, aromatic curry made from lemongrass and creamy coconut milk. Perfect for a cozy dinner, this gluten-free dish pairs wonderfully with jasmine or brown rice and can easily be adapted for vegans by substituting paneer with tofu.
Paste:
2 lemongrass stalks, chopped
½ cup cilantro
1.5-inch ginger, chopped
4 garlic cloves
1 green chili
2 tbsp oil
2 tbsp plain yogurt
¼ tsp salt
Curry:
200g paneer
3 tbsp oil
2 dried red chilies
7-8 curry leaves
1 medium onion
1 green chili
1 cup water
½ tsp cumin powder
½ tsp coriander powder
1½ cups coconut milk
1 lime (juice)
1-2 tbsp cilantro
Directions:
1. Blend paste ingredients until smooth. Marinate paneer cubes with 1 tbsp of the paste for 20 minutes.
2. Pan-fry paneer until golden.
3. Sauté chilies, curry leaves, ginger, and garlic. Add onion and remaining paste.
4. Add water, spices, and coconut milk. Simmer for 5 minutes.
5. Stir in paneer and lime juice. Garnish with cilantro.
Prep Time: 10 min
Kcal: 407 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect curry. First, thoroughly clean and chop the lemongrass stalks, using only the lower, tender part. Blend all paste ingredients into a completely smooth, vibrant green mixture. Coat the paneer cubes evenly with one tablespoon of this paste and let them marinate. When pan-frying the paneer, use medium-high heat to achieve a crisp, golden crust without burning. For the curry base, sauté the dried chilies and curry leaves in hot oil until fragrant, then add the aromatics. Cook the onion and remaining paste until the oil begins to separate from the mixture, indicating it is well-cooked. Finally, gently simmer the coconut milk sauce before adding the fried paneer to prevent it from becoming tough.
Serving Suggestions
This aromatic curry is best served hot. For a complete meal, pair it with steamed jasmine rice or brown rice to soak up the creamy sauce. It also complements flatbreads like naan or roti. Consider adding a side of simple cucumber raita or a fresh salad with a lime vinaigrette to balance the richness. For a vegan version, use extra-firm tofu instead of paneer and a plant-based yogurt in the paste.
How-to Summary
Create a lemongrass-cilantro paste and marinate paneer. Pan-fry the paneer until golden. In the same pan, build the curry by tempering spices, cooking onions and the paste, then adding coconut milk and water. Simmer, add back the paneer and a squeeze of lime juice, then garnish with fresh cilantro.
Frequently Asked Questions
Can I make the paste ahead of time? Yes, the paste can be refrigerated in an airtight container for up to 2 days, which can speed up your cooking process.
What can I use if I can’t find fresh lemongrass? Substitute with 2 tablespoons of prepared lemongrass paste or use the zest of one lime for a different but bright citrus note.
How do I prevent my coconut milk from curdling? Always use full-fat coconut milk and avoid boiling the curry vigorously after adding it. A gentle simmer is key.
Is there a substitute for curry leaves? While their unique flavor is hard to replicate, you can use a bay leaf and a pinch of dried fenugreek leaves as an alternative.
Can I make this dish spicier? Absolutely. Increase the number of green chilies in the paste or add a pinch of red chili powder when adding the other ground spices.
Common Mistakes to Avoid
Avoid using only the tough, woody parts of the lemongrass stalk, as they will not blend smoothly. Do not skip marinating the paneer, as this step infuses it with core flavor. Ensure not to overcook the coconut milk sauce after adding the paneer, as it can cause the paneer to become rubbery. Finally, do not forget the fresh lime juice at the end, as its acidity is crucial for balancing the rich, creamy curry.
Conclusion
Paneer Lemongrass Coconut Curry is a stunning fusion dish that brings together creamy, tangy, and aromatic elements in one pot. By following the detailed guide and tips provided, you can easily master this restaurant-quality meal at home. It’s a versatile, flavorful recipe perfect for impressing guests or enjoying a special weeknight dinner. Remember to adjust the spice level to your preference and savor every bite with your chosen sides.