Saffron-Infused Coconut Paneer Curry
Ingredients
- 200g paneer, cubed
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1-inch piece of ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- A pinch of saffron strands, soaked in 2 tablespoons warm water
- Salt to taste
- 1 teaspoon garam masala
- Fresh coriander leaves, chopped for garnish
- 1/4 cup cashews, soaked in water for 30 minutes and blended into a paste
- 1 tablespoon lemon juice
Instructions
1. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the grated ginger and minced garlic, sautéing for another minute until fragrant.
4. Add the tomato puree and cook until the oil separates from the mixture.
5. Mix in the turmeric, coriander, and red chili powders, cooking for an additional minute.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Add the soaked saffron strands along with the saffron water, stirring well to incorporate.
8. Gently fold in the paneer cubes, ensuring they are well coated with the sauce.
9. Season with salt and let the curry simmer on low heat for 10 minutes, allowing the flavors to meld.
10. Stir in the cashew paste and garam masala, cooking for another 5 minutes until the curry thickens.
11. Remove from heat and add the lemon juice, stirring well.
12. Garnish with fresh coriander leaves before serving.
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