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    Bengali cuisine
    Paneer Recipes
    poppy seed recipes
    Intermediate
    For 4 people

    Bengali-Style Coco Paneer with Cashews and Poppy Seeds


    Coco Paneer is a delightfully creamy Bengali-style paneer curry with a nutty twist from cashew paste and poppy seeds. Tender paneer cubes and colourful bell peppers simmer in a fragrant, coconut-milk infused gravy spiced with whole garam masala. A unique recipe to amp up your paneer game.

    Ingredients

    • For Cashew Paste:

    • Cashew nuts

      100 g

    • Water

      4 tbsp

    • For Poppy Seed Paste:

    • Sunrise Posta seeds (soaked in lukewarm water for 30 minutes)

      2 tbsp

    • Salt

      1 tsp

    • Sunrise Haldi Powder

      1 tsp

    • For Frying Paneer:

    • Paneer (cut into 2.5 cm cubes)

      250 g

    • Mustard oil

      2 tbsp

    • For Curry:

    • Bay leaves

      2

    • Dried red chillies (whole)

      2

    • Cinnamon stick

      1 (2-inch piece)

    • Green cardamom pods

      2

    • Cloves

      2

    • Green bell pepper (chopped)

      1 medium

    • Red bell pepper (chopped)

      1 medium

    • Yellow bell pepper (chopped)

      1 medium

    • Coconut milk

      200 mL

    • Salt

      1 tsp (or to taste)

    • Sunrise Kashiri Mirch Powder

      1 tsp

    • Sugar

      1 tsp

    Sunrise tip: For a restaurant-style smooth curry, grind the fried paneer, bell peppers, and whole spices into a fine paste before adding coconut milk.

     

    Steps

    Step 1: Make Cashew Paste

    Time: 5 minutes

    Soak cashews in 4 tbsp water for 30 minutes. Grind to a smooth paste and set aside.

     

    Step 2: Make Poppy Seed Paste

    Time: 10 minutes

    Soak Sunrise Posta seeds in lukewarm water for 30 minutes. Drain and grind with salt and Sunrise Haldi Powder to a fine paste. Set aside.

     

    Step 3: Fry Paneer

    Time: 8 minutes

    Heat mustard oil in a pan. Fry paneer cubes on medium heat until light golden. Remove and set aside.

     

    Step 4: Temper Whole Spices

    Time: 2 minutes

    In the same pan, add bay leaves, dried red chillies, cinnamon, green cardamom and cloves. Sauté for a few seconds until fragrant.

     

    Step 5: Sauté Bell Peppers

    Time: 5 minutes

    Add chopped green, red and yellow bell peppers. Sauté on medium heat until slightly softened but still crunchy.

     

    Step 6: Add Cashew and Poppy Seed Paste

    Time: 5 minutes

    Add the prepared cashew paste and Sunrise Posta seed paste to the pan. Mix well and sauté for 2-3 minutes.

     

    Step 7: Add Coconut Milk and Seasonings

    Time: 5 minutes

    Pour in coconut milk and add salt. Stir and let it simmer for 2 minutes.

     

    Step 8: Add Paneer and Finish Seasoning

    Time: 5 minutes

    Gently add the fried paneer cubes to the curry. Mix well.

    Sprinkle Sunrise Kashmiri Mirch Powder and sugar. Mix and let the curry simmer for another 2 minutes.

    Taste and adjust salt if needed. Turn off heat.

    Serve piping hot Coco Paneer with fresh, steamed rice for a lip-smacking Bengali meal. The curry tastes even better the next day!

     

    Goes Best With

    • Side Dish: Crispy luchis or Bengali-style parathas

    • Accompaniment: Onion-cucumber kachumber salad