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.
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.
Time: 5 minutes
Soak cashews in 4 tbsp water for 30 minutes. Grind to a smooth paste and set aside.
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.
Time: 8 minutes
Heat mustard oil in a pan. Fry paneer cubes on medium heat until light golden. Remove and set aside.
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.
Time: 5 minutes
Add chopped green, red and yellow bell peppers. Sauté on medium heat until slightly softened but still crunchy.
Time: 5 minutes
Add the prepared cashew paste and Sunrise Posta seed paste to the pan. Mix well and sauté for 2-3 minutes.
Time: 5 minutes
Pour in coconut milk and add salt. Stir and let it simmer for 2 minutes.
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!
Side Dish: Crispy luchis or Bengali-style parathas
Accompaniment: Onion-cucumber kachumber salad