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