Beetroot Paneer Curry in Coconut Milk Recipe
Beetroot and Paneer Curry in Coconut Milk is a delightful and flavorful dish that combines the earthiness of beetroot with the creamy richness of paneer. This South Indian-inspired curry is infused with fragrant spices and the subtle sweetness of coconut milk, creating a perfect accompaniment for steamed rice or soft phulkas. The addition of curry leaves, ginger, garlic, and baby onions elevates the dish with aromatic flavors that are both comforting and hearty.
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, cubed |
| Beetroot | 2, peeled and diced |
| Onion | 1, finely chopped |
| Green Chillies | 2, slit |
| Ginger | 1 inch, grated |
| Garlic | 2 cloves, finely chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coconut Milk | 200 ml |
| Oil | 2 teaspoons |
| Salt | To taste |
| Red Chilli Powder | To taste |
Nutritional Information (per serving)
| Nutrient | Quantity |
|---|---|
| Calories | 150 kcal |
| Protein | 10 grams |
| Carbohydrates | 14 grams |
| Fat | 8 grams |
| Fiber | 3 grams |
| Sodium | 200 mg |
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Instructions
-
Cook the Vegetables:
Begin by placing the diced beetroot, finely chopped onion, grated ginger, garlic, and slit green chillies into a pressure cooker. Add about ½ cup of water along with turmeric powder and salt to the cooker.
Close the lid and cook for 2 whistles over medium heat. Once the whistles are done, reduce the heat to low and simmer for an additional 3-4 minutes.
Turn off the heat and let the pressure release naturally before opening the lid. -
-
Add Coconut Milk and Paneer:
After releasing the pressure, carefully open the lid of the cooker. Stir in the coconut milk, cubed paneer, coriander powder, and garam masala powder. Mix well to combine all the ingredients.
Bring the curry to a brisk boil, allowing the coconut milk to blend with the spices and the vegetables, creating a rich and aromatic gravy. -
Final Steps:
Once the curry reaches a boil, turn off the heat. Taste and adjust seasoning with salt and red chilli powder as needed. -
Serve:
Transfer the Beetroot and Paneer Curry to a serving bowl. Serve hot with a side of Chilli Cheese Stuffed Kulcha or Peas Pulao (North Indian Matar Pulao) for a complete meal. For an added touch, pair it with Coriander Tadka Raita to balance the spices and enhance the flavors.
Cooking Tips
- Paneer Variations: You can use store-bought or homemade paneer. If using store-bought, make sure to soak the paneer cubes in warm water for about 15 minutes to soften them.
- Beetroot Texture: If you prefer a smoother curry, you can blend the beetroot and coconut milk mixture before adding the paneer.
- Spice Levels: Adjust the heat by increasing or decreasing the amount of green chillies and red chilli powder based on your preference.
This Beetroot and Paneer Curry in Coconut Milk is an easy-to-make yet incredibly flavorful dish, perfect for a comforting meal that brings together traditional Indian spices and the vibrant color of beetroot. Whether served with rice, roti, or a warm naan, it’s sure to become a family favorite. Enjoy!
