Indian Recipes

Creamy Beetroot Paneer Curry with Coconut Milk: A Vibrant Indian Delight

Average Rating
No rating yet
My Rating:

Beetroot Paneer Curry in Coconut Milk Recipe

Embark on a culinary adventure with this delectable Beetroot Paneer Curry in Coconut Milk, a vibrant and nourishing dish that seamlessly combines the earthiness of beetroots with the creamy goodness of paneer and coconut milk. This Indian-inspired recipe not only tantalizes your taste buds but also elevates your meals with its rich colors and flavors, making it a delightful addition to your dining table.

Ingredients

Ingredient Quantity
Paneer (Indian cottage cheese) 200 grams, cut into cubes
Beetroot (Chakundar) 2, peeled and chopped
Onion 1, finely chopped
Green chilies 2, slit lengthwise
Ginger 1 inch, grated
Garlic 2 cloves, finely chopped
Coriander powder 1 teaspoon
Turmeric powder 1 teaspoon
Garam masala powder 1 teaspoon
Coconut milk 3/4 cup
Oil 2 teaspoons (as needed)
Salt To taste
Red chili powder To taste

Nutritional Information (Per Serving)

Nutrient Value
Calories Approx. 250
Protein 12g
Carbohydrates 15g
Fat 18g
Fiber 3g
Sodium Varies with salt

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Servings

  • Servings: 4

Cuisine

  • Cuisine: Indian
  • Course: Side Dish
  • Diet: High Protein Vegetarian

Instructions

  1. Prepare the Ingredients: Begin by gathering all your ingredients. This includes peeling and chopping the beetroot, finely chopping the onion, slitting the green chilies, grating the ginger, and finely chopping the garlic.

  2. Cook the Vegetables: In a pressure cooker, add the chopped beetroot, onion, grated ginger, finely chopped garlic, and slit green chilies. Pour in 1 cup of water along with turmeric powder and salt. Seal the pressure cooker and cook for about 2 whistles. Once done, reduce the heat and let it simmer for an additional 3 to 4 minutes.

  3. Release Pressure: Turn off the heat and allow the pressure to release naturally. Once the pressure has fully released, carefully open the lid of the cooker.

  4. Add Coconut Milk and Paneer: Stir in the coconut milk, cubed paneer, coriander powder, and garam masala powder. Mix gently and bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes, enabling the flavors to meld beautifully.

  5. Final Touch: Once boiling, turn off the heat and carefully transfer the curry into a serving bowl.

  6. Serving Suggestions: Serve the Beetroot Paneer Curry warm, paired with refreshing spinach raita and your choice of rice or Tawa paratha, creating a delightful meal that balances flavors and textures.


This Beetroot Paneer Curry in Coconut Milk not only serves as a nutritious and vibrant dish but also a wonderful way to introduce more vegetables into your meals without compromising on taste. Enjoy this delightful dish, packed with flavors and nutrients, making it an ideal choice for lunch or dinner. Whether you’re preparing for a family gathering or a cozy weeknight meal, this curry is sure to impress!

My Rating:

Loading spinner
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Back to top button
0
Would love your thoughts, please comment.x
()
x