Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and needs.
Delicious Prawns and Paneer Curry | Homemade Recipe
This delicious Prawns & Paneer Curry is a delightful combination of succulent prawns and creamy paneer cooked in a flavorful blend of spices. The rich and aromatic curry is made with a fragrant paste of coriander leaves, green chilies, ginger-garlic, and a medley of spices. The addition of coconut milk adds a luscious texture and enhances the overall taste of the dish. Serve this delectable curry with chapati or bread for a satisfying meal that will leave your taste buds craving for more.
Ingredients
- 10 nos Prawns large sized - cut into two pieces
- 10 nos Paneer medium pieces
- 2 nos Onions medium sized - chopped
- 1 no Tomatoes big sized - chopped
- 1 tsp Chilli powder
- ½ tsp Turmeric powder (haldi)
- ½ cup Coconut milk (thick) or Coconut milk powder
- Salt – to taste as per taste
- 2 tbsp Oil
Grind to paste:
- Coriander leaves a handful
- 2 nos Green chillies
- 1 tbsp Ginger garlic paste
- 2 tsp Cumin Seeds (jeera)
- 3 nos Cloves (laung)
- 1 inch Cinnamon stick (Dalchine)
- 2 nos Cardamom pods (Elaichi)
Instructions
- Heat oil in a pan. Add the chopped onions and sauté until they turn light pink.
- Add the ground coriander paste and fry until fragrant.
- Add the chopped tomatoes and fry for a couple of minutes.
- Stir in the red chilli powder, turmeric powder, and salt. Mix well.
- Add the prawns to the pan and cook on low heat.
- Once the prawns are cooked, add the coconut milk and paneer.
- Bring the curry to a boil, then turn off the heat.
- Serve the hot and flavorful Prawns & Paneer Curry with chapatti or bread.
Notes
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
- You can use either fresh coconut milk or coconut milk powder to prepare the thick coconut milk.
- Ensure that the prawns are cleaned and deveined properly before using them in the recipe.
- If you prefer a thicker consistency, you can simmer the curry for a few more minutes to reduce the liquid.
