Paneer Makhani but make it vegan! Creamy coconut milk adds richness and depth of flavor in this popular indian dish.
I really didn't think paneer makhani could get any better until I tried it with coconut cream! The coconut adds such a rich and unique flavor to this curry that meshes perfectly with the spices, and makes the overall curry much lighter than the heavy cream that is typically used.
1. 1 c yellow onions finely chopped
2. 1 heaping tbsp ginger finely chopped
3. 2 tbsp garlic finely chopped
4. 1c crushed tomatoes
5. 1 tbsp oil
6. 1 tsp cumin seeds
7. 1 tsp coriander powder
8. 1/2 tsp garam masala
9. 1/4 tsp turmeric
10. 1/8 tsp cayenne
11. 1 tsp Kashmiri mirch
12. 3/4 tsp salt
13. 1 tsp fenugreek
14. 1 can coconut milk
15. 1 tsp sugar
Sauté the onions in oil until translucent and then add in ginger and garlic and cook for another minute or so.
Then add in all spices except for the salt, fenugreek, and sugar.
Sauté for about another minute and then add in crushed tomatoes. Now you can add in the salt and fenugreek leaves. Simmer for another 5 minutes or so before adding in the coconut milk.
Add in paneer and cover your pot with a lid and let it simmer on low medium heat for 15 minutes.
Before serving stir in sugar and garnish with more coconut cream and cilantro
Note: for the canned coconut milk just make sure it has the thick coconut cream on top! I’ve seen that even the reduced fat coconut milk has this cream so you can use either that or full-fat milk. However, for full fat you might want to use a bit less than a full can - I usually do about 3/4 of a can. I recommend shaking the can or mixing it so the milk and cream combine and then add it in!