Beetroot And Paneer Curry Recipe In Coconut Milk
Beetroot and Paneer Curry in coconut Milk is a delicious southern Indian flavored curry recipe which can be had with rice or phulka. Make this simple and tasty curry for your lunch or dinner.
Beetroot and Paneer Curry in Coconut milk is a delicious combination of steamed beetroot and paneer. It makes a perfect curry to be served along with rice or even phulka's. The flavors of the vegetable are very southern, with the addition of curry leaves and ginger along with small onions. Make this curry for a weeknight dinner for those busy work weeks.
Here are few more curry recipes for busy weeknight dinners
- 200 grams Paneer (Homemade Cottage Cheese) , cubed
- 2 Beetroot , peeled and diced
- 1 Onion , finely chopped
- 2 Green Chillies , slit
- 1 inch Ginger , grated
- 2 cloves Garlic , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- 200 ml Coconut milk
- 2 teaspoons Cooking oil , for cooking
- Salt , to taste
- Red chilli powder , to taste
How to make Beetroot And Paneer Curry Recipe In Coconut Milk
To begin making the Beetroot and Paneer Curry Recipe in Coconut Milk, we will first cook the vegetables together in a pressure cooker.
Place the beetroot, onions, ginger, garlic and green chillies into a pressure cooker adding a cup of water, turmeric powder and salt. Cook for about 2 whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes.
Turn off the heat and allow the pressure to release naturally.
Once the pressure releases from the cooker, open the cooker, stir in the coconut milk, paneer, coriander powder, garam masala powder and bring the beetroot curry to a brisk boil. Turn off the heat and transfer the beetroot and paneer curry to a serving bowl.