I have switched from cable to streaming services. I am loving ROKU and wondering why I didn’t do this sooner. First of all, without cable my monthly bills are being reduced about $100. Secondly, I am not one of those people who follow current shows habitually and most of the time I switch through the dozens of channels and end up watching CNN because I can’t find anything I want to watch.
With streaming services like ROKU, you pick what to watch when YOU want to watch it. The free apps may not always have the most current shows but the variety is HUGE. If you want current stuff, just pay for hulu. It’s still way cheaper than cable. So why this whole intro about streaming. Well now that I have it, the best thing is the variety of cooking shows that are available on ROKU. Dozens upon dozens of shows that have me watching so much of cooking television is just feeding me so many ideas for the blog. Cooking shows are now the soundtrack of my home.
Sruthi’s Kitchen is one of these shows full of delicious Indian recipes as well as baked goods. I came home with a package of paneer and wanted to try a new recipe. I immediately went to her channel and looked for a new paneer to try and saw this coconutty paneer recipe I knew I had to try. Here’s my version of this creamy paneer version.
Malabari Coconut Paneer Curry
Prep Time: 10 minutes:
Cook Time: 20 minutes
Yield: Serves 4
Coconut Paste Ingredients:
- 1/2 cup grated coconut
- 1″ piece of ginger
- 4 green chiles, split
- 15 cashews
- 2 tablespoons oil
- 1/2 teaspoon cumin seed
- 1 chopped onion
- 2 teaspoons garlic paste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground white pepper
- 7 oz. paneer, cut into small dice
- 1 teaspoon dried fenugreek (kasuri methi)
- 1/4 teaspoon garam masala
- 1/4 cup heave cream
- salt, to taste
Make coconut paste by combining coconut, ginger, chile, cashews and 2 tablespoons of water in a food processor. Grind to a paste.
Heat oil. Add cumin seed. When they start to change color, add onion. Saute until they start to change color.
Add garlic paste, coriander and pepper. Saute for 2 minutes, stirring constantly.
Add coconut paste and white pepper. Saute for 4-5 minutes, until paste is thickened. Add 1-2 tablespoons of water as it sticks to the pan.
Add 1 1/3 cup water. Bring to the boil. Add paneer, fenugreek and garam masala. Simmer on medium heat for 5 minutes.
Add cream and salt. Stir to combine. Simmer for 3 more minutes.
I completed this meal with paratha, okra dal and sliced cucumbers.
This curry may not look like much with its muted color, but it is super flavorful with a pleasantly spicy kick.
Linking this to Valli’s ‘Cooking from Cookbook Challenge