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Charred Paneer Curry
A charred Indian paneer curry with cauliflower, green chilies and fresh ginger, finished with turmeric, garam masala and coconut milk, served over basmati rice.
Ingredients
Instructions
Cube the paneer and braise it over medium-high heat until well browned, about 7 minutes.
Add the cauliflower, green chilies and ginger, cooking until softened, about 4 minutes.
Stir in the turmeric, garam masala, yogurt and coconut milk for a final minute.
Cook the basmati rice separately and fluff with a fork.
Let the curry simmer for about 12 minutes so the spices deepen.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
