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To make this tasty Paneer Lemongrass Coconut Curry, you need the following ingredients: - 250g paneer, cubed - 1 can (400ml) coconut milk - 2 stalks of lemongrass, chopped finely - 1 medium onion, sliced - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 1 green chili, slit (optional for heat) - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 2 tablespoons vegetable oil - 1 tablespoon soy sauce - Salt to taste - Fresh coriander leaves for garnish Each serving of this curry has around 350 calories. It also provides: - Protein: 15g - Carbohydrates: 20g - Fat: 25g - Fiber: 2g This dish is rich in flavor and nutrients, making it a wholesome choice for dinner. You can adjust some ingredients based on what you have at home. Here are a few ideas: - Paneer: Use tofu for a vegan option. - Coconut Milk: Try almond milk for a lighter version. - Lemongrass: Use lime zest if lemongrass is hard to find. - Curry Powder: Swap it with garam masala for a different flavor. These substitutions keep the dish tasty while catering to your needs. For the full recipe, check the earlier section. To start, gather all your ingredients. You will need: - 250g paneer, cubed - 1 can (400ml) coconut milk - 2 stalks of lemongrass, chopped finely - 1 medium onion, sliced - 2 garlic cloves, minced - 1-inch piece of ginger, grated - 1 green chili, slit (optional for heat) - 1 tablespoon curry powder - 1 teaspoon turmeric powder - 2 tablespoons vegetable oil - 1 tablespoon soy sauce - Salt to taste - Fresh coriander leaves for garnish Next, prepare your workspace. Wash and chop the lemongrass, onion, garlic, and ginger. This step makes cooking smoother and quicker. 1. Heat the vegetable oil in a large pan over medium heat. 2. Add the sliced onion. Sauté until it becomes soft and clear, about 3-4 minutes. 3. Stir in the minced garlic, grated ginger, and chopped lemongrass. Sauté for another 2 minutes until you smell the aromas. 4. Add the curry powder, turmeric powder, and green chili (if you like it spicy). Stir continuously for about 1 minute to toast the spices. 5. Pour in the coconut milk and soy sauce. Mix well, then let the sauce gently simmer for about 5 minutes. 6. Carefully add the cubed paneer to the curry sauce. Gently stir to coat the paneer. 7. Let it simmer for another 10 minutes so the paneer can absorb all the flavors. 8. Taste and add salt if needed. 9. Remove from heat and sprinkle with fresh coriander leaves before serving. To boost the flavor of your curry, use fresh ingredients whenever possible. Fresh lemongrass and ginger make a huge difference. You can also try toasting your spices longer for a richer taste. Be careful not to burn them, as it can ruin the dish. Finally, let the curry sit for a few minutes before serving. This allows the flavors to meld together nicely. For more details, check the Full Recipe. Enjoy your cooking! When making paneer lemongrass coconut curry, a few mistakes can ruin your dish. Here are some to watch for: - Overcooking the paneer: Paneer can become tough. Add it near the end of cooking. - Not toasting spices: Toasting spices brings out their flavors. Skipping this step dulls the taste. - Using old coconut milk: Fresh coconut milk tastes best. Check the expiration date before using. - Ignoring salt: Start with a little salt. You can always add more, but you can't take it out. To make your curry truly shine, follow these expert tips: - Use fresh lemongrass: Fresh lemongrass gives a bright flavor. Dried lemongrass lacks this freshness. - Add a squeeze of lime: A splash of lime juice brightens the dish. It balances the richness of coconut milk. - Experiment with herbs: Try adding fresh basil or mint. These herbs add layers of flavor. - Adjust spice levels: If you love heat, add more green chilies. Adjust to your taste for the perfect kick. Serving your paneer lemongrass coconut curry well makes it even better. Here are ideas for that: - Serve with rice: Steamed jasmine or basmati rice works well. The rice soaks up the sauce. - Pair with naan: Warm naan bread is perfect for dipping. It adds a nice, chewy texture. - Add a side salad: A fresh cucumber or tomato salad cools the heat. It also adds crunch to your meal. - Garnish generously: Use fresh coriander leaves as a garnish. They add color and freshness to your dish. For the full recipe, you can check out the detailed steps and more tips. Enjoy your cooking journey! {{image_2}} If you want to switch up the protein, you have options. You can use tofu instead of paneer. Tofu absorbs flavors well and adds a nice texture. Another choice is chickpeas. They are packed with protein and add heartiness to the dish. For a meat option, try chicken or shrimp. Both cook quickly and complement the curry's rich flavor. Adding vegetables can make this curry even better. Bell peppers bring sweetness and color. Spinach adds a nice green touch and boosts nutrition. You can also add broccoli or green beans for crunch. Just chop the veggies into bite-sized pieces. Add them when you pour in the coconut milk. This way, they cook perfectly. If you like heat, you can adjust the spice level. Use more green chilies for extra kick. You can also add red chili flakes or cayenne pepper. If you prefer a milder curry, skip the green chili. You can balance it with a touch of sugar. This will round out the flavors without making it too hot. To store leftover Paneer Lemongrass Coconut Curry, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to prevent it from drying out. This dish tastes even better the next day as the flavors meld together. If you want to freeze the curry, use a freezer-safe container. It’s best to freeze it within 24 hours of cooking. Paneer Lemongrass Coconut Curry can last for up to two months in the freezer. Just remember to label the container with the date. This way, you won’t forget how long it’s been stored. When you’re ready to enjoy your curry again, thaw it in the fridge overnight. Heat it gently in a pan over low heat. Add a splash of water or coconut milk to keep it creamy. Stir often until it’s warmed through. You can also use a microwave. Heat it in short bursts, stirring in between, to avoid hot spots. Enjoy your flavorful dish just like the first time! For the full recipe, check out the recipe section above. Paneer lemongrass coconut curry is a creamy and fragrant dish. It blends soft paneer with coconut milk and fresh lemongrass. This dish bursts with flavor and warmth. The spices and herbs create a vibrant taste. It’s simple to make, perfect for any meal. You can enjoy it with rice or bread. To make this recipe vegan, swap the paneer for tofu. Tofu works well and absorbs flavors nicely. Use firm tofu for the best texture. You can also use coconut cream instead of coconut milk for a richer taste. Ensure your soy sauce is vegan-friendly. These changes will keep all the flavors intact. Yes, you can use different herbs and spices! Basil or cilantro can add fresh notes. You can try adding lime leaves for a citrus twist. For spices, consider adding cumin or coriander for depth. Adjust the spices to suit your taste. Feel free to experiment with what you have on hand. This blog post covered everything you need to know about making Paneer Lemongrass Coconut Curry. You learned about the ingredients, step-by-step instructions, tips to enhance flavors, and ways to store leftovers. I shared common mistakes to avoid and various delicious variations you can try. Remember, cooking is an art, and you can always adjust it to your taste. Dive in, get creative, and enjoy a fantastic meal that warms your heart!

Paneer Lemongrass Coconut Curry

Discover the deliciousness of Paneer Lemongrass Coconut Curry with this simple recipe! Perfectly spiced with curry powder and infused with fragrant lemongrass, this creamy dish is a must-try for curry lovers. In just 25 minutes, you can enjoy a wholesome meal that serves four. Ready to take your taste buds on a flavorful journey? Click through to explore the full recipe and learn how to make this delightful curry at home!
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Ingredients
  

250g paneer, cubed

1 can (400ml) coconut milk

2 stalks of lemongrass, chopped finely

1 medium onion, sliced

2 garlic cloves, minced

1-inch piece of ginger, grated

1 green chili, slit (optional for heat)

1 tablespoon curry powder

1 teaspoon turmeric powder

2 tablespoons vegetable oil

1 tablespoon soy sauce

Salt to taste

Fresh coriander leaves for garnish

Instructions
 

Heat the vegetable oil in a large pan over medium heat. Add the onions and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, grated ginger, and chopped lemongrass. Sauté for an additional 2 minutes until fragrant.

      Add the curry powder, turmeric powder, and green chili (if using), stirring continuously for about 1 minute to toast the spices.

        Pour in the coconut milk and soy sauce, mixing well. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.

          Carefully add the cubed paneer to the curry sauce and gently stir to coat the paneer. Simmer for another 10 minutes, letting the paneer absorb the flavors.

            Taste and season with salt as needed.

              Remove from heat and garnish with freshly chopped coriander leaves before serving.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4