Paneer with Coconut & Sesame

It was one of those days last week, when the empty fridge forced me to innovate with whatever little was there in the kitchen. I wanted to make some paneer curry, but to my utter dismay there were neither onion, tomatoes, nor ginger nor garlic at home-the basic ingredients that go with paneer. I finally managed to salvage half a coconut, some sesame seeds, some garlic pods and 1 green chili. I’ve never heard of, read about or eaten paneer with coconut. But to my mind and to my hungry stomach there seemed no option. I whipped up something completely new. And just as I was cooking I realized that it’s an all in all a white recipe- the ingredients right from paneer to coconut, the sesame, garlic and salt were white (with the exception of the solitary green chili of course). It turned out so well that I gave myself a pat on my back. But I still wonder as to why coconut is not a very favored combination with paneer. Well, now it’s going to be in my recipes.


  • Paneer/Cottage Cheese- 200 gm
  • Coconut – 3 tbsp (after grinding)
  • Garlic – 1 pod
  • Sesame- 1 tbsp
  • Salt to taste
  • Oil- 1 tbsp
  • Green chili- 1


  • Grind the coconut, sesame, garlic and green chili into a paste.
  • In a pan heat some oil and half-cook the ground masala
  • Add the chopped paneer pieces, salt and cook again till the paneer absorbs the flavor
  • Serve hot with rotis

Preparation time: 15 minutes

Serves: 2

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