This meal is the easiest meal you’ll ever make for yourself. Inspired from the beaches of South India, this has all the heady spices and tadka of a heavenly curry that stands strong on it’s own. And you’ve got to believe it when I say it – this curry barely needs some rice as an accompaniment!
The tempering of simple masalas – mustard seeds, fenugreek seeds, curry leaves, dried red chilli and just some turmeric and hing, teamed with coconut milk helps make this curry within minutes. I used par-boiled green beans to quicken the time and I chose not to fry the paneer for love-handle-reasons, but you can definitely do the opposite, and even add more veggies. This curry originally belongs with a good fish, so, by all means, go ahead and do the original.
Note: if you are on Instagram, follow me at: @kitchentherapyindia and check out the InstaStories Highlight for the video of the makings!
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds (methi dana)
- 1/4 tsp hing
- 1/4 tsp turmeric
- 4-5 curry leaves
- 2 whole black pepper
- 1 dried red chilli
- 1/2 cup green beans, par boiled
- 1/2 cup paneer cubes
- 1/2 tsp salt
- 100ml coconut milk
- rice, to serve
- Place a non-stick pan on heat and pour the oil.
- Once the oil has warmed, add the mustard seeds and coriander seeds.
- As soon as they start to sizzle, add the hing, turmeric, black pepper, curry leaves and dried red chilli.
- Stir for a few minutes and then add the green beans and let cook for a few minutes, stirring occasionally.
- Add the paneer and sauté for a few minutes.
- Pour the coconut milk and salt and let the curry simmer for another 5 minutes.
- Remove from heat and serve with plain rice.