Dry Paneer Kalio: Cottage Cheese in Thick Indonesian Coconut Curry (Vegetarian)

Method7 steps · about 1 hr

1. 1

   Step 1: Defrost the paneer and soak in hot water for 10-15 minutes to soften. Drain and set aside.

   Soften thawed paneer · 15 minUses 200 g frozen paneer cubes · Hot water as needed to soak thawed paneer, drained before cooking

2. 2

   Step 2: Blend into a fine paste: big red chillies (3), shallots (5), garlic (2 cloves), ginger (2 cm), galangal (2 cm).

   Uses 3 big red chillies, chopped · 5 shallots, peeled and chopped · 2 cloves garlic, peeled and chopped · 2 cm ginger, peeled and chopped · 2 cm galangal, peeled and chopped

3. 3

   Step 3: Heat the vegetable oil (4 tbsp) in a wok over medium heat. Sauté the blended paste until fragrant, about 3 min.

   Sauté spice paste · 3 minUses 4 tbsp vegetable oil · paneer kalio paste

4. 4

   Step 4: Add the coriander, turmeric, lemongrass (1), kaffir lime leaves (3) and salt to taste (to taste). Sauté for 1 minute.

   Sauté herbs and ground spices · 1 minUses fried spice paste · ½ tsp coriander powder · ½ tsp turmeric powder · 1 lemongrass, bruised and sliced · 3 kaffir lime leaves · Salt to taste

5. 5

   Step 5: Add the coconut cream (120 ml). Bring to a boil.

   Uses seasoned fried paste · 120 ml coconut cream

6. 6

   Step 6: Lower the heat and add the paneer. Let it simmer and stir at regular intervals to prevent the coconut milk from separating.

   Uses coconut-cream sauce · softened, drained paneer

7. 7

   Step 7: Continue gently simmering and stirring until the coconut cream thickens and coats the paneer, about 30 minutes. Turn off the heat and serve.

   Simmer paneer curry · 30 minUses paneer in coconut-cream sauce