Paneer Singapuri Recipe

Fresh, healthy and soft, paneer or cottage cheese is a popular vegetarian ingredient in most households.. In Paneer Singapuri, it is combined with cashew nut and spices in a coconut base to create a delicious and light curry that is bursting with quintessential South East Asian flavours. Whether enjoyed with white rice or roti, this makes for a sumptuous meal and can even be specially prepared for guests on short notice. 

Cooking time
20 min


    Ingredient with Household Units

    • Onion – ½ cup
    • Tomato – ½ cup
    • Garlic – 1 tsp
    • Cashew Nuts – 10-12
    • Fresh Coconut – ¼ cup ( Grated )
    • Saffola Plain oats – ¼ cup ( Powdered )
    • Peanuts – ¼ cup
    • Saffola Active oil – 2 tbsp
    • Tomato puree – ¼ cup
    • Green Chilli – 1 tsp ( Chopped )
    • Turmeric powder – ½ tsp
    • Low fat milk powder – 1 tbsp
    • Salt to taste
    • Paneer   - 200 g
    • Lemon juice – 1 tbsp
    • Fresh coriander – 2 tbsp ( Chopped )

How to make Paneer Singapuri

    • Boil onion, tomato and garlic in water for 5-6 minutes.
    • Drain the water and add them in a blender along with cashew nuts, fresh coconut, saffola plain oats and peanuts and make a smooth paste.
    • Add some water if required.
    • Heat Saffola Active Oil in a  pan.
    • Once the oil is hot, add the masala paste that we have made.
    • Fry for 3-4 minutes.
    • Add tomato puree, green chilli, turmeric powder, red chilli powder, low fat milk powder and salt and fry for 3-4 minutes.
    • Add little water if required.
    • Add paneer cubes and cook for 3-4 minutes.
    • Add lemon juice and mix well.
    • Garnish with fresh coriander.
    • Serve hot.

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