Paneer Malabari

A delicious recipe from the Malabar region in South India.

Paneer Malabari
Preparation time
Cooking time


For 4 Person(s)


  • 1 lb. paneer, cubed and pan fried
  • 1 large onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 tbsp. ginger-garlic paste
  • 3 pieces cloves
  • 1 inch cinnamon
  • 1 tsp. cumin seeds
  • 1 tsp. red chili powder
  • 0.5 tsp. turmeric powder
  • 0.5 cup finely chopped cilantro
  • 1 tsp. salt, or as desired
  • 2 tbsp. cooking oil

For Paste

  • 1 cup desiccated coconut (I use sweetened one)
  • 10 pieces cashews
  • 5 pieces green chili, or as per taste
  • 1 tbsp. poppy seed

Paneer Malabari Directions

  1. Soak poppy seed in water for 10 min. Grind with coconut, cashew, green chili and 1/4 cup water until smooth.
  2. Heat oil in a pot, add cumin seed and let splutter.
  3. Add cloves and cinnamon, let roast for a few seconds.
  4. Add ginger garlic paste and fry for 2 min on low heat.
  5. Add onion and fry till translucent.
  6. Add tomato and fry for 5 minutes.
  7. Add turmeric and red chili powder.
  8. Sprinkle handful of water, cover and cook for another 2 minutes.
  9. Add ground coconut mixture, salt and water. Close with a lid and cook medium low heat, till oil comes out. Keep stirring in between.
  10. Add paneer cubes, cilantro and mix well.
  11. Cover and cook for 5 to 8 min.
  12. Switch off flame and serve hot.