How to make Malabar Paneer -

Cottage cheese cooked with coconut milk and powders

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Coconut Milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Vegetarian

For more recipes related to Malabar Paneer checkout Paneer Butter Masala, Paneer Manchurian, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Ezukari Kootu Pithla Bhakri Tamatar Khatta Mixed Sprouts Ussal

Malabar Paneer

Malabar Paneer Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malabar Paneer Recipe

  • Paneer 1 inch cubes 600 grams

  • Coconut Milk 1 tbsp + to deep fry

  • Lemon juice 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 1/2 sprig

  • Onions chopped 2 medium

  • Garlic paste 2 teaspoons

  • Ginger paste 2 teaspoons

  • Green chillies slit 2

  • Turmeric powder 1 teaspoon

  • Coconut milk 1 1/2 cup

  • Salt to taste


Step 1

Heat sufficient oil in a kadai and deep fry the paneer pieces till lightly browned. Drain and place them on an absorbent paper.

Step 2

Heat one tablespoon oil in another kadai, add mustard seeds. When the mustard seeds crackle, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent.

Step 3

Add ginger paste, garlic paste, green chillies, turmeric powder and the fried paneer pieces. Cook on high heat for half a minute.

Step 4

Add coconut milk and salt and cook covered on low heat for about ten minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.