Paneer kalio is an experimental fusion dish, combining Indonesian and Indian cuisines. Here, cottage cheese is cooked in a coconut milk curry that’s similar to rendang.
- 200g frozen paneer cubes
- 120 ml coconut cream
- 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
- 1 lemongrass, bruised and sliced
- 3 kaffir lime leaves
- ½ tsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
- 4 tbsp vegetable oil
- Defrost the paneer and soak in hot water for 10-15 minutes to soften. Drain and set aside.
- Blend into a fine paste: big red chillies, shallots, garlic, ginger, galangal.
- Heat the vegetable oil in a wok over medium heat. Sauté the blended paste until fragrant, about 3 min.
- Add the coriander powder, turmeric powder, lemongrass and lime leaves. Sauté for 1 min.
- Add the coconut cream. Bring to a boil.
- Lower the heat and add the paneer. Let it simmer and stir at regular intervals to prevent the coconut milk from separating.
- When the coconut milk starts to thicken into a curry, about 30 min, turn off the flame and serve.
- I’ve used store-bought frozen paneer, but fresh paneer is, of course, better. For store-bought paneer, remember to soak it in hot water for 10-15 minutes to soften it.
Keywords: Fusion, Experimental, Dairy, Indian-Indonesian food