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

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

  • Author: Deyana Goh
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 1x
  • Category: Vegetables
  • Method: Sautéing
  • Cuisine: Indian
  • Diet: Vegetarian


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


  1. Defrost the paneer and soak in hot water for 10-15 minutes to soften. Drain and set aside.
  2. Blend into a fine paste: big red chillies, shallots, garlic, ginger, galangal.
  3. Heat the vegetable oil in a wok over medium heat. Sauté the blended paste until fragrant, about 3 min. 
  4. Add the coriander powder, turmeric powder, lemongrass and lime leaves. Sauté for 1 min.
  5. Add the coconut cream. Bring to a boil. 
  6. Lower the heat and add the paneer. Let it simmer and stir at regular intervals to prevent the coconut milk from separating.
  7. 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