Gluten-Free Indian Vegetarian

Spicy paneer and green bean curry with coconut milk

Paneer is a wonderful cheese with a dense, crumbly texture and compliments flavours spicy, sweet and sour.It is a rich source of milk protein and unsalted. Although it is usually associated with South-Asian dishes, I have used it in other cuisines. It can also be grilled and served as a kebab or in a panini-style sandwich. As there isn’t any rennet used it is a perfect cheese for vegetarians to use in cooking. It is made using heat and acid rather than culture and rennet. 

My recipe includes green beans which adds a different texture, colour and the flavours compliment the paneer. 

Spicy paneer and green bean curry with coconut milk

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2


  • 2 tbsp sesame oil
  • 1 226g paneer cheese cut into 16 pieces
  • 1 small red onion finely chopped
  • 2 cloves finely chopped garlic
  • 1 tsp chopped root ginger
  • 1 tsp Garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tbsp red Thai curry paste
  • 1 tbsp tomato purée
  • 400g Coconut milk
  • 1 tsp chopped mint
  • 1 tbsp chopped coriander
  • 100 g green beans, topped and tailed and cut into halves


  • Gently heat the sesame oil in a frying pan and fry the paneer until just golden on each side.
  • Remove and saute the onion and garlic in the remaining oil, until soft. Add to the paneer.
  • Fry the cumin seeds until just popping and add the paprika, garam masala and turmeric and just heat gently taking care not to burn the spices. Remove from heat.
  • Add the paneer, green beans, onion and garlic back to the pan along with the ginger, curry paste, tomato puree and coconut milk. Stir well and heat gently for 15-20 minutes, ensuring the sauce doesn't stick to the bottom.
  • When the curry is nicely blended and beginning to thicken, add the coriander. Stir well.
  • Serve and sprinkle with mint.


Serves 2 as a main. If using as a side dish, can serve 4-6.
Serving suggestion -
  • spiced roasted new potatoes. 
  • roasted sweet potato wedges with nigella seeds
  • tomato salad 
  • naan, chapati or rice.
  • green salad with lettuce, baby spinach and rocket. 


  1. The instructions make no mention at all of the gree beans. At what point does one add these ? are they pre cooked….? Please help as i am hoping to prepare this as part of a family meal in a week or so.

    1. Hi Alistair sorry for the omission – I have corrected the instructions. I like my beans to have a little crunch to them but if you like them cooked more, then blanch them for a couple of minutes.

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