Paneer Coconut Gravy Recipe


250 gms paneer
1 coconut
1 tbsp cornflour
1 tsp cumin seeds (jeera)
1 tbsp oil
ghee or refined oil for deep-frying
salt to taste
To be ground into a paste
3 green chillies
1 medium onion
25 mm. (1″) piece of ginger (adrak)

For the topping
1 tbsp chopped corriander (dhania)

  • Cut the paneer into cubes or slices and deep fry in ghee to a light pink colour. Place in lukewarm water.
  • Scrape out the coconut meat, add 1 1/2 teacups of water and blend in a blender. Strain and take out thick milk. Add the cornfllour and mix well.
  • Heat the oil and fry the cumin seeds until they crackle. Add the paste and fry for 2 minutes.
  • Add the coconut milk and cook for 10 minutes. Remove from the heat and add the paneer slices and salt.
  • Cook for a few minutes.
  • Serve hot sprinkled with coriander.


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