Paneer Coconut gravy Recipe

Paneer – 250 gms
Onion (Pyaj) – 3 nos
Garlic (Lasun) – 4 – 5 cloves
Ginger (Adrak) – 1 long piece
Sugar – ½ tsp
Tomato (Tamatar) – 4 nos
Coriander leaves (Dhania pate) –  as required
Coriander seeds powder – 1 tsp
Red chilies – 2 fresh
Cumin seeds – ½ tsp
Groundnut powder – 3 tbsp
Coconut milk – 1 cup
Lime/ lemon juice – 1 tsp
Clarified butter (Ghee) – 2 tbsp
Red chili powder – ½ tsp

Method Of Preparation
1)Take paneer, cut it into squares.
2)Take the onions and grind it into paste
3)Take the tomatoes and grind it finely
4)Make a paste of garlic and ginger
5)Chop the coriander leaves and red chilies finely.
6)Take the groundnuts, roast it and grind them.
7)For coconut milk, grate coconut and put it in a grinder along with one cup of water.  Filter the mixture and you get coconut milk.
8)Heat butter in a pan
9)To this add cumin seeds, Onions and keep stirring it till it turns pink
10)Now add  ginger garlic paste  to this and keep stirring it for a minute
11)To this add red chili and tomatoes.
12)Keep cooking, till the oil starts separating out
13)Now add red chili powder, coriander seeds, sugar, salt, coconut milk and groundnut powder.
14)Put the paneer slices and allow it to cook till the gravy starts thickening.
15)Serve this with coriander leaves and to be served hot.

| October 21st, 2011 | Posted in Paneer Coconut gravy Recipe, Paneer Recipes |

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