Sunday, March 9, 2014

Paneer in Coconut masala gravy


1 pkg paneer cut into cubes
2 medium onions (sliced)
2 green chillies (slit)
1 tsp red chilli powder
1 tsp sabzi masala
1 tsp fresh cream

To be ground to paste

1 cup grated coconut
2-3 green chillies
1" piece ginger
4-5 cloves of garlic
whole garam masala
a few peppercorns
3-4 small tomatoes

a small bunch of coriander & mint leaves


Heat a tsp of oil in a frying pan.

Saute sliced onions & slit green chillies till golden brown.

In a separate pan, add a tsp of oil. Saute ginger, garlic, green chillies & garam masala. When the garlic is a light golden color, add the grated coconut & saute till light brown.

Remove the sauted masala & add small tomtoes & saute till it shrinks.

Remove the tomatoes & saute the coriander & mint leaves for a couple of mins.

Grind together the initially sauteed masala, tomatoes, coriander & leaves to a fine paste.

Add this paste to the sauteed sliced onions. Add chilli powder & sabzi masala to taste. Saute till the oil separates from the masala.

Then add 1/2 cup of water, cubed paneer & salt. Cover & cook on simmer till the paneer is soft & the gravy has thickened.

Turn off the heat & garnish with fresh cream.

Serve hot with chappathi or rice.

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