Paneer in Coconut Gravy Recipe

Paneer is broadly utilized as a part of North Indian formulas yet for what reason not give a South Indian bend? In this formula of Paneer In Coconut Gravy Recipe, paneer is marinated in a coconut and onion sauce and after that cooked alongside this marination alongside the exemplary tomato onion sauce, at that point at long last embellished with smashed kasuri methi. Attempt this dribble commendable formula an attempt and make your weeknight supper an exceptional one!

Serve this Paneer In Coconut Gravy alongside hot Phulkas or even Jeera Rice alongside a Kala Chana Salad to make it an entire North Indian Style Dinner.

Method to Make Paneer in Coconut Gravy Recipe

1. To start making the Paneer In Coconut Gravy, we have to first set up the masala for the sauce.
2. In a skillet include coriander seeds, cumin seeds and red chillies on a low fire. Broil the flavors until the point that they turn fragrant. Kill the fire and enable it to cool.
3. In another container, include one tablespoons of margarine. Once the margarine has liquefied, include cleaved garlic and ginger and saute until the point when the fragrance drifts through the air.
4. Next include the hacked coconut pieces and saute till crude possess a scent reminiscent of coconut leaves. At last, include diced onion and sear till they turn translucent, kill warm and enable it to cool.
5. In a mixie bump, include dry broiled flavors and granulate into coarse powder. Into a similar jug, include onion coconut blend, little water and crush smooth into a glue.
6. To this blend, include minimal salt blend well. Marinate the diced paneer 3D squares in this glue for half hour.
7. Meanwhile, in a dish, include remaining spread and saute onions until the point that they turn delicate.
8. Include finely hacked tomatoes and salt. Blend well and cook secured on low warmth until the point that the tomatoes turn delicate and soft.
9. Pound tomatoes with the back of a spoon and cook till the onion tomato blend resembles a glue. Include garam masala and saute until the masala joins well into the blend.
10. To this blend, include paneer alongside the marination glue, required measure of water and blend well. Cook secured on low warmth for 5 to 7 minutes. Include minimal more water if required.
11. At long last, include kasuri methi and give everything a decent blend.
12. Serve this Paneer In Coconut Gravy alongside hot Phulkas or even Jeera Rice alongside a Kala Chana Salad to make it a total North Indian Style Dinner.

Ingredients

• 2 cups Paneer (Homemade Cottage Cheese) , cut into 1/2 inch cubes
• 1 Onion , finely chopped
• 2 Tomatoes , finely chopped
• 1 teaspoon Garam masala powder
• Salt , to taste
• 3/4 Water
• 2 tablespoons Butter

For the masala paste

• 1 tablespoon Coriander (Dhania) Seeds
• 1/2 tablespoon Cumin (Jeera) seeds
• 4 Dry red chillies
• 3 cloves Garlic , finely chopped
• 1 1/2 inch Ginger , finely chopped
• 1 Onion , sliced
• 1/3 cup Fresh coconut , pieces