Producer: Priyanka Das Editor: Aparna Singh
Paneer – 250 grams Fresh cream – 1/2 cup Coconut, grated – 5 tsp Tomato – 2 to 3 Onion – 2 Ginger-garlic paste – 1 tsp Turmeric – 1/2 tsp Cumin – 1 tsp Red chilli powder – 1 tsp Paneer masala – 1 tsp Green chilli – 3-4 Bay leaves – 2 Cloves – 2-3 Cardamom – 2-3 Garam masala – 1/2 tsp Oil – as required Salt – as per taste
First take the paneer and cut it into square pieces. After this, finely chop the onions and tomatoes.
Now put some oil in a pan and heat it. After the oil is hot, add paneer, fry it a little, and then take it out. Keep in mind that the paneer is not deep fried or else the paneer will turn hard which can reduce the taste of the dish.
Now add cumin, and bay leaves, and fry in the remaining oil of the pan. After frying for a few seconds, add cloves and cardamom to it. Add ginger-garlic paste and fry the spices for one more minute.
Add finely chopped onion to the spices and fry until the onion becomes soft. After that, add tomatoes and cook them for a while. When the tomatoes become soft, add turmeric, paneer masala, and garam masala to it and fry for some more time.
Wait for a moment until the aroma starts coming from the gravy. Add grated coconut and red chilli powder to it and then after frying it for 2 to 3 minutes, add cream and mix everything well.
Add the fried paneer and water as per your need and prepare the curry. When the dish comes to a boil and the gravy becomes thick, turn off the gas.
Your tasty coconut paneer dish is ready. Garnish it with grated coconut and serve it with roti or paratha.