How To Prepare Paneer Coconut Gravy Recipe

Ingredients To Make Paneer Coconut Gravy Recipe

• 250 gms Cottage Cheese (Paneer)
• 4 Tomato (Tamatar) 
• Coriander Leaves (Dhania Patta) 
• 2 fresh red chillies
• 1/2 tsp Cumin Seed (Jeera) 
• 1 tsp Coriander Seeds Powder (Dhania Powder) 
• 1 tsp Lime or Lemon Juice (Nimbu) 
• 2 tblsp Clarified Butter (Ghee) 
• 3 Onion (Pyaj)
• 1/2 tsp Red Chili Powder (Lal Mirchi) 
• 1/2 tsp Sugar
• 3 tblsp Groundnut (Moong Fali) Powder
• 1 cup Coconut Milk 
• 4 - 5 cloves Garlic (Lasun) 
• 1 " long piece Ginger (Adrak)

Preparation Method of Paneer Coconut Gravy Recipe

1. Cut paneer in squares.
2. Grind onions to a paste and grind tomatoes finely.
3. Grind ginger, garlic to a paste.
4. Chop coriander leaves  very finely.
5. Chop fresh red chillies very finely.
6. Roast the groundnuts and grind them to a fine paste.
7. To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water.
8. Sieve the mixture and coconut milk is ready.
9. Heat clarified butter in a pan.
10. Add cumin seed, onion and pink it, stirring continuously.
11. Add the ginger garlic paste and stir it for 1 minute
12. Now add tomato and fresh red chilly.
13. Cook for sometime and then add tomato.
14. Continue cooking it on medium flame till ghee/oil begins to separate.
15. Add coriander seeds powder, red chili powder, salt, sugar groundnut (moong fali) powder, coconut milk.
16. Add the paneer pieces and let the gravy cook till it thickens.
17. Take off the fire and serve hot garnish it with well chopped coriander leaves.

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