Paneer coconut gravy

                                Paneer coconut gravy

                     Description

Cuisine- south indian

Main ingredients- cottage cheese/paneer and coconut milk

Nutrition facts- calorie,carbohydrates,fat,fibres protein and vitamins

Preparation time- 20-25 minutes

Cooking time- 25-30 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian

                  Ingredients

• Cottage Cheese/paneer,cubed- 250 gms
• Onion,grind to a paste- 3 
• Garlic paste- 1 1/2 tsp 
• Ginger- 1 tsp 
• Tomato,grind to a paste- 4 
• Coriander seeds powder- 1 tsp
• Red chillies- 2
• Cumin Seeds- 1/2 tsp 
• Coriander Seeds Powder- 1 tsp
• Red Chili Powder- 1/2 tsp
• Turmeric powder- a pinch 
• Sugar- 1/2 tsp
• Coconut milk- 1 cup
• Groundnut paste- 3 tbsp 
• Lemon Juice- 1 tsp 
• Ghee- 2 tbsp+ to deep fry
• Coriander leaves 

                 Method

Take sufficient ghee in a kadhai and deep fry paneer to a light pink colour. Roast the groundnuts and grind them to a fine paste.To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.

Heat ghee in a pan.Add cumin seeds, onion and cook till they become pink.Add the ginger garlic paste and stir it for 1 minute.Now add tomato paste and red chilly.Continue cooking it on medium flame till ghee begins to separate.Add coriander seeds powder, red chili powder, salt, sugar, groundnut powder, coconut milk.Add the paneer pieces and let the gravy cook till it thickens.Take off the fire and serve hot garnish it with well chopped coriander leaves.

                                 Serve hot with chapati or paranthas or naan.