Paneer (Cottage Cheese) With Onion And Coconut Curry(Gravy)
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Ingredients
- Oil – 2 Tablespoons + 1 Tablespoon
- Curry leaves – 4 to 5
- Onion sliced – 2 medium
- Garlic cloves – 4
- Turmeric powder – 1 Teaspoon
- Fenugreek seeds – 1 Teaspoon
- Fennel seeds – 1 ½ Teaspoons
- Cumin seeds – 2 Teaspoons
- Coriander seeds – 2 Teaspoons
- Dry red chillies – 3
- Desiccated Coconut – ¼ cup
- Milk – ½ to 1 cup
- Salt
- Paneer / Cottage Cheese – 100 gm
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Instructions
- Heat 2 Tablespoons oil in kadai, add curry leaves, onions, garlic and saute for 1 minute or onion become light brown.
- Add desiccated coconut, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, dry red chilies, turmeric powder, salt mix well. Cook for 1 minute. Let it cool down. Blend this mixture and make smooth paste.
- Heat 1 tablespoon oil in kadai, add paste, mix well. Add milk to adjust consistency of gravy and cook for 4 to 5 minutes or till curry become semi thick. Add paneer pieces, cook for 1 minute. Serve hot with roti.
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