Paneer (Cottage Cheese) With Onion And Coconut Curry(Gravy)

4.30 from 4 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Servings 2
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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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4.30 from 4 votes
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Riddhi Vasavada
Riddhi Vasavada

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