Paneer Coconut Curry

250 gms cottage cheese (Paneer) 
3 onion (Pyaj)
4 - 5 cloves garlic (Lasun)
1 " long piece ginger (Adrak)
4 tomato (Tamatar)
coriander leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp cumin Seed (Jeera)
1 tsp coriander seeds powder (Dhania Powder)
1/2 tsp red chili powder (Lal Mirchi)
1/2 tsp sugar
3 tblsp groundnut (Moong Fali) powder
1 cup coconut milk
1 tsp lime or lemon juice (Nimbu)
2 tblsp clarified butter (Ghee)
Preparation Method: 
  • Cut paneer in squares.
  • Grind onions to a paste.
  • Grind tomatoes finely.
  • Grind ginger, garlic to a paste.
  • Chop coriander leaves very finely.
  • Chop fresh red chillies very finely.
  • 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 clarified butter in a pan.
  • Add cumin seed, onion and fry till it turns pink, stirring continously.
  • Add the ginger garlic paste and stir it for 1 minute
  • Now add tomato and fresh red chilly.
  • Cook for sometime and then add tomato.
  • Continue cooking it on medium flame till ghee/oil begins to separate.
  • Add coriander seeds powder, red chili powder, salt, sugar, peanuts 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.

Chef's Name: 
Rehana Khambaty