Paneer in Coconut Gravy
by Tarla Dalal
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Added to 258 cookbooks
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The combination of onion-green chilli-ginger paste with coconut milk makes paneer in coconut gravy taste like a variety of keralite-stew. It goes well with roti and rice, and is very comforting if served hot, with a generous sprinkling of coriander, on a cold winter’s day!
- Heat 2 tbsp of oil in a kadhai, add the paneer cubes and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Remove and keep aside.
- Add the remaining 1 tbsp of oil in the same kadhai and add the cumin seeds.
- When the seeds crackle, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coconut milk and cornflour-water mixture, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Add the paneer, coriander and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||468.7 mcg|
|Vitamin B1||-0.6 mg|
|Vitamin B2||-0.6 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||8.7 mg|
|Folic Acid||24.3 mcg|
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