Paneer Masala in Coconut Gravy - Cottage Cheese in Coconut Gravy

               

250 gms Cottage Cheese (Paneer)

3 Onion  sliced

4 - 5 cloves Garlic   

1 " long piece Ginger 

4 Tomato

Coriander Leaves

2 fresh red chillies

1/2 tsp Cumin Seed  

1 tsp Coriander Seeds Powder

1/2 tsp Red Chili Powder   

1/2 tsp Sugar( Binding Agent)

3 tblsp Groundnut (Moong Fali) Powder / 3 tbsp socked Cashewnut paste

1 cup Coconut Milk

1 tsp Lime or Lemon Juice   

2 tblsp Clarified Butter  / Oil

 Method of Preparation

Cut paneer in squares.

Grind   the onions in to paste

Grind the tomatoes in to paste

Grind ginger  and 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 1/2 cup of hot water. Sieve the mixture and coconut milk is ready.

Heat clarified butter (ghee)/Oil  in a pan.

Add cumin seed (jeera), onion (pyaj) and  roast it , stirring continously.

Add the ginger garlic paste and stir it for2  minute

Now add tomato paste, Lime juice and chopped  red chilly.

Continue cooking it on medium flame till ghee/oil begins to separate.

Add coriander seeds powder  , red chili powder  , salt, sugar ,groundnut (moong fali) powder . Stirr it for three minutes.

Add the paneer pieces and mix it with masala for 3-4 minutes.

Add the coconut milk and stir for 3 minutes.  

Take off the fire and serve hot garnish it with well chopped coriander leaves.