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.

Paneer Masala with Honey Twist/ Indian Cottage Cheese Roast / Paneer Kadai

Paneer Roast with Honey

Cooking time ( Approx: 25 minutes)

Ingredients

vegetable oil , for frying

400g paneer , cut into bite-sized pieces

1 tsp coriander seeds

2 tablespoon  ginger , peeled and chopped

1 medium onion , chopped

4 large ripe tomatoes , chopped

2  -3 tsp chilli powder

1/2 tsp fenugreek seeds

1 tsp garam masala

1 tbsp   honey

Garnish( optional)

small handful of fresh coriander , chopped

small knob of ginger , peeled and shredded into matchsticks

1 small red and 1 small green capsicum , seeded and finely chopped

3 spring onions , finely shredded

Preparation

Heat oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.

Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.

Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with capsicum and spring onions.