When we think of Paneer, it’s always either Paneer Butter Masala
or any of the other combinations
that we would come up with. If we decide not to make the gravy rich and creamy, we might end up using the paneer with aloo or peas or gobi. I know all of these tastes great and makes a wonderful side dish for rotis.
There is another version that Amma makes that’s very creamy and aromatic. She uses lot of cardamom and couple of other spices that makes the dish stand out. So in all speculation we thought using something like coconut should not be very different.
So here is your crowd pleaser cooked in a coconut base. And you can take my word, it tastes great with rotis too. If you are one of those who think you can’t pair Paneer in any other form you ought to make and taste for yourself.
Paneer - 250 gms
Onions - 1 cup
Tomatoes, puree - 1 cup
Tomato chopped - 1/2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 1 long
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Coconut paste - 2 tbsp
Oil - 2 tsp
How to make Paneer in Coconut Gravy:
If you are using store bought Paneer, cut into cubes and roast in ghee. Else it’s not required with homemade paneer.
Heat a kadai with oil, saute onions till they turn colour, add ginger garlic paste and green chili. Add the chopped tomatoes and add all the spice powders. Simmer for few mins.
When the tomatoes soften, add the puree and bring to boil. Add a cup of water and then coconut paste.
Bring to boil, add salt. Finally add the paneer.
Serve with Chapatis
Some may tag this preparation as Paneer Malabari, I don’t think this recipe will qualify for that.
Enjoy your week ahead!