Paneer Coconut Gravy


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    • 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)


    Step 1

    Cut paneer in squares.

    Step 2

    Grind onions to a paste.

    Step 3

    Grind tomatoes finely.

    Step 4

    Grind ginger (adrak), garlic (lasun) to a paste.

    Step 5

    Chop coriander leaves (dhania patta) very finely.

    Step 6

    Chop fresh red chillies very finely.

    Step 7

    Roast the groundnuts and grind them to a fine paste.

    Step 8

    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.

    Step 9

    Heat clarified butter (ghee) in a pan.

    Step 10

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

    Step 11

    Add the ginger garlic paste and stir it for 1 minute

    Step 12

    Now add tomato and fresh red chilly.

    Step 13

    Cook for sometime and then add tomato (tamatar).

    Step 14

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

    Step 15

    Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.

    Step 16

    Add the paneer pieces and let the gravy cook till it thickens.

    Step 17

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

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