Paneer Coconut Gravy

A rich and mildly spiced paneer curry cooked in a creamy coconut and groundnut-based gravy with aromatic spices.

Ingredients

1. 250 gms cottage cheese (paneer)
2. 3 onions
3. 4–5 cloves garlic
4. 1 inch piece ginger
5. 4 tomatoes
6. Coriander leaves (finely chopped)
7. 2 fresh red chillies (finely chopped)
8. 1/2 tsp cumin seeds
9. 1 tsp coriander seeds powder
10. 1/2 tsp red chilli powder
11. 1/2 tsp sugar
12. 3 tbsp groundnut powder
13. 1 cup coconut milk
14. 1 tsp lime or lemon juice
15. 2 tbsp clarified butter (ghee)
16. Salt to taste

Method

1. **Preparing ingredients

   • Cut paneer into medium-sized squares.
   • Grind onions into a smooth paste.
   • Grind tomatoes finely into a puree.
   • Grind ginger and garlic together into a paste.
   • Finely chop coriander leaves and fresh red chillies.

2. **Making coconut and groundnut paste

   • Dry roast groundnuts and grind them into a fine paste.
   • Grate fresh coconut and grind with 1 cup water.
   • Sieve the mixture to extract fresh coconut milk.

3. **Making the gravy base

   • Heat clarified butter in a pan.
   • Add cumin seeds and let them splutter.
   • Add onion paste and sauté, stirring continuously, till lightly pink.

4. **Cooking aromatics

   • Add ginger-garlic paste and sauté for 1 minute.
   • Add tomato puree and chopped fresh red chillies.
   • Cook on medium flame till the mixture thickens and ghee separates.

5. **Adding spices and richness

   • Add coriander powder, red chilli powder, salt, sugar, groundnut paste, and coconut milk.
   • Mix well and simmer gently.

6. **Adding paneer

   • Add paneer pieces to the gravy.
   • Let the curry cook till the gravy thickens and paneer absorbs flavors.

7. **Finishing and serving

   • Switch off the flame and add lime or lemon juice.
   • Garnish with finely chopped coriander leaves.
   • Serve hot with rice or Indian breads.