Last week we had here the Mushroom in coconut milk gravy recipe. In the comment section, Pallavi had asked if the mushroom can be substituted, may be with Paneer. So I decided to try the same recipe with Paneer instead of Mushroom. Well, though the original mushroom gravy had a dexterity and Mushroom’s uniqueness, this paneer recipe was not bad either. You can give it a try, its kind of good.
So here is the recipe of Paneer in coconut milk gravy.
- Paneer – 400 gm
- Onion – 2 (big)
- Coconut milk – 2 cups (depends on its thickness)
- Ginger – garlic paste – 1 table spoon
- Garam masala – 1 tbsp
- Coriander powder – 1 tbsp
- Jeera – 1 tbsp
- Mustard seeds – 1 tbsp
- Turmeric powder
- Red chilly powder (as per taste)
- Green chilly – 2
- Curry leaves – 7-8
- Coriander leaves
- Salt – as per your taste
- Tomatoes (optional) – 2
Dice the Paneer into cubes.
In a frying pan, add little oil and saute mustard seeds, curry leaves.
Then, add the chopped onions, followed by ginger-garlic paste and green chillies.
Stir fry till the onion turn golden yellow.
Then add rest of the ingredients except Paneer and coriander leaves. Fry for 2-3 minutes.
Add the stir fried ingredients into a pressure cooker.
Add little water.
Switch off the gas when the first whistle comes from the cooker.
Transfer the content back into kadai.
Add the coconut milk into the ingredients.
Add Paneer cubes.
Let it simmer for 2-3 minutes.
Paneer in coconut milk gravy is ready to serve.
I tried the dish with Roti and it went well with it. Unlike the mushroom in Coconut milk gravy, I doubt this dish will go well with Idly and Dosa. The gravy would but not the Paneer with Idly and dosa, atleast not for me. It might do well with rice items too.
Neverthless, its worth a try 🙂