Spicy Paneer Coconut Pepper Curry Recipes

SPICY PANEER COCONUT-PEPPER CURRY

Spicy Paneer Coconut-Pepper Curry image

Paneer Curry is an ultimate accompaniment for any Indian flat bread like Roti, Naan, Paratha etc. This curry is unique as its enriched with coconut, pepper and other spices. A real treat for spice lovers!

Provided by Sowmya Venkatachalam

Time 40m

Number Of Ingredients 19

Ingredients

200 gms Paneer
2 Onion (finely chopped)
Few Curry leaves
¼ tsp Turmeric Powder
1 tsp Kasoori Methi (Dry Fenugreek Leaves)
1 Green Chili
1 tsp Kashmiri Red Chili Powder
1 tbsp Ghee (Clarified butter)
1 tbsp Oil
1 tbsp Coriander Leaves
10 Curry leaves
¼ Cup Grated Coconut
¾ tsp Peppercorns
2 tsp Ginger Garlic Paste
1 tsp Coriander Powder
½ tsp Cumin Powder
1 tsp Amchoor Powder (Dry Mango Powder)
2 Cloves
½ inch Cinnamon Stick

Steps:

I have used store bought paneer cubes. I soak them in warm water so that they would be soft. Once the paneer is soft, cut into cubes and set aside.
Take all the masala ingredients to the mixer and grind it to a nice paste.
Heat oil or butter in a pan, add curry leaves and chopped onion and green chilli along with pinch of salt.
Saute the onions till they become golden brown color. Then add masala paste along with turmeric powder and paprika powder and mix well. Keep the flame in medium and allow it to boil for 10 minutes as the masala paste is very raw.
Crush the kasoori methi leaves and add it to the gravy. Next add the paneer cubes and adjust the water level and mix well.
Adjust the salt and cover the pan with a lid keeping the flame low and allow the whole gravy to cook in low flame for 10 minutes. Finally garnish with chopped coriander leaves and remove from flame
Yummy, Spicy Paneer Gravy is now ready to serve with any Indian Bread.

Nutrition Facts : ServingSize 0.33 Cup, Calories 250 kcal, Carbohydrate 32 g, Protein 8 g, Fat 10 g

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