Spicy Paneer Coconut-Pepper Curry
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!
Servings: 4 people
Calories: 250kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 200 gms Paneer
- 2 Onion finely chopped
- Few Curry leaves
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Kasoori Methi (Dry Fenugreek Leaves)
- 1 Green Chili
- 1 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Ghee (Clarified butter)
- 1 tablespoon Oil
- 1 tablespoon Coriander Leaves
For Masala Paste
- 10 Curry leaves
- ¼ Cup Grated Coconut
- ¾ teaspoon Peppercorns
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Amchoor Powder (Dry Mango Powder)
- 2 Cloves
- ½ inch Cinnamon Stick
Instructions
- 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.
Video
Nutrition
Serving: 0.33Cup | Calories: 250kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g