Name: Coconut Paneer Masala recipe by Rekha Unni at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200g cubed Paneer; 1/2 cup thick coconut milk; 1/3 cup thin coconut milk; 1 bay leaf; 1/4 teaspoon red chilli powder; 1 teaspoon garam masala; 1/4 teaspoon sugar; Salt to taste; 2 tbsp oil/butter/ghee; To Roast and grind; 3 teaspoon oil; 4 tbsp Dessicated or dry coconut; 1 onion roughly chopped; 2 big tomatoes roughly chopped; 2 cloves; 2 green cardamom; 1 strand mace; 1 black cardamom; 1/2 inch cinnamon stick; 6-7 whole cashews chopped; 1-2 green chillies; 1 tbsp ginger garlic paste

Ingredients Serving: 4

200g cubed Paneer
1/2 cup thick coconut milk
1/3 cup thin coconut milk
1 bay leaf
1/4 teaspoon red chilli powder
1 teaspoon garam masala
1/4 teaspoon sugar
Salt to taste
2 tbsp oil/butter/ghee
To Roast and grind
3 teaspoon oil
4 tbsp Dessicated or dry coconut
1 onion roughly chopped
2 big tomatoes roughly chopped
2 cloves
2 green cardamom
1 strand mace
1 black cardamom
1/2 inch cinnamon stick
6-7 whole cashews chopped
1-2 green chillies
1 tbsp ginger garlic paste

Instructions

Heat oil in a pan and roast whole spices until aromatic
Add onions and saute for 3-4 minutes
Add ginger garlic paste and green chillies. Saute for 2 minutes
Add tomatoes and saute until mushy
Add Dessicated coconut and lightly roast. Allow mixture to cool completely. Grind to smooth paste
Grill or fry paneer in a pan with little oil until golden brown on edges keep it aside
Heat oil/ butter/ ghee in a pan. Add bay leaf and saute for few seconds
Add ground paste and saute for 4-5 minutes.
Add red chilli powder, sugar and salt. Mix well
Add thin coconut milk and paneer. Cover and simmer for 2-3 minutes
Add thick coconut milk.stir and switch off. Cover and rest for 15-20 minutes. garnish with coriander leaves.Serve hot with roti or pulao

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