- Paneer 500 grm
- Onion 5-6 slice
- Garlic 4-5 cloves
- crushed Ginger 1inch
- crushed Tomato 2
- slice Green chili 2
- Cinnamon's stick 1inch 2 pieces
- Cashew 12-15
- Coriander power 1tsp
- Garam masala powder 1tsp
- Turmeric powder ¼ tsp
- Red chili powder 1tsp
- Dried fenugreek leaves (kasoori methi) 1 tsp
- Honey 1tbsp
- Butter 2tabsp
- Oil 2-3 tbsp.
- Coconut milk 1 cup
- Hot water as required
- Salt as required
Coconut Gravy Paneer process of cooking
Cut the Paneer into cubes soak it salt water.
Heat 2 tbsp oil in a pan & fry the chopped onion, tomato, 1stick cinnamons with cashew till it soft.
Turn off the lame & cool down it.
Then blend them fine paste.
Heat 1tbsp oil with butter in a pan; add bay leaf, 1 stick cinnamons, cardamom pods 2, add ginger, garlic crushed & sauté it till good aroma.
Then add chili powder sauté it few second, add into the pan tomato paste sauté it for 2-3 minutes on low flame.
Then Coles with lid & cook it for 5 minutes on same flame.
Then remove the lid; add coconut milk, hat water & mix it well cook it for 5-7 minutes on medium flame.
Then add garama masala powder, salt & mixt it again lid it for 2-3 minutes on same flame.
Then add the honey, roasted crushed kasoori methi & cook it for another 2-3 minutes.
Then add paneer cubes, cardamom powder into the gravy mix it well.
Cook with lid for4-5 on same flame.
Turn off the flame.
Now ready to serve