• 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