Thursday, Dec 20 2007

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Paneer-Veggies in Coconut Gravy

Ingredients:

For gravy:
2 cups coconut milk
2 tbsp. coconut scrapped
1/4 cup paneer
5 green chillies
2" piece ginger
5-6 flakes garlic peeled
1 large onion, quartered
1 tbsp. plain flour
1 tbsp. cornflour
1 tsp. oil
salt to taste

Other ingredients:
100 gms. paneer, cut into fingers
20 french beans,strung and chopped into 1 inch fingers
1 capsicum, deseeded, sliced into vertical strips
1/2 cup green peas, boiled, drained, cooled
1 tbsp. fresh coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. peanuts
1 tbsp. cashews halved
1/4 tsp.each mustard and cumin seeds
2-3 pinches asafoetida
1/4 tsp. salt to taste
3 tbsp. oil

Method:

For gravy:

1. Heat 1 tsp. oil, add onions, stirfry till transparent.
2. Add chillies, ginger, garlic, salt, grind to a fine paste.
3. Add paneer, coconut, grind a little more.
4. Add flours to coconut milk, mix till smooth, keep aside.

To proceed:

1. Boil beans till tender, pour cold water, drain, add to peas, keep aside.
2. Heat oil in a large heavy pan.
3. Fry paneer fingers, a few at a time, drain, keep aside.
4. When all are fried, add to veggies, keep aside.
5. Fry peanuts and cashews till light golden, drain.
6. Fry curry leaves, drain, add to cashews, keep aside.
7. Strain oil if it has burnt bits floating in it.
8. Pour oil back into pan, add cumin, mustard seeds, asafoetida, stir.
9. Add ground paste, stirfry for 3-4 minutes.
10. Add 1 cup water, bring to a boil, add paneer and veggies.
11. Add coconut milk mixture, salt,stir continuously, till mixture boils again.
12. Reduce heat, continue to cook till gravy is thick.
13. Pour into serving bowl, stir in coriander leaves just before serving.
14. To garnish: sprinkle fried cashews, peanuts and curry leaves on top.
15. Serve hot with rice, parathas, appams, or chappathis.

Making time: 45 minutes
Makes: 6 servings
Shelflife: 1 day

Note: To eat with rice the gravy may a be kept a bit thinner, by either adding lesser flour, or more water.

Coconut Dishes Index

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