Paneer-Veggies in Coconut Gravy

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Tasty Kadai Paneer, Best Potato Vegetable Casserole, Easy Restaurant Style Green Peas Masala

Rate This Recipe
4.5

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 - Corn flour
  • 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

How to Make Paneer-Veggies in Coconut Gravy

  • Heat 1 tsp oil, add onions, stir-fry till transparent.
  • Add chillies, ginger, garlic, salt, grind to a fine paste.
  • Add paneer, coconut, grind a little more.
  • Add flours to coconut milk, mix till smooth, keep aside.
  • To proceed:
  • Boil beans till tender, pour cold water, drain, add to peas, keep aside.
  • Heat oil in a large heavy pan.
  • Fry paneer fingers, a few at a time, drain, keep aside.
  • When all are fried, add to veggies, keep aside.
  • Fry peanuts and cashews till light golden, drain.
  • Fry curry leaves, drain, add to cashews, keep aside.
  • Strain oil if it has burnt bits floating in it.
  • Pour oil back into pan, add cumin, mustard seeds, asafoetida, stir.
  • Add ground paste, stir-fry for 3-4 minutes. Add 1 cup water, bring to a boil, add paneer and veggies.
  • Add coconut milk mixture, salt, stir continuously, till mixture boils again.
  • Reduce heat, continue to cook till gravy is thick.
  • Pour into serving bowl, stir in coriander leaves just before serving.
  • To garnish: sprinkle fried cashews, peanuts and curry leaves on top. Serve hot with rice, parathas, appams, or chapattis.