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.