Ingredients

• tender coconut with firm pulp- 2
• thick coconut milk - 1 cup
• onion - 1 cup, minced
• tomato - 1 cup, chopped
• paneer - ½ cup, cut into tiny pieces
• vegetable oil - 2 tbsp
• madras curry powder - 2 to 3 tsp
• mustard - 1 tsp
• curry leaves few
• salt to taste

How to Make Tender Coconut and Paneer Curry

• Reserve the water from tender coconut.
• Ease out the pulp and chop into tiny pieces.
• Heat oil in a kadai. Add mustard and curry leaves.
• When mustard seeds splutter, add onion and fry till light brown.
• Add tomato and fry till it is reduced to a pulp.
• Add 1.5 cup of tender coconut water and curry powder.
• When the gravy begins to boil add chopped coconut pulp and paneer.
• Add salt to taste. Simmer for 2-3 minutes.
• Add coconut milk.
• Bring to a boil and remove from fire.
• Serve hot with paratha or poori.