Tender Coconut and Paneer Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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