Tender Coconut and Paneer Curry
by LOPA SHAH
Added to 4 cookbooks
This recipe has been viewed 19699 times
Tasty and healthy south indian curry using paneer,tender coconut and coconut milk.
For the madras curry powder- Dry roast all the ingredients in a tava, cool and blend in a mixer with few dried curry leaves, till smooth.
- Store in an air-tight container till use.
For curry- Reserve the water from tender coconut and remove the pulp and chop the pulp. Keep aside.
- Heat oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the curry leaves and onions and saute till the onions turn golden brown in colour.
- Add the tomatoes and saute till it is reduced to a pulp.
- Add 1 1/2 cup of coconut water and curry powder and when the gravy begins to boil add chopped coconut pulp, salt and paneer.
- Mix well and simmer for 2-3 minutes.
- Add the coconut milk, mix well and bring to a boil and remove from fire.
- Serve hot with paratha or puri.
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This recipe was contributed by LOPA SHAH on 08 Aug 2011
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