I had a box of coconut milk in refrigerator for quite sometime now and I needed to cook something with it so I start browsing the web and came across this recipe. I hate curry leaves and also I did not have all the ingredients in the recipe mentioned so I needed to change it a little bit with the available stuffs from my pantry. So I made a little different paneer version of the recipe and it turned out to be great. I soon hope to make it with prawns as well.
200 gms soft paneer (I usually submerge it for half hour in the salt water to get some flavour inside.)
2 tbs vegetable oil
1 tsp fenugreek seeds
1 tsp whole mustard seeds
2 whole red chilli
2-3 cloves of garlic (mash it with butt of the knife and cut into fine pieces)
1 medium size onion (roughly chopped)
1 inch ginger (cut into small pieces)
1 medium size tomato (roughly chopped into small pieces)
1 tbs cumin powder
1 tbs coriander powder
0.5 tbs of fennel powder
0.5 tbs turmeric
0.5 tbs black pepper powder
1 tbs sugar
Salt to taste
150 ml coconut milk (I used packaged coconut milk)
- Heat 2 tbs vegetable oil
- add methi (fenugreek seed) and mustard seeds and whole red chilli and chopped garlic in the oil. Saute till the garlics are brown.
- Add the chopped onions and saute till they are translucent.
- Add the chopped tomato, green chilli and ginger. Saute till tomatoes are soft and can be mashed with the help of the ladle.
- Add fennel powder, coriander powder, cumin powder, pepper powder and turmeric in the pan. Add the salt and the sugar. Add little water in the pan and cook covered for 2-3 minutes.
- Add coconut milk (150 ml) and cook for another 5 minutes.
- Turn off the heat
- Add the paneer cubes.
- Paneer in coconut milk is ready to be served with hot parathas or roti.