Nariyal Paneer, also known as Coconut Paneer Curry, is a delicious and creamy Indian dish made with cottage cheese and coconut. Here’s how to make coconut paneer:
Component:
- 200 grams paneer, in cubes
- 1 cup grated coconut
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1 inch ginger, grated
- 4-5 garlic cloves, finely chopped
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (as per taste)
- 1 tsp garam masala
- 1/2 cup curd
- 2 tbsp oil or ghee (clarified butter)
- salt to taste
- Fresh coriander leaves for garnishing
Instruction:
- Heat oil or ghee in a pan or kadhai on medium heat.
- Add cumin seeds and let them crackle.
- Add chopped onion to it and fry till it turns golden brown.
- Add grated coconut to it and fry for a few minutes till it becomes light golden.
- Add chopped tomatoes, green chillies, ginger and garlic. Cook till the tomatoes become soft and pulpy.
- Let the mixture cool and then put it in a blender or food processor. Blend it to make a soft paste.
- Heat the same pan on medium heat and add the grated coconut paste.
- Add turmeric powder, red chili powder and garam masala. Mix well and cook for a few minutes so that the flavors meld together.
- Whisk the curd in a separate bowl and add it to the pan. Keep stirring continuously to prevent sticking.
- Add salt as per taste and mix well. Cook for a few minutes until the gravy becomes slightly thick.
- Add the paneer pieces to the gravy and mix gently so that the sauce coats them evenly.
- Cover the pan and let the paneer cook in the gravy for 5-7 minutes on low flame.
- When the paneer becomes completely hot, turn off the flame.
- Garnish with fresh coriander leaves.
- Serve nariyal paneer hot with roti, naan or rice.
