Paneer in Coconut Gravy Recipe

Introduction

Paneer in Coconut Gravy is a delightful North Indian dish that perfectly balances the rich creaminess of coconut with the savory flavors of aromatic spices and fresh ingredients. This dish is not only a feast for the taste buds but also an eye-catching addition to your dinner table. Served with warm phulkas or fragrant jeera rice, it makes for a wholesome and satisfying meal. Let’s dive into the recipe, which promises to transport you to the bustling kitchens of North India with each bite.

Ingredients

Nutritional Information

Preparation Time

Servings

This recipe serves 3 people, making it perfect for a cozy family dinner or a small gathering.

Instructions

To create the rich and flavorful Paneer in Coconut Gravy, follow these steps:

1. Prepare the Masala:

   • Begin by roasting the whole spices. In a heavy-bottomed pan, add the coriander seeds, cumin seeds, and dry red chillies over low heat. Toast these spices until they become aromatic, then remove them from the heat and let them cool completely.

2. Sauté Aromatics:

   • In a separate pan, melt 1 tablespoon of butter over medium heat. Once the butter has melted and started to foam, add the finely chopped garlic and ginger. Sauté them until they release their fragrant aroma, about 1-2 minutes.

3. Cook the Coconut:

   • Add the grated coconut to the pan with garlic and ginger. Sauté the mixture until the raw smell of the coconut dissipates. This should take about 3-4 minutes. Next, add the diced onion and continue to fry until they become translucent. Turn off the heat and let the mixture cool.

4. Make a Paste:

   • In a blender or food processor, combine the cooled roasted spices and grind them into a coarse powder. Then, add the sautéed onion, garlic, ginger, and coconut mixture to the blender and process until you achieve a smooth paste. Add a pinch of salt to taste and mix well.

5. Marinate the Paneer:

   • Toss the diced paneer cubes in the prepared paste, ensuring that they are well-coated. Let this mixture marinate for at least 30 minutes to allow the flavors to infuse.

6. Prepare the Gravy:

   • In the same pan used earlier, melt the remaining 1 tablespoon of butter. Add the finely chopped onions and sauté until they soften. Then, incorporate the chopped tomatoes and sprinkle in salt. Cook the mixture covered over low heat until the tomatoes become soft and mushy. Use the back of a ladle to mash the tomatoes, creating a thick paste.

7. Combine Ingredients:

   • Once the tomato mixture is well-cooked, add the garam masala and sauté until the spices blend beautifully into the mixture. Next, gently fold in the marinated paneer along with any remaining marinade and about 1/4 cup of water to adjust the consistency.

8. Cook the Dish:

   • Cover the pan and simmer the gravy on low heat for about 5 to 7 minutes. This allows the paneer to absorb all the flavors. If the gravy appears too thick, add a little more water until you reach your desired consistency.

9. Finish and Serve:

   • Before serving, sprinkle in some kasuri methi (dried fenugreek leaves) and give the gravy a final mix. Check for seasoning and adjust the salt or spices according to your taste preferences.

Serve the Paneer in Coconut Gravy hot, paired with steaming phulkas or jeera rice. A side of kala chana salad adds a nutritious touch, rounding out your North Indian dinner experience beautifully.

Conclusion

This Paneer in Coconut Gravy recipe showcases the beautiful marriage of flavors typical in North Indian cuisine. The richness of coconut, the warmth of spices, and the creaminess of paneer create a delightful dish that is sure to impress your family and friends. Whether for a weeknight dinner or a special occasion, this recipe promises satisfaction in every bite. Enjoy your culinary journey!