Paneer Malai Curry

Ingredients list for Paneer Malai Curry

• 200 grams Cottage Cheese
• 1 large Tender Coconut
• 1 1/2 Coconut scrapped
• 4 tablespoons Oil
• to taste Salt
• 1/2 tablespoon Turmeric powder
• 2 Bay leaves
• 3-4 Green cardamoms
• 3-4 Cloves
• 1 inch stick Cinnamon
• 2 medium Onions grated
• 1 tablespoon Ginger paste
• 1 teaspoon Red chilli powder
• 1 tablespoon Pure ghee

Method

1. Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt.
2. Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.
3. Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly.
4. Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required.
5. Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk.
6. Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes.
7. ake a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C.
8. Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum.
9. Serve directly from the coconut shell.

Nutrition Info