21 Aug 2014

Paneer-Corn-Capsicum Mix In Coconut Gravy

Few days back i bought a tin of Coconut milk with no recipes in mind..Though it uses in many cuisines but i haven't decided as to how and in which recipe i was going to use it..And well well, with only few things around i.e. Paneer (Cottage Cheese), Corns (stored in freezer, so always in stock) and Green Capsicum..(Green Bell Pepper), I decided to mix all the three and instead of making paneer in usual onion-tomato gravy, for a change have added Coconut milk to it...A sort of coastal curried meal..:) loved it..



1 1/2 cup Paneer cut in to cube (Stir fry those paneer cubes in little oil and immediately transfer in to a bowl full of room tempreture water and let it remain for 10-12 minutes, this will help paneer cubes stay soft)
1 cup coconut milk
1 medium-large onion pureed
1 medium and nicely riped red tomato puree
1 medium Green Capsicum small chopped (Bell pepper)
1 tbsp Olive oil or any vegetable oil
1/2 tsp mustard seeds
pinch of Heeng powder (Asafoetida powder)
1 tsp Ginger- garlic paste
1 tsp red chilly powder
1/2 tsp Turmeric powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp Coriander powder
Salt to taste

For Garnishing:
Freshly chopped Coriander Leaves


  • In a pan, heat oil and add mustard, as soon as it splutters, add pinch of heeng powder, ginger-garlic paste, onion puree and pinch of salt. Saute the puree until light pink. 
  • Now add Tomato Puree, Green Capsicum small chopped, red chilly powder, turmeric powder, garam masala powder and cumin-coriander powder. 
  • Saute and mix all until capsicum is cooked.
  • Add Paneer pieces to it and add a cup full of thick coconut milk (make sure while adding coconut milk, keep stirring the pan mixture)
  • Mix all well, and allow it to cook for few minutes on medium flame. 
  • Once done, garnish it with freshly chopped coriander leaves.
  • Serve it with plain paratha..and here you are ready with your scrumptious meal..:)

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