paneer coconut curry
250 g paneer, half cut and half crushed
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ginger finely minced ginger or ginger paste
2 medium tomatoes, diced
1 chili pepper, chopped (optional)
¼ tsp turmeric powder
1 tsp red chilli powder (optional)
½ Tbsp black pepper powder
½ Tbsp coriander powder
¾ cup coconut milk
¼ cup water
Salt to taste
2 black peppercorns
2 cardamom pods
½ cup green peas
2 tsp coconut oil
Coriander, for garnishing
1 Tbsp coriander stalks, finely
chopped
method
Heat oil in a saucepan, add in the cardamom, black peppercorns, and onion. Add a pinch of salt and sauté for 5-7 minutes.
Add in the garlic, ginger, green chillies, coriander stalks and all the spice powders with 1 tsp of water. Mix well and sauté for another 2 minutes, then add in the tomatoes. Cook for another 3-5 minutes.
When the tomatoes are cooked, add in the paneer.
Add coconut milk, green peas, and water, adjust salt.
Mix well, cover and cook for 5 minutes.
Garnish with coriander and serve hot with rice.
