COCONUT PANEER

Proteins and calcium are some of the most basic yet most important nutrient in our diet. Nonetheless, most people do not like the taste of milk or dal. Paneer therefore is one of the most cherished ingredients in Indian kitchen. The versatile food is not just important source of nutrients but can be made in variety of ways. This reciepe is my own version of fusing coconut with paneer or cottage cheese. This is a no garlic no onion recipe that can be had on festivals too.

Serves 3.

TIME TAKEN: 15 minutes

WHAT TO EAT WITH: Naan or plain parathas go great with this. But personally my family like to have Jeera Rice with this dish.

Pointers:

• I never fry Paneer, frying makes paneer cubes chewy and distasteful. Try not frying them and adding to the dish 2-3 minutes before taking the dish off fire
• Keeping coconut powder at home is fun. Just add a dash of dried coconut powder into your food will enhance nutrition of the food but also increase taste of simple veggies too.

INGREDIENTS:

250 gms fresh paneer/cottage cheese

1 tsp Turmeric powder

1tbsp Kashmiri Mirch powder

1 tbsp cumin powder

1 tsp garam masala

1/2 tsp Cumin seeds

2 tbsp Ghee/ clarified butter

4 tbsp dried coconut powder
2 green chillies chopped roughly
1/2 cup Peas (i used frozen)

salt to taste

water

METHOD:

• Cut paneer into 1"x1" cubes set aside. Put turmeric and Mirch powder in a bowl add water into it untill it becomes watery and thin in consistency.
• Heat ghee in a kadahi/wok. When hot add the turmeric and mirch watery paste in the kadahi let it boil until the water evaporates and ghee leaves from sides. 
• Once the ghee leaves the side of the kadahi add cumin seeds into the kadahi and fry them. Add coconut powder, cumin powder and garam masala into the kadahi and keep stirring until ghee leaves the side.
• Once ghee leaves the side of coconut powder in the kadahi add peas and cover the kadahi with lid for  1-2 minutes.
• Now add water say 1/2 cup into the kadahi let it boil. Add salt 
• Once the mixture in the kadahi thickens add paneer cubes and little water into the wok. Let it boil for more 4 minutes until the gravy becomes thick.
• Serve Hot