Friday, July 22, 2011

PANEER KOBBARI GRAVY (Paneer cooked in coconut milk sauce)

Paneer200 gms (cut into small cubes)
Onions (medium sized)4 (2 chopped & 2 grind to paste)
Tomatoes (medium small in size)4 (grind to puree)
Groundnuts3 tbsp (dry roasted)
Cumin seeds1 tsp
Coriander seeds 1 tbsp (grind to powder)
Garlic flakes4
Coconut milk2 cups
Red chilly powder1 - 1.5 tbsp
Saltto taste
Oil3 tbsp

Things to be prepared first:
  • Process the coconut into a blender (add hot water to just cover all of the meat and blend until finely grated). Strain the milk.
  • Grind two onions into paste. Remaining 2 chop it finely.
  • Grind tomatoes into puree.
  • Grind ginger garlic into coarse paste.
  • Dry roast groundnut and cool it down. Remove the papery skin and grind into powder.
  • Bring water to boiling stage. Add salt and drop paneer cubes and boil it for 5-10 seconds. Drain the water and wash under tape water ( it will remain soft)
  • Heat oil in a non-stick pan. Add cumin seeds and chopped onions. Fry slight and add onion paste and fry till light golden brown.
  • Add ginger garlic paste and fry it for some time.
  • Add tomato puree and cook till oil on sides.
  • Add seasonings, coriander powder and groundnuts powder. Mix well and fry it for sometime.
  • Pour coconut milk, silted 2 green chilies  and ½ cup water. Mix well and bring to boil.
  • When gravy is boiling, add paneer and cook it for another 3-5 Min's.
  • Off the flame. Garnish with cilantro and serve hot with roti’s,pulka’s and poori’s.

Thursday, July 7, 2011


Paneer 200 gms (cut into small cubes)
Onions (big)1 (chopped)
Green capsicum1 (chopped)
Red capsicum1 (chopped)
Green chillies2-3 (chopped)
Ginger 1 tbsp (finely chopped)
Garlic 10 flakes (finely chopped)
Curry leaves chopped
Crushed red bell peppers / Dry red chilly’s 1/2 - 1 tsp
Saltto taste
Lime juice1 tbsp
Ajinomoto  (optional)pinch (it enhance the taste)
Food color (optional)pinch (I did not use)
Oil 2 tbsp

  • Bring water to boiling stage. Add enough salt to taste and drop paneer cubes. Allow 5-10 seconds to boil and drain the water. Wash under running tape water and set aside (it keeps the paneer soft)
  • Heat 2 tbsp of oil in kadai. Fry green chillies, curry leaves, ginger and garlic. Then add chopped onions , green and red capsicums and saute it for few minutes.
  • Then add seasonings, color and ajinomotto and mix well.
  • Add paneer and stir fry the paneer in masala.
  • Off the flame and cool it down for few minutes and squeeze lime juice and serve.

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