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.


  1. Hey dear first time here.....u hv a bful blog with yummy recipes..
    Anyways would love to hear a word from u too...
    this looks delicious ..any leftovers pls.?..Yummo
    Following u..

  2. Was fantastic but I deep fried the Paneer cubes until golden and then put them in sauce a minute before serving...even more yummy. 10/10 for the sauce :)



Related Posts Plugin for WordPress, Blogger...