PANEER KOBBARI GRAVY (Paneer cooked in coconut milk sauce)

Paneer	200 gms (cut into small cubes)
Onions (medium sized)	4 (2 chopped & 2 grind to paste)
Tomatoes (medium small in size)	4 (grind to puree)
Groundnuts	3 tbsp (dry roasted)
Cumin seeds	1 tsp
Coriander seeds	1 tbsp (grind to powder)
Ginger	1”pcs
Garlic flakes	4
Coconut milk	2 cups
Red chilly powder	1 - 1.5 tbsp
Salt	to taste
Turmeric	pinch
Oil	3 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)

Preparation:

• 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.