Ingredients

The following ingredients have 4 Servings
  • Oil – 2 Tablespoons + 1 Tablespoon
  • Curry leaves – 4 to 5
  • Onion (sliced – 2 medium)
  • Garlic cloves – 4
  • Turmeric powder – 1 Teaspoon
  • Fenugreek seeds – 1 Teaspoon
  • Fennel seeds – 1 ½ Teaspoons
  • Cumin seeds – 2 Teaspoons
  • Coriander seeds – 2 Teaspoons
  • Dry red chillies – 3
  • Desiccated Coconut – ¼ cup
  • Milk – ½ to 1 cup
  • Salt
  • Paneer / Cottage Cheese – 100 gm

Instruction

  • Heat 2 Tablespoons oil in kadai, add curry leaves, onions, garlic and saute for 1 minute or onion become light brown.
  • Add desiccated coconut, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, dry red chilies, turmeric powder, salt mix well. Cook for 1 minute. Let it cool down. Blend this mixture and make smooth paste.
  • Heat 1 tablespoon oil in kadai, add paste, mix well. Add milk to adjust consistency of gravy and cook for 4 to 5 minutes or till curry become semi thick. Add paneer pieces, cook for 1 minute. Serve hot with roti.