PANEER MUTTER MASALA IN ROASTED COCONUT GRAVY / Varutharacha Paneer Masala

Ingredients:

Paneer : 200g cubed
Onion : 1, finely chopped

Tomato : 1, small, finely chopped

Fresh Peas : 1/4Cup(optional)

Ginger : 1/2 inch piece, finely chopped

Garlic : 4cloves, finely chopped

Green chillies : 2, finely chopped

Shredded Coconut : 1/4Cup

Pepper Corns : 1tsp

Fennel Seeds : 1/2tsp

Chilli Powder : 3/4tsp

Coriander Powder : 1tsp

Garam Masala : 1/4Tsp

Curry Leaves : 2springs
Coriander leaves : 1tbsp, chopped

coconut Oil : 1tbsp
Salt

Method:

1. Dry Roast coconut, 2 garlic cloves, fennel seeds and 1 spring of curry leaves  in a kadai till the coconut turns to light brown in color. Now add the spice powders and dry roast carefully till you get a nice aroma. Keep aside to cool and using a mixer, grind to make a fine paste by adding little water.

2. Heat oil in a kadai and add ginger, garlic and green chillies. Saute for couple of minutes and add onion. When onion turns to translucent add tomatoes and cook till they are soft and fluffy. 

3. Now add the grounded masala, salt  and combine well and add enough water for the gravy and let it boil. Add peas, paneer, curry leaf, coriander leaves and cook for 15-18 minutes.

4. Serve hot with rice / chappathis / appams / pathiri.