PANEER MALAI CURRY

PANEER MALAI CURRY

Preparation Time :10-15 minutes

Cooking Time :20-25 minutes

Servings :4

Ingredients

Cottage cheese (paneer) : 200 grams

Coconut, scraped : 1 1/2 cup

Oil : 4 tablespoons

Salt : to taste

Turmeric powder : 1/2 teaspoon

Bay leaves : 2

Green cardamoms : 3-4

Cloves : 3-4

Cinnamon : 1 inch stick

Onions, grated : 2 medium

Ginger paste : 1 tablespoon

Red chilli powder : 1 teaspoon

Pure ghee : 1 tablespoon

Tender coconut : 1 large

Method

Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt. Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water. Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly. Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required. Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk. Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes. Take a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C. Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum. Serve directly from the coconut shell.