Enjoy the paneer in a coconut based gravy.
Preparation Time: min.
Cooking Time: min.
1 tspcumin seeds (jeera)
gheeor refinedoil for deep-frying
salt to taste
To be ground into a paste
1 medium onion
25 mm. (1″) piece of ginger (adrak)
For the topping
1 tbsp chopped corriander (dhania)
Cut the paneer into cubes or slices and deep fry in ghee to a light pink colour. Place in lukewarm water.
Scrape out the coconut meat, add 1 1/2 teacups of water and blend in a blender.
Strain and take out thick milk.
Add the cornfllour and mix well.
Heat the oil and fry the cumin seeds until they crackle. Add the paste and fry for 2 minutes.
Add the coconut milk and cook for 10 minutes.
Remove from the heat and add the paneer slices and salt.
Cook for a few minutes.
Serve hot sprinkled with coriander.