PANEER COCONUT GRAVY RECIPE

Ingredients:
Cottage Cheese (Paneer) - 250 gms
Onion (Pyaj) - 3
Garlic (Lasun) - 4 - 5 cloves
Ginger (Adrak) - 1 " long piece
Tomato (Tamatar) - 4
Coriander Leaves (Dhania Patta)
fresh red chillies - 2
Cumin Seed (Jeera) - 1/2 tsp
Coriander Seeds Powder (Dhania Powder) - 1 tsp
Red Chili Powder (Lal Mirchi) - 1/2 tsp
Sugar - 1/2 tsp
Groundnut (Moong Fali) Powder - 3 tbsp
Coconut Milk - 1 cup
Lime or Lemon Juice (Nimbu) - 1 tsp
Clarified Butter (Ghee) - 2 tbsp

Preparations:
* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.