Paneer Malabari

This curry has the flavors and tastes of a naadan fish curry, where paneer replaces the fish. A friend who turned pure veg has come up with this yummy recipe, that was thoroughly enjoyed by my family.

Ingredients

250 gram - Paneer, cut to cubes or triangles

1 medium size - Raw sour mango, cut to small pieces

1 medium size - Tomato, chopped

2 to 4 - Green chili, slit in center

6 tbsp - Coconut milk powder

1 tsp - Mustard seeds

1/4 tsp - Fenugreek / methi / uluva seeds

3 sprigs - Curry leaves

Crush to paste

1'' piece - Ginger

6 flakes - Garlic

Grind to a paste

6 tbsp - Grated coconut

1.5 tsp - Red chili powder

3/4 tsp - Turmeric powder

1.5 tsp - Coriander powder

Seasoning

6 - Shallots/ small onion, sliced

Coconut oil

Method

1 )In a pan or manchatti, pour 2 to 3 table spoon coconut oil, then add mustard and fenugreek seeds. Once the mustard seeds pops, add curry leaves, ginger - garlic paste, green chili and saute for a few seconds.

2 ) Then add the ground coconut paste and enough water for the gravy and bring to a boil. When it starts to boil, add the mango pieces and tomato. Cook on medium heat till mango gets cooked. Add salt to taste.

3 ) When mango is cooked add the paneer pieces cut into triangle pieces. When the paneer is soft and the flavors have seeped into it, add coconut milk ( add little water to coconut powder to make coconut milk ) to the gravy. Adjust gravy consistency and bring to a boil. Adjust salt to taste and take off the stove.

4 ) In a pan heat little coconut oil, add the sliced shallots to it and fry to a light brown color. Pour this seasoning on top of the gravy and close with a lid. Open after few minutes and serve.

Serve hot with rice and as my friend said it's - HEAVENLY.. !!