Creamy Paneer Sabzi with twist of Coconut | How to make Creamy Paneer Sabzi with twist of Coconut

By Neha Seth  |  15th Sep 2016  |  
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  • Creamy Paneer Sabzi with twist of Coconut, How to make Creamy Paneer Sabzi with twist of Coconut
Creamy Paneer Sabzi with twist of Coconutby Neha Seth
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

20

0

About Creamy Paneer Sabzi with twist of Coconut Recipe

Creamy paneer with a twist of coconut.

Creamy Paneer Sabzi with twist of Coconut is delicious and authentic dish. Creamy Paneer Sabzi with twist of Coconut by Neha Seth is a great option when you want something interesting to eat at home. Restaurant style Creamy Paneer Sabzi with twist of Coconut is liked by most people . The preparation time of this recipe is 5 minutes and it takes 10 minutes to cook it properly. Creamy Paneer Sabzi with twist of Coconut is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Creamy Paneer Sabzi with twist of Coconut. Creamy Paneer Sabzi with twist of Coconut is an amazing dish which is perfectly appropriate for any occasion. Creamy Paneer Sabzi with twist of Coconut is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Creamy Paneer Sabzi with twist of Coconut at your home.

Creamy Paneer Sabzi with twist of Coconut

Ingredients to make Creamy Paneer Sabzi with twist of Coconut

  • 150 gms paneer
  • 1 onion (big size)
  • 1 tomato
  • 1 sabut lal mirch
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp kashmiri mirch
  • A pinch of garam masala
  • A pinch of kasuri methi
  • salt to taste
  • 1 1/2 tsp grated coconut
  • 2 tsp ginger garlic paste

How to make Creamy Paneer Sabzi with twist of Coconut

  1. Take a pan add oil, add cumin seeds, fennel seeds as it start crackling add dry red chilli (sabut lal mirch), sliced onions and ginger garlic paste.
  2. As the colour changes, add grated coconut and mix it. Add sliced tomatoes, saute it for 1 minute and keep aside to reach at room temperature.
  3. Grind to a fine paste. Take the same wok, add butter, ground paste and saute it for about 1 minute.
  4. Add dry masalas, mix well and 1 cup of water so that all the masalas mix together, cook for 1 minute.
  5. Add paneer cubes, water as required for the consistency and cook for 1-2 minutes.
  6. Serve hot with tandoori roti.

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