COConut Milk Paneer

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Ingredients
200 ml – Coconutmilk
100 gms – Paneer cubes
3 nos – Green chillies
1 tbsp – Kasuri methi
1 inch – Fresh ginger, julienned
1 no – Onion, chopped
1/4 cup – Fresh coconut bits
1 tbsp – Wheat flour
1 tsp – Turmeric
1 tsp – Sugar
1 tbsp – Oil
Salt to taste

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Method
In a pan, heat oil. Add onion, ginger, kasuri methil ,green chillies, turmeric and saute till the onikns turn soft. Do not brown the onions. Add coconut milk, coconut bits and 1/2 a cup of water and stir it continuosly, so the milk does not curdle. Boil for 5 mins.
Add the paneer cubes , salt, sugar and further boil for 3 mins. In the meantime make a liquidish paste of the wheat flour and add it to the gravy. This will help in giving a creamy consistency to the gravy.
Boil for an other 2 to 3 mins.

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Garnish it with more slices of fresh coconut and serve it with roti, malabar paratha or lacha paratha. Unlike other coconut milk based gravies, this does not go well with rice, because of paneer.

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