Paneer Bliss
Directions
- 1Grind 3 tbsp of coconut and 6 cashews with a little water into a smooth paste and set aside.
- 2Grind 3 tbsp of coconut and 6 cashews with a little water into a smooth paste and set aside.
- 3Grind 3 tbsp of coconut and 6 cashews with a little water into a smooth paste and set aside.
- 4Add oil to a pan, add 1 sliced onion and fry until golden brown.
- 5Add oil to a pan, add 1 sliced onion and fry until golden brown.
- 6Add oil to a pan, add 1 sliced onion and fry until golden brown.
- 7Add 200g of paneer and lightly fry.
- 8Add 200g of paneer and lightly fry.
- 9Add 200g of paneer and lightly fry.
- 10Add 1 tsp of chilli flakes and salt to taste, then mix well.
- 11Add 1 tsp of chilli flakes and salt to taste, then mix well.
- 12Add 1 tsp of chilli flakes and salt to taste, then mix well.
- 13Add the coconut-cashew paste, mix and bring to a light boil.
- 14Add the coconut-cashew paste, mix and bring to a light boil.
- 15Add the coconut-cashew paste, mix and bring to a light boil.
- 16Turn off the heat, garnish with coriander leaves and serve.
- 17Turn off the heat, garnish with coriander leaves and serve.
- 18Turn off the heat, garnish with coriander leaves and serve.
Ingredients
- 3 tbsp coconut
- 3 tbsp coconut
- 3 tbsp coconut
- 6 cashews
- 6 cashews
- 6 cashews
- little water
- little water
- little water
- oil
- oil
- oil
- 1 onion
- 1 onion
- 1 onion
- 200 g paneer
- 200 g paneer
- 200 g paneer
- 1 tsp chilli flakes
- 1 tsp chilli flakes
- 1 tsp chilli flakes
- to taste salt
- to taste salt
- to taste salt
- coriander leaves
- coriander leaves
- coriander leaves
Equipment
jarpan
Tips
- Tastes amazing with roti, dosa, or Ghee rice.
- For a dry version, serve after frying with chilli flakes and salt.
- For a gravy version, add the coconut-cashew paste.