Ingredients:

• 250 g – Potato
• 200 g – Paneer
• 1 – Coconut
• 1/2 cup – onion, chopped
• 5 to 6 – dry Red Chillies or to taste
• 2.5 piece – Cinnamon
• 1/2 tsp – pepper Corns
• 1 tbsp – Coriander seeds
• 1 tsp – Mustard Seeds
• a few Curry leaves
• 1/2 tsp – salt
• 2 tbsp – oil
• 3 – Cloves

Method:

1. Boil, peel and cut the potatoes into 1 cm cubes.
2. Take 2 tbsp of potatoes and mash; keep aside.
3. Cut paneer into 1 cm cubes.
4. Extract one cup of thick milk and 1.5 cups of thin milk from the coconut.
5. Coconut milk powder as directed on the pack or ready to use coconut milk packet may be substituted.
6. Roast red chillies, cloves, cinnamon, pepper corns and coriander seeds in 1/2 tsp of oil.
7. Cool and powder.
8. Heat 1 tbsp of oil in a pan and lightly fry the onions.
9. Add thin coconut milk, potato and paneer.
10. Add thin coconut milk and the prepared powder.
11. Add salt and simmer for 2-3 minutes.
12. Add the mashed potato and mix well.
13. Add the thick coconut milk.
14. When the stew begins to boil, remove from heat.
15. Heat the remaining oil and add mustard.
16. When it splutters, add curry leaves.
17. Add this to the stew.
18. Serve with pulao, chapatti or aapam.