Ingredients:

• For gravy:
• 2 cups – Coconut Milk
• 2 tbsp – Coconut scrapped
• 1/4 cup – Paneer
• 5 Green chillies
• 2 piece Ginger
• 5-6 flakes garlic, peeled
• 1 large onion, quartered
• 1 tbsp -plain flour
• 1 tbsp – Corn flour
• 1 tsp – oil
• salt to taste
• Other ingredients:
• 100 gms – paneer, cut into fingers
• 20 French beans, strung and chopped into 1 inch fingers
• 1 capsicum, deseeded, sliced into vertical strips
• 1/2 cup – green peas, boiled, drained, cooled
• 1 tbsp – fresh Coriander leaves finely chopped
• 1 stalk Curry leaves
• 1 tbsp – Peanuts
• 1 tbsp – cashews, halved
• 1/4 tsp -each mustard and Cumin seeds
• 2-3 pinches Asafoetida
• 1/4 tsp – salt to taste
• 3 tbsp – oil

Method:

1. Heat 1 tsp oil, add onions, stir-fry till transparent.
2. Add chillies, ginger, garlic, salt, grind to a fine paste.
3. Add paneer, coconut, grind a little more.
4. Add flours to coconut milk, mix till smooth, keep aside.
5. To proceed:
6. Boil beans till tender, pour cold water, drain, add to peas, keep aside.
7. Heat oil in a large heavy pan.
8. Fry paneer fingers, a few at a time, drain, keep aside.
9. When all are fried, add to veggies, keep aside.
10. Fry peanuts and cashews till light golden, drain.
11. Fry curry leaves, drain, add to cashews, keep aside.
12. Strain oil if it has burnt bits floating in it.
13. Pour oil back into pan, add cumin, mustard seeds, asafoetida, stir.
14. Add ground paste, stir-fry for 3-4 minutes. Add 1 cup water, bring to a boil, add paneer and veggies.
15. Add coconut milk mixture, salt, stir continuously, till mixture boils again.
16. Reduce heat, continue to cook till gravy is thick.
17. Pour into serving bowl, stir in coriander leaves just before serving.
18. To garnish: sprinkle fried cashews, peanuts and curry leaves on top. Serve hot with rice, parathas, appams, or chapattis.

Recipe courtesy of Saroj Kering