Ingredients:

• tender Coconut with firm pulp- 2
• thick Coconut Milk – 1 cup
• Onion – 1 cup, minced
• Tomato – 1 cup, chopped
• Paneer – ½ cup, cut into tiny pieces
• vegetable oil – 2 tbsp
• madras curry powder – 2 to 3 tsp
• mustard – 1 tsp
• Curry leaves few
• salt to taste

Method:

1. Reserve the water from tender coconut.
2. Ease out the pulp and chop into tiny pieces.
3. Heat oil in a kadai. Add mustard and curry leaves.
4. When mustard seeds splutter, add onion and fry till light brown.
5. Add tomato and fry till it is reduced to a pulp.
6. Add 1.5 cup of tender coconut water and curry powder.
7. When the gravy begins to boil add chopped coconut pulp and paneer.
8. Add salt to taste. Simmer for 2-3 minutes.
9. Add coconut milk.
10. Bring to a boil and remove from fire.
11. Serve hot with paratha or poori.