Ariso Recipes
Nawabi Coconut Paneer Curry
Last update date: February 24, 2012
Spicy Black Eyed Peas and Corn Fritters: Crispy fritters bursting with the flavors of black-eyed peas, sweet corn, and aromatic spices. A perfect snack to enjoy with chutney, especially on a rainy day!
35 minutes.
Hyderabadi
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Ingredients
4
How To Cook?
1
To prepare the nawabi coconut paneer curry, start by marinating the paneer. in a mixing bowl, combine paneer with lemon juice, salt, cumin powder, chaat masala, black pepper powder, and oil. mix well and set aside for 20 minutes.
2
Heat oil in a skillet and add the marinated paneer. cook until the paneer turns golden brown on both sides. once cooked, remove the paneer from the skillet and set it aside.
3
Now, let's make the curry base. in a mixer jar, blend grated coconut, cashews, green chillies, cinnamon, cardamom, and cumin seeds with water to form a smooth paste. keep the coconut paste aside.
4
In a pan, heat ghee and add ginger and garlic. cook for about 10 seconds.
5
Add chopped onions and cook until they become soft and translucent, which may take about 3 to 4 minutes.
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