It was one of those days last week, when the empty fridge forced me to innovate with whatever little was there in the kitchen. I wanted to make some paneer curry, but to my utter dismay there were neither onion, tomatoes, nor ginger nor garlic at home-the basic ingredients that go with paneer. I finally managed to salvage half a coconut, some sesame seeds, some garlic pods and 1 green chili. I’ve never heard of, read about or eaten paneer with coconut. But to my mind and to my hungry stomach there seemed no option. I whipped up something completely new. And just as I was cooking I realized that it’s an all in all a white recipe- the ingredients right from paneer to coconut, the sesame, garlic and salt were white (with the exception of the solitary green chili of course). It turned out so well that I gave myself a pat on my back. But I still wonder as to why coconut is not a very favored combination with paneer. Well, now it’s going to be in my recipes.
- Paneer/Cottage Cheese- 200 gm
- Coconut – 3 tbsp (after grinding)
- Garlic – 1 pod
- Sesame- 1 tbsp
- Salt to taste
- Oil- 1 tbsp
- Green chili- 1
- Grind the coconut, sesame, garlic and green chili into a paste.
- In a pan heat some oil and half-cook the ground masala
- Add the chopped paneer pieces, salt and cook again till the paneer absorbs the flavor
- Serve hot with rotis
Preparation time: 15 minutes