Thursday, 3 April 2014

Beans and Paneer in Coconut Curry

If you are looking to digress from the everyday curries and try out something different, this is the recipe for you. The rich coconut flavor is a refreshing change in taste while the paneer and beans add up to the health quotient.
Beans and Paneer in Coconut Curry

Beans - 15-20 nos, cut into 3 inch pieces
Paneer - 200 gm, cubed
Tomato - 3 medium sized, quartered, then halved
Coconut - 1 cup, grated
Green chilly - 1 nos, slit
Red chilly powder- 1/4 tsp
Oil - 2 tbsp
Salt to taste

Heat oil in a pan.

Add beans. Fry for a minute.

Add tomatoes, paneer, coconut and green chilly. Mix well. Cover and cook for 2 minutes.

Add about 1 cup water. Add red chilly powder and salt. Stir.
Bring to boil on low flame. Let cook until desired thickness of curry is achieved.

Best served hot with chapatis and jeera rice.