Peas paneer with coconut milk

Ingredients

Paneer - 200 gms - cut into cubes

Frozen peas or fresh peas - boiled - 1 cup

For the gravy

Onion - 2 finely chopped

Tomato - 2 finely chopped

Coconut  milk - 1 cup 

(I extracted fresh coconut milk from fresh grated coconut. Instead you can use coconut milk available in the market. Make sure to dilute it by adding half cup of water to half cup of coconut milk.)

Dry masalas

Chilly powder - 2 teaspoons

Coriander powder - 2 teaspoons

Cumin powder - 1 teaspoon

Turmeric - 1 teaspoon

Salt to taste

Oil for cooking

Procedure

1. In the mixie grind the coconut with a cup of water. Filter it and extract the milk. (Don't throw away the coconut as this can be used for any variety of thayir pachadi (raitha). Add finely chopped onion or cucumber to  this coconut and mix curd. Season it with mustard, asafoetida and urad dhal. Serve it as raitha.)

2. In a kadai add 3- 4 tablespoons of oil. Saute the onions until they are golden brown.

2. Add the chopped tomatoes. Saute it for 3-4 minutes. Then add the dry masalas along with salt.

3.Simmer and cook until the oil separates from the gravy.

4. Now add the boiled peas and paneer. Mix well. Simmer for 5 minutes.

5. Add the coconut milk and switch it off once it blends well with the gravy. Coconut milk has the tendency to curdle if it's cooked for too long.

6. Serve it with roti or pulao.