Paneer with Carrot & Tomato Gravy Recipe

• 300 gms cubed Paneer (Cottage Cheese)
• 3 boiled and pureed Carrots
• 3 pureed Tomatoes
• 1 tsp Ginger Paste
• 1 tsp Mustard Seeds
• 2 tsp Chili Powder
• A pinch of Asafoetida
• 3 tbsp Refined Oil
• ½ tsp Garam Masala powder
• Salt to taste
• ½ Cup Coconut milk
• 2 tbsp Coriander leaves

• In a medium sized wok, heat oil.
• When smoke begins to rise from it, add mustard seeds and asafoetida.
• When the two begin to crackle, add curry leaves, ginger paste and fry till the raw taste has gone.
• Now, add chili powder.
• Add pureed tomato and cook till the fat leaves the sides and it begins to reduce.
• Add carrot puree and mix well. Cook for 2 minutes. Add salt and turn the flame to high for a few minutes.
• Finally, add the cubed paneer and cook for 2 minutes and then add garam masala powder, coconut milk and mix well.
• Remove from the heat and garnich with coriander, before serving.