Paneer in beetroot coconut gravy

Sometimes we get bored of making same old shahi paneer, kadhai paneer for dinner parties, so this recipe can be a new addition to your menu. I tried it some time back when I just wanted to use beetroot kept in my refrigerator in a different way. This dish has goodness of protein, vitamin A and fibre with a touch of South Indian flavor.

Ingredients

  • Paneer (cubed) – 200 g
  • Boiled rajma – 1 cup
  • Beetroot (grated) – ½ cup
  • Coconut milk – ¼ cup
  • Onions (sliced) – 2
  • Green chilles (chopped) – 3
  • Ginger (chopped) – ½” piece
  • Oil – 2 Tbsp
  • Mustard seeds- 1 tsp
  • Mustard sauce – 2 tsp
  • Curry leaves – 6
  • Cumin powder – ½ tsp
  • Coriander powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Salt – 1 tsp or as per taste
  • Water – ½ cup
  • Coriander leaves – for garnishing

Method

  • Soak the rajma overnight (5 hours) . Boil it in pressure cooker (1/2 hour) with water & salt. Drain the water and keep boiled rajma aside.
  • In a heated wok add oil, allow the oil to heat and then add mustard seeds to splutter.
  • Now add sliced onions and saute well, do not brown them.
  • Add curry leaves, chopped ginger & green chillies.
  • Saute all ingredients together.
  • Now add mustard sauce & mix well.
  • Add grated beetroot, followed by seasoning salt, cumin powder, coriander powder red chilli powder. Mix well.
  • Add boiled rajma, followed by water and coconut milk, cook on low flame for sometime till gravy slightly thickens.
  • Now add paneer cubes (paneer kept in hot water to soften), mix well with gravy.
  • Continue to cook for 2 more minutes.
  • Garnish with coriander leaves.

Know that: Instead of paneer you can also use soya chunks or potato!

Enjoy with parathas!

Live & Love,

Charu

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