You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Tender Coconut and Paneer Curry Tender Coconut and Paneer Curry by LOPA SHAH Tasty and healthy south indian curry using paneer,tender coconut and coconut milk. 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Close 08 Aug 2011 This recipe has been viewed 19743 times Tender Coconut and Paneer Curry recipe - How to make Tender Coconut and Paneer Curry Tags Sabzis with Gravies Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 serving Show me for serving Ingredients For The Madras Curry Powder20 whole dry kashmiri red chillies2 tbsp coriander (dhania) seeds1/4 cup chana dal (split bengal gram)1 tbsp black peppercorns (kalimirch) corns2 tsp fennel seeds (saunf)1 turmeric rootFor The Curry2 tender coconuts1 cup thick coconut milk1 cup grated onions1 cup chopped tomatoes1 1/2 cups chopped paneer (cottage cheese)2 tbsp oil2 to 3 tsp madras curry powder1 tsp mustard seeds ( rai / sarson) few curry leaves (kadi patta) salt to taste Method For the madras curry powderFor the madras curry powderDry roast all the ingredients in a tava, cool and blend in a mixer with few dried curry leaves, till smooth.Store in an air-tight container till use.For curryFor curryReserve the water from tender coconut and remove the pulp and chop the pulp. Keep aside.Heat oil in a kadhai and add the mustard seeds.When the seeds crackle, add the curry leaves and onions and saute till the onions turn golden brown in colour.Add the tomatoes and saute till it is reduced to a pulp.Add 1 1/2 cup of coconut water and curry powder and when the gravy begins to boil add chopped coconut pulp, salt and paneer.Mix well and simmer for 2-3 minutes.Add the coconut milk, mix well and bring to a boil and remove from fire.Serve hot with paratha or puri.