You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > Paneer in Coconut Gravy Paneer in Coconut Gravy by Tarla Dalal The combination of onion-green chilli-ginger paste with coconut milk makes paneer in coconut gravy taste like a variety of keralite-stew. It goes well with roti and rice, and is very comforting if served hot, with a generous sprinkling of coriander, on a cold winter’s day! 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Remove and keep aside.Add the remaining 1 tbsp of oil in the same kadhai and add the cumin seeds.When the seeds crackle, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally.Add the coconut milk and cornflour-water mixture, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.Add the paneer, coriander and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve hot. Nutrient values (Abbrv) per servingEnergy469 calProtein10.6 gCarbohydrates17.1 gFiber0.7 gFat39.5 gCholesterol0 mgSodium2.4 mgClick here to view calories for Paneer in Coconut Gravy