PANEER CURRY SOUTH INDIAN STYLE

Hi all, so wanted to make a paneer side dish for roti's and I wanted it to be different than the usual tomato based curry. This recipe ,I found it on the internet but made some changes based on the ingredients I had in my pantry at the time. In the end, it came out well and the verdict was a thumbs up from my family so here it goes

PANEER CURRY (SOUTH INDIAN STYLE)

INGREDIENTS

PANEER : 2 CUPS CHOPPED INTO SMALL_MEDIUM CUBES
ONION : 1 MEDIUM CHOPPED
BAY LEAVES : 1 TSP CRUSHED
GREEN CHILLI'S : 2 SLIT
GINGER : 2 TSP CHOPPED
GARLIC : 2 TSP CHOPPED 
GHEE/OIL : 1 TBSP
SALT AS REQUIRED
CURRY LEAVES : 10-12
CILANTRO ( Coriander leaves/ Kothamalli) : 2 TBSP CHOPPED

FOR THE CURRY PASTE

COCONUT : 1/2 CUP GRATED
CLOVES : 3-4
CINNAMON STICK : 1 MEDIUM
CARDAMOM : 2 
JEERA : 1 TSP
DHANIA (CORIANDER) : 1 TSP
RED CHILLI : 1-2 MEDIUM
PEPPER CORNS: 2-3
FENNEL SEEDS: 1 TSP

PANEER CURRY SOUTH INDIAN STYLE

MAKING

Take a pan, pour 1 TBSP of Ghee/Oil, once heated, add the slit green chilli's, crushed bay leaves, chopped ginger and garlic, curry leaves, finally add the chopped onions. Saute for about 5 minutes in low to medium flame until the onion turns golden brown. Grind the above mentioned curry ingredients with a bit of water into a nice paste.  Now add it to the sauteed onions and cook for an additional 3 minutes in low flame before adding the paneer cubes. Mix it up well, add a cup of water , salt and allow it cook for about 5 minutes ( low flame) until the paneer is soft and the gravy thickens. Garnish it with freshly chopped cilantro and that's it, delicious paneer curry is ready. Serve it hot with Roti's.

TIPS

You could add chopped tomatoes to make it a bit tangy. I did not. You could also add dessicated coconut instead of normal grated coconut. This was a nice change from the usual tomato based paneer curry. Try it