Paneer Saagu

Ingredients

• - 400g paneer in coconut gravy
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare paneer: Cut 400g paneer into 1-inch cubes. Soak in warm water 10 minutes to keep soft. Drain.
2. Make saagu masala: Grind 1 cup fresh grated coconut, 4 green chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, 4 cloves, 2 cardamoms and 1 small cinnamon to a smooth paste.
3. Fry onions: Heat 2 tbsp oil. Add 1 large finely chopped onion. Cook 10 minutes until golden.
4. Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.
5. Add saagu masala: Add the ground saagu paste. Fry on medium heat 6-8 minutes until oil separates.
6. Add tomatoes: Add 2 chopped tomatoes. Cook 5 minutes.
7. Add water: Add 1.5 cups warm water and salt. Bring to a boil. Simmer 5 minutes.
8. Add paneer: Add paneer cubes gently. Fold to coat in the saagu.
9. Simmer: Cook on low heat 5-6 minutes until paneer absorbs the flavour.
10. Serve: Adjust salt. Paneer saagu should be fragrant and well-spiced. Serve with dosa, puri or chapati.