Paneer Stew

Paneer Stew - Cooking Revived
AuthorBabitha Rosy Santhosh
RatingDifficultyIntermediate
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Yields6 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
Ingredients
 250 g Paneer
 2 Onions
 4 Green Chilli
 1 Ginger (inch piece)
 A few Curry Leaves
 2 Potato (big)
 1 tsp Pepper
 2 ½ tsp Fennel seeds
 1 cup Thin Coconut milk
 2 cups Thick Coconut milk
 Salt to taste
 ½ cup Coriander Leaves (chopped fine)
Method
1

We normally make a stew with chicken, mutton, egg or vegetables. I have tried out the same with paneer and it was simply delicious. The method to make all stew is almost the same. Here is how you make this yummy stew - Paneer cooked in coconut milk.

2

To make the paneer stew, make sure you use good quality paneer and cut them into big chunks. Keep all the other ingredients chopped and ready. You have to grind together peppercorns and fennel seeds together and keep it ready.

First, you need to heat oil in a pan. I have used a pressure cooker so that I could cook the potatoes in it. Into the hot oil, add the chopped onions, ginger, chilli and curry leaves. Saute well till translucent. You can add some salt when sauteing, this helps to cook the onions quickly. To this add the pepper-fennel masala and saute well. Then add in the chopped potatoes and mix well. Add enough water to cook the potatoes. Add salt to taste. You can also use third coconut milk for this. Cover and cook till the potatoes are done.

3

The next step is to add the thin coconut milk or the second coconut milk. Now, bring it to a boil. Once this starts boiling, add in the diced paneer cubes. Let it cook for some time, till the paneer is soft. When the paneer is cooked, you have to add the thick coconut milk. and finally chopped coriander leaves. After you pour in the thick coconut milk, make sure you do not boil it. When the bubbles start to form, switch off the flame.

Yummy Paneer stew is ready. It is best with appam.

Recipe by : Babitha Rosy Santhosh
Nutrition Facts

Servings 6


Amount Per Serving
Calories 222
% Daily Value *
Total Fat 13.3g21%
Saturated Fat 10.9g55%
Cholesterol 5mg2%
Sodium 163mg7%
Potassium 479mg14%
Total Carbohydrate 19.8g7%
Dietary Fiber 3.9g16%
Sugars 5.2g
Protein 7.8g16%

Calcium 5%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.

Ingredients

Ingredients
 250 g Paneer
 2 Onions
 4 Green Chilli
 1 Ginger (inch piece)
 A few Curry Leaves
 2 Potato (big)
 1 tsp Pepper
 2 ½ tsp Fennel seeds
 1 cup Thin Coconut milk
 2 cups Thick Coconut milk
 Salt to taste
 ½ cup Coriander Leaves (chopped fine)

Directions

Method
1

We normally make a stew with chicken, mutton, egg or vegetables. I have tried out the same with paneer and it was simply delicious. The method to make all stew is almost the same. Here is how you make this yummy stew - Paneer cooked in coconut milk.

2

To make the paneer stew, make sure you use good quality paneer and cut them into big chunks. Keep all the other ingredients chopped and ready. You have to grind together peppercorns and fennel seeds together and keep it ready.

First, you need to heat oil in a pan. I have used a pressure cooker so that I could cook the potatoes in it. Into the hot oil, add the chopped onions, ginger, chilli and curry leaves. Saute well till translucent. You can add some salt when sauteing, this helps to cook the onions quickly. To this add the pepper-fennel masala and saute well. Then add in the chopped potatoes and mix well. Add enough water to cook the potatoes. Add salt to taste. You can also use third coconut milk for this. Cover and cook till the potatoes are done.

3

The next step is to add the thin coconut milk or the second coconut milk. Now, bring it to a boil. Once this starts boiling, add in the diced paneer cubes. Let it cook for some time, till the paneer is soft. When the paneer is cooked, you have to add the thick coconut milk. and finally chopped coriander leaves. After you pour in the thick coconut milk, make sure you do not boil it. When the bubbles start to form, switch off the flame.

Yummy Paneer stew is ready. It is best with appam.

Recipe by : Babitha Rosy Santhosh
Paneer Stew

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