Serving: 2-3 persons
Ingredients
- Garlic -50gms
- Ginger-25gms
- Fresh coriander leaves-50gms
- Fresh mint leaves-50gms
- Handful of curry leaves
- Fresh long green chilies -3 to 4
- White onions 2
- Tomato - 1
- Potato cut medium size- 1
- Paneer cubes- 250 grams
- Coconut powder - 60ml
- Bay leaves -3 to 4
- Cloves- 3 to 4
- Whole black pepper - 5 to 6
- Turmeric powder - Half a teaspoon
- Vegetable oil - 1tablespoon
- Salt to taste
Method:
- Take a sauce pan add a 2 teaspoons of oil and once the pan gets hot add ginger garlic, chopped onions let it turn brown a little then add, chopped tomato, coriander, mint leaves, curry leaves and green chilies for 5 minutes until they all are cooked
- In a food processor,make the green curry paste as follows : Grind together the cooked garlic,ginger, coriander, mint leaves ,green chilies, tomato and onion with a dash of water till you get a smooth paste.
- Heat oil in a pan,add bay leaves,cloves, crushed whole black pepper, stir for just half a minute. Then add the green curry paste,saute it for about 1minute.
- Mix one pint of warm water with the dessicated coconut powder in a separate bowl,stir till no lumps remain,and pour this into the pan.(Leave a tablespoon cocnut cream aside for garnishing)Stir till you get a smooth,even,green consistency for a minute
- Add boiled potato cubes and paneer cubes,stir slightly ,cover and cook on medium heat for 30minutes with occasional stirring
- Garnish with coriander leaf. Serve hot with rice or chappathis
