Ingredients:
250 grams: - Cottage cheese paneer, 4 tablespoons: - Oil, 2 cup: - Coconut, scraped,
1 teaspoon: - Turmeric powder, 3:- Bay leaves, 4 Green cardamoms, 4:- cloves,
2 inch stick: - cinnamon, 3 medium: - Onion grated, 1 tablespoon: - Ginger,
1 tablespoon: - Pure ghee, 1 teaspoon: - Red chili powder, Salt :- to taste,
1 large :- Tender coconut.
Method:
Cut paneer into 1 and a ½ inch by 1 inch by 1/2 inch sized rectangular pieces. And heat 2 tablespoons of oil in a pan. And sauté paneer pieces till lightly browned on all sides.
Then add salt. And dissolve 1/2 teaspoon of turmeric powder in a tablespoon of water and add to pan. And Sauté till water dries up.
And reserve 1and half tablespoon scraped coconut and grinds the remaining with 1 and a 1/2 cups of warm water. And squeeze and extract coconut milk. Then heat remaining oil in a pan. And add the bay leaves, green cardamoms, cloves and cinnamon and Stir-fry briefly well.
Then add grated onions and sauté for 2 to 3 minutes and then add ginger paste. And you can sprinkle a little water if required. And blend red chili powder and the remaining turmeric powder in a little water and add to onions.
And then stir-fry on medium heat for 2 to 3 minutes and add coconut milk. Then add paneer, reserved scraped coconut and pure ghee. and Add salt, cover and cook for 5 to 7 minutes. And take a tender coconut.
Remove contents. And Fill empty coconut shell with this mixture. And then cover with lid and seal it with Atta dough. Preheat oven to 200degree C – 220degree C.
Keep coconut shell in oven for 15 to 25 minutes to cook on Dum. And now serve directly from the coconut shell.
