Paneer with coconut and curry leaves

When we think about a  paneer, we never think of putting curry leaves, in any of the preparation, wouldn't we ?  Paneer is a typical north Indian ingredient, and curry leaves are associated with south Indian recipes. This recipe that I make and like combines the two and also, a Maharashtrian spice mix -- Goda masala, which gives it a unique and delicious flavor to the paneer preparation. A yummy fusion of the three regions..... !!!  :)

Ingredients:

• Paneer -- fresh or frozen around 200 gms
  
• Capsicum -- 1  (optional)
• Red Onion -- 1 (medium sized)
• Tomato -- 2 (medium sized)
• Garlic --- 4/5 cloves grated/minced
• Green chili -- 1
• Coriander powder, Cumin powder, Salt -- 1 tsp each
• Red chili powder, Turmeric powder -- 1/2 tsp each
• Cumin seeds -- 1 tsp
• Curry leaves -- about 25/30
• Coconut milk -- 50 ml (I used about 1/4 of the 200 ml pack)
• Maharashtrian Goda masala --  1 tbsp 
• 1-2 tbsp oil
• Fresh Coriander leaves to garnish

Recipe:

• Defrost the paneer, either by leaving it out overnight in the fridge, or in microwave, or in hot water if you are using the frozen paneer. (I used it straight from the freezer..... it kinda crumbles ..if used like that..and doesn't hold the shape well)
• Chop the onion, capsicum and tomatoes in to square pieces.
• Heat a pan and add about a tbsp of oil to it.
• Add cumin seeds, turmeric, garlic, chopped chili and curry leaves to the hot oil. 

• Once the cumin crackles, stir it for about half a minute and add the onions and capsicum.

• Add the coriander, cumin powder and salt.

• Keep stirring, add tomatoes.

• Once the vegetables are cooked and tomatoes slightly mushy, add the paneer.

• Stir fry continuously on medium heat. 
• Add the goda masala, mix it well.

• Now lower the heat to medium-low and slowly stir in the coconut milk, while continuously stirring the paneer. 

• Cover the pan and let it simmer for 2-3 minutes. 

• Garnish with fresh coriander leaves and serve hot.

Quantity:

• 2-3 servings

Notes:

• You can increase the quantity of coconut milk and add some water to make it to a gravy.
• You can use punjabi/packaged garam masala, if you do not have homemade maharashtrian goda masala.