By Chef Anand Panwar
100 g White Onion
50 g California Pistachios
10 g Ginger Garlic Paste
100 g Paneer
Curry Leaves, Salt, Green Chili as per taste
100 ml Coconut Milk
20 ml Coconut Oil
Heat coconut oil in a pan.
Add mustard seeds & curry leaves.
Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes.
Add turmeric powder and coconut milk to make gravy.
Put some paneer in the gravy and cook for 2 to 4 minutes.
Garnish with curry leaves and chopped pistachios.