Beetroot Paneer Curry In Coconut Milk
Ingredients
200 grams Paneer (Homemade Cottage Cheese) , cubed
2 Beetroot , peeled and diced
1 Onion , finely chopped
2 Green Chillies , slit
1 inch Ginger , grated
2 cloves Garlic , finely chopped
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
200 ml Coconut milk
2 teaspoons Oil , for cooking
Salt , to taste
Red Chilli powder , to taste

To begin making the Beetroot and Paneer Curry Recipe in Coconut Milk, we will first cook the vegetables together in a pressure cooker.
Place the beetroot, onions, ginger, garlic and green chillies into a pressure cooker adding half a cup of water, turmeric powder and salt. Cook for about 2 whistles. After two whistles, turn the heat to low and simmer for 3 to 4 minutes.
Turn off the heat and allow the pressure to release naturally.
Once the pressure releases from the cooker, open the cooker, stir in the coconut milk, paneer, coriander powder, garam masala powder and bring the beetroot curry to a brisk boil.
Turn off the heat and transfer the beetroot and paneer curry to a serving bowl.
Serve Beetroot And Paneer Curry along with Chilli Cheese Stuffed Kulcha Recipe or Peas Pulao Recipe - North Indian Matar Pulao and Coriander Tadka Raita Recipe for a complete meal.