## Beetroot Paneer Curry Recipe In Coconut Milk – Beet Paneer Curry Recipe (Indian Style)
Discover how to make a delicious and authentic **Beetroot Paneer Curry Recipe In Coconut Milk – Beet Paneer Curry Recipe** with this easy-to-follow recipe. A traditional **Indian Side Dish**, this dish is **High Protein Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 40 minutes
**Total time:** 55 minutes
**Cuisine:** Indian
**Course:** Side Dish
**Diet:** High Protein Vegetarian
### Ingredients for Beetroot Paneer Curry Recipe In Coconut Milk – Beet Paneer Curry Recipe:
* 200 grams Paneer – cut
* 2 chakundar – peel and chop
* 1 onion – finely chopped
* 2 green chillies – cut straight
* 1 inch ginger – tighten
* 2 bud garlic – finely chopped
* 1 teaspoon coriander powder
* 1 teaspoon turmeric
* 1 teaspoon garam masala powder
* 3/4 cup coconut milk
* 2 teaspoons oil – as per use
* salt – as per taste
* red chili powder – as per taste
### Step-by-Step Instructions to Make Beetroot Paneer Curry Recipe In Coconut Milk – Beet Paneer Curry Recipe:
1. To make Chakundar Paneer Curry, first of all, add the Chakundar, Onion, Ginger, Garlic, Green Chilli in a pressure cooker with 1 cup of water, turmeric powder and salt.
2. Cook until the city comes, reduce the heat and 3 to 4 minutes And cook.
3. Turn off the gas and let the pressure drain automatically.
4. After the pressure comes out, add coconut milk, paneer, coriander powder, garam masala powder and let it boil.
5. After boiling, turn off the gas and take it out in a bowl.
6. Serve the Chakundar Paneer Curry with Spinach Raita and Rice / Tawa Paratha for dinner.
### Tips for the Best Beetroot Paneer Curry Recipe In Coconut Milk – Beet Paneer Curry Recipe:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
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