PREPARATION

(For Paneer Masala)

1. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon curry leaves and stir for 2 - 3 minutes.

2. Then, add 120 gram onions and fry till translucent or until it turns golden brown in color.

3. Now, add 130 grams tomato and saute until it turns soft and pulpy.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1/4 teaspoon turmeric and stir well.

6. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon coriander powder and mix it well.

7. Then, add 350 grams crumbled paneer and mix it well.

8. Cook for 8 - 10 minutes on medium heat.

9. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.

10. Remove it from heat and keep aside.

(For Coconut Chutney)

1. In a blender, add 60 grams coconut, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 1/2 tablespoons roasted split bengal gram, 1 tablespoon tamarind, 1 teaspoon salt, 50 milliliters

water and blend it into a smooth paste.

2. Heat 15 milliliters oil in a pan, add 1 teaspoon mustard seeds, 5 - 6 curry leaves, 1 dry red chili and stir for 3 - 5 minutes on medium heat.

3. Add this tempering over the chutney and mix it well.

(For Dosa)

1. In a mixing bowl, add 155 grams dosa mixture, 125 grams yogurt, 250 milliliters water and mix it well.

2. Rest the mixture for 5 minutes.

3. Heat a tawa, sprinkle some water and wipe off completely.

4. Now, pour a ladle full of dosa batter and spread gently.

5. Cook on moderate heat for 2 - 3 minutes.

6. Add some butter on it and spread it evenly.

7. Add the prepared paneer on it.

8. Fold it gently.

9. Remove it from pan.

10. Serve hot with sambar and coconut chutney.