Paneer Aviyal (Kerala-Style)

Ingredients

• Paneer - 100 g
• French beans - 1/2 cup
• Carrot - 1 whole
• Green chilies - 2 whole
• Turmeric powder - 1 tsp
• Red chili powder - 1/4 tsp
• Sour curd - 1/2 cup
• Grated coconut - 1/2 cup
• Coconut oil - 1 tbsp
• Water - 1 tsp
• Curry leaves
• Salt

Instructions

1. 1Cut the paneer, French beans, and carrot lengthwise into even strips and set them aside.
2. 2Heat a pan and add the beans and carrot with just enough water to cover the base; season with 1 tsp turmeric powder, 1/4 tsp red chili powder, and salt, then boil until the vegetables are tender.
3. 3Meanwhile, grind the grated coconut with the green chilies and some curry leaves into a coarse paste so it retains a bit of texture.
4. 4When the vegetables are cooked, gently add the paneer to the pan and let the paneer cook for 2 more minutes so the pieces warm through without falling apart.
5. 5Lower the heat, stir in 1/2 cup sour curd, and fold carefully so the paneer pieces do not break.
6. 6Stir in the coconut paste, mix well, and cook for 2-3 minutes until the flavors come together.
7. 7Remove the pan from heat.
8. 8Mix 1 tbsp coconut oil with 1 tsp water and pour it over the aviyal, tossing gently to finish.
9. 9If you prefer a tangier version, you can substitute the sour curd with raw mango.
10. 10Garnish with curry leaves and serve the paneer aviyal warm with rice.