1. Reserve the water from tender coconut.
2. Ease out the pulp and chop into tiny pieces.
3. Heat oil in a kadai. Add mustard and curry leaves.
4. When mustard seeds splutter, add onion and fry till light brown.
5. Add tomato and fry till it is reduced to a pulp.
6. Add � cup of tender coconut water and curry powder.
7. When the gravy begins to boil add chopped coconut pulp and paneer.
8. Add salt to taste. Simmer for 2-3 minutes.
9. Add coconut milk.
10. Bring to a boil and remove from fire.
11. Serve hot with paratha or poori.

Serves: 4