Heat coconut oil in a pan and crackle mustard seeds.
Fry the sliced onions, green chillies, and curry leaves just until soft.
Further, add Ginger garlic paste and fry until the raw smell leaves.
To this, add paneer cubes, turmeric, pepper, salt, and vinegar. Mix well until combined.
Pour the freshly prepared thin coconut milk or the second extract and let it boil.
Take the rice flour in a bowl and mix it with the curry from the pan. pour it back into the pan.
When it starts to thicken. put off and add thick coconut milk. mix once and serve fresh.