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    Home » Recipes » Recent Posts

    Paneer kurma recipe, paneer kuruma

    January 8, 2019 by Raks Anand 4 Comments / Jump to Recipe

    Learn how to make Paneer kurma in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavorful that will linger in your tastebuds.

    paneer kurma
    Paneer kurma
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    I have been making veg makhani with paneer for many days now, being Aj's favorite.

    Wanted to make paneer in kurma style which I make usually. I had fresh paneer in stock, so wanted to try kurma for dinner.

    Clicked along for posting here too. I usually skip tempering soambu aka fennel as Vj hates it.

    But I just love the flavour a lot in Brinji and kurmas. It really elevates the flavour of the dish. Just make sure not to use too much.

    It turned out really good, if you want, you can add on few boiled veggies like beans, peas and carrot.

    Use good quality soft paneer/ fresh paneer for best results and cut into smaller cubes.

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    Recipe card

    paneer-kurma-recipe
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    5 from 3 votes

    Paneer kurma recipe

    Learn how to make Paneer kurma. Paneer in a coconut, cashew, spices, onion, tomato based gravy. Fennel seeds makes the kurma really flavourful that will linger in your taste buds.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1.5 cups Paneer cubed, measured after thawing if frozen
    • 1 Onion
    • 1 Tomato
    • 1 teaspoon Ginger garlic paste
    • ½ teaspoon Red chilli powder
    • ¾ teaspoon Coriander seeds powder
    • ¾ teaspoon Garam masala powder Kitchen king masala
    • ¼ teaspoon Turmeric
    • 1 teaspoon Lemon juice
    • 2 tablespoon Coriander leaves finely chopped
    • Mint leaves
    • Salt - as needed

    To temper

    • 1 tablespoon Oil
    • 1 inch Cinnamon
    • 2 Cloves
    • Stone flower - few
    • ½ teaspoon Fennel seeds

    To grind

    • ½ cup Coconut grated
    • 6 Cashews
    • 2 Green chilli
    Prevent your screen from going dark

    Instructions

    • Place coconut, cashews, green chilli in a blender and grind it with ½ cup water to a smooth paste.
    • Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water.
    • Gather all other masala powders needed.
    • Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds.
    • Add onion and fry for a minute. In goes ginger garlic paste and cook further more for 30 seconds.
    • After that, add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey.
    • Then add ground paste, mint leaves and cook for a minute in medium flame.
    • Pour 1 & ½ cups to 2 cups water and mix well.
    • Add paneer cubes and bring to boil.
    • Simmer for 6-8 minutes or until the gravy is thick.
    • Switch off stove, finally add lemon juice, coriander leaves.

    Notes

    • I used milky mist fresh paneer, if frozen I use kohinoor.
    • Fresh ginger garlic paste works best.
    • Adjust red chilli powder, green chilli as per your need of spice level.
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    Step by step

    1. Place coconut, cashews, green chilli in a blender and grind it with ½ cup water to a smooth paste.step1 paneer kurma
    2. Finely chop onion, tomato, coriander and mint leaves. Keep paneer immersed in hot water. Gather all other masala powders needed.
    3. Heat a kadai with oil, add cinnamon, cloves, stone flower and fennel seeds. Add onion and fry for a minute.step2 paneer kurma
    4. In goes add ginger garlic paste and cook further more for 30 seconds.howtostep3
    5. Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey.
      step4 paneer kurma
    6. Then add ground paste, mint leaves and cook for a minute in medium flame.
      howtostep5
    7. Pour 1 & ½ cups to 2 cups water and mix well.howtostep6
    8. Add paneer cubes and bring to boil.howtostep7
    9. Simmer for 6-8 minutes or until the gravy is thick. Switch off stove, add lemon juice, coriander leaves.howtostep8

    Serve paneer kurma hot with chapathi, parotta or kuska.

    Paneer kurma
    Paneer kurma

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    Reader Interactions

    Comments

    1. Thava

      January 13, 2019 at 4:48 am

      I tried it today and it is so flavourful..thank you

      Reply
    2. Harini Kumarasamy

      January 13, 2019 at 4:49 am

      Super Raji.....This week i must try it.....

      Reply
    3. vimala

      June 02, 2021 at 2:42 am

      i am not able to view recipes because of advertisements. is it the problem of my ipad?

      Reply
      • Raks Anand

        June 02, 2021 at 7:00 am

        Is it possible to send me a screen shot to [email protected] so that I can look into it. It would be a great help.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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