Paneer kurma recipe, paneer kuruma

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.

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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5 from 2 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

1x2x3x

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

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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.
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.
4. In goes add ginger garlic paste and cook further more for 30 seconds.
5. Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey.
   
6. Then add ground paste, mint leaves and cook for a minute in medium flame.
   
7. Pour 1 & ½ cups to 2 cups water and mix well.
8. Add paneer cubes and bring to boil.
9. Simmer for 6-8 minutes or until the gravy is thick. Switch off stove, add lemon juice, coriander leaves.

Serve paneer kurma hot with chapathi, parotta or kuska.