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.
Servings: 4
Ingredients
- Paneer - 1 & 1/2 cups cubed, measured after thawing if frozen
- Onion - 1
- Tomato -1
- Ginger garlic paste - 1 tsp
- Red chilli powder - 1/2 tsp
- Coriander seeds powder - 3/4 tsp
- Kitchen king masala/ garam masala powder - 3/4 tsp
- Turmeric - 1/4 tsp
- Lemon juice - 1 tsp
- Coriander leaves- 2 tbsp finely chopped
- Mint leaves - 6
- Salt - as needed
To temper
- Oil - 1 tbsp
- Cinnamon - 1 inch piece
- Cloves- 2
- Stone flower - few
- Fennel seeds - 1/2 tsp
To grind
- Coconut- 1/2 cup grated
- Cashews - 6
- Green chilli - 2
Instructions
- Place coconut, cashews, green chilli in a blender and grind it with 1/2 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. Add ginger garlic paste and cook further more for 30 seconds.
- Add finely chopped tomatoes, salt, turmeric, red chilli powder, masala powder, coriander seeds powder and cook well until tomatoes are soft and gooey.
- Add ground paste, mint leaves and cook for a minute in medium flame.
- Add 1 & 1/2 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, 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.