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paneer-kurma-recipe
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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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
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.