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Paneer Kurma Recipe

January 7, 2019 by Suguna Vinodh 6 Comments

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Easy recipe for paneer kurma. South Indian style Spicy paneer kurma that goes perfectly well with chapati, pulao and even dosa. Recipe with step by step pictures.

This recipe is from Vinodh’s sister Padma Akka. She is a really good cook and I love all her recipes. Every-time, I meet her, I spend time with her in her kitchen learning new things. This Paneer kurma made with a little south Indian twist is a keeper. Perfect for parties. Its a very easy recipe and comes together in no time. Padma akka has an absolutely beautiful garden adorned with adenium plants of all colors. Here it is!
adenium flowers

Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds. If you do not like the flavour of coconut oil, you can substitute with any vegetable oil.
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Add in the garlic and ginger. Saute for a few seconds.
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Add in the sliced onions and the cashew-nut. Cashew-nuts give a nice body to the gravy. Saute till the onions are soft.
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Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.
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Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.
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Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.
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Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.
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Add in the cubed paneer pieces to the gravy.
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Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.
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This kurma goes well with chapati, vegetable pulao. My son likes it with dosa 🙂
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paneer-korma-paneer-kurma-recipe-1

Paneer Kurma Recipe


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
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Description

Easy recipe for paneer kurma. South Indian style Spicy paneer kurma that goes perfectly well with chapati, pulao and even dosa. Recipe with step by step pictures.


Ingredients

Scale
  • 2 tablespoon coconut oil
  • 1/2 inch piece cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 6 cloves garlic
  • 1/2 inch piece ginger
  • 2 cups sliced onions
  • 10–12 cashew nuts
  • 2 cups diced tomatoes
  • 2 green chillies (add more for a spicy kurma)
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt
  • 200 grams paneer, cubed
  • 3 sprigs coriander leaves

Instructions

  1. Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds.
  2. Add in the garlic and the ginger. Saute for a few seconds.
  3. Add in the sliced onions and the cashew-nut.
  4. Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.
  5. Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.
  6. Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.
  7. Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.
  8. Add in the cubed paneer pieces to the gravy.
  9. Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.
  10. This kurma goes well with chapati, vegetable pulao.
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Radha Rajesh says

    December 19, 2019 at 11:18 am

    Hello kannamma,

    Your recipes are very delicious and so so tasty.. I have become great chef for my kid and family because of your awesome recipes and the easy methods.. you are my inspiration … Thank you for making myself proud in cooking.. can you please upload paneer pulav or briyani for my kid

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 20, 2019 at 2:03 pm

      Thank you so much Radha.

      Reply
  2. Kamats India says

    January 13, 2019 at 2:53 am

    Nice Recipe. Thanks for sharing.

    Reply
  3. Viji Rajmohan says

    January 10, 2019 at 11:47 pm

    Hi Suguna,
    Tried this by substituting paneer with boiled eggs.came out very wel.thanks a lot fir sharing this by amazing recipe

    Reply
    • Kamats India says

      January 13, 2019 at 2:56 am

      Thanks for sharing.

      ★★★★★

      Reply
  4. Sharmi says

    January 7, 2019 at 4:58 pm

    Very nice one. Can mushrooms be used instead of paneer?

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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