Paneer Kurma Recipe

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!

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.

Add in the garlic and ginger. Saute for a few seconds.

Add in the sliced onions and the cashew-nut. Cashew-nuts give a nice body to the gravy. Saute till the onions are soft.

Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.

Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.

Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.

Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.

Add in the cubed paneer pieces to the gravy.

Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.

This kurma goes well with chapati, vegetable pulao. My son likes it with dosa 🙂

Paneer Kurma Recipe

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★★★★★

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.

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Ingredients

• 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

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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