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
- Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds.
- Add in the garlic and the ginger. Saute for a few seconds.
- Add in the sliced onions and the cashew-nut.
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu