Paneer Kurma - Easy Paneer Kurma - A Simple Spice-Packed Delight

Today we are going to see a delicious South Indian style paneer kurma made with a combination of all the spices. A perfect kurma that you can pair with dosa, chapathi, rice, poori and other tiffin items.

My search for gravy, especially kurma varieties, has been my long-time interest. More than dry curry, I prefer kurma varieties and explore different options. Also, I like to prepare kurma to pair it with different tiffin or rice dishes. This paneer kurma is also one such recipe. The coconut oil, coconut, fennel, cumin, red chillies, coriander seeds and whole garam masala make this kurma lip-smackingly yummy and a perfect rich kurma. You can very well make this kurma with mushroom, cauliflower, soya chunks or mixed vegetables.

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Here is the video link for Paneer Kurma

How to make the base gravy

First add all the whole spices one by one and then add a tsp of coconut oil. Roast the spices well on low heat for 5 minutes and then add ginger, garlic and fresh coconut. It's very easy, but you have to be very careful while roasting. I usually roast all the spices on medium heat.

1. Place a heavy bottomed kadai. Now add all the spices one by one.

5 red chilly
5 cloves
1 star aniseed
4 cardamom
4 small piece cinnamon
1 tbsp coriander seeds
1 tsp fennel
1 tsp poppy seeds
1/2 tsp black pepper
1/4 tsp cumin
5 cashew nuts
1/2 tsp oil

2. Add oil and turn on the gas stove and roast the spices on medium heat. When you get a nice aroma from the spices add 1/2-inch ginger and 8 garlic cloves. Roast well on medium heat. Now add 1/2 cup fresh grated coconut and roast well on medium heat until the water content in the coconut evaporates. No need to brown them. Turn off the heat and allow the roasted ingredients to cool down.

3. Take a mixer jar and add the roasted ingredients and powder them coarsely. Then add little water and grind it to a smooth paste. Now the masala paste is ready. Keep it aside.

How to prepare the Kurma

Ingredients

1 onion
2 tomato
few curry leaves
250g paneer
1/4 tsp turmeric powder
1 bay leaf
2 cinnamon
3 cloves
few curry leaves
few coriander leaves
salt to taste
4 tbsp oil

1. Heat oil in a kadai and add all bay leaf, cinnamon, cloves and curry leaves. When you get a nice aroma add thinly sliced onions and saute well for a few minutes.

2. When the onions turn soft, add the turmeric powder & tomatoes and saute until the tomatoes turn soft and mushy.

3. Add in the prepared masala paste and cook until the oil seperates from the sides.

4. Now add required salt and 2 cups water and mix well adjusting the consistency as required.

5. Once the raw smell of the gravy goes off and comes to a boil add the panner cubes.

6. At this stage, if the gravy appears thick add some hot water and simmer the gravy for 10 minutes or until the flavours are absorbed well.

7. Finally add chopped coriander leaves and turn off the heat.

Enjoy Paneer kurma with chapathi, rice or dosa.

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