Paneer kurma
South Indian style paneer kurma recipe
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 cup Paneer cubes
- 1 onion
- 1 tomato
- 6 garlic cloves
- 3 tbsp coconut
- 1 green chili
- 1 tsp fennel seeds
- 6 cashew nuts
- 1 red chili powder
- 1/2 tsp coriander powder
- 1/2 cup water
- 1 tbsp oil
- 3/4 cup milk
- Salt as needed
Instructions
- 1
In a pan add 1/2 tbsp oil and add 1 roughly chopped onions, garlic and 1 green chili.
- 2
Saute till the onions turn slightly brown.
- 3
Switch off the flame.
- 4
Add 1 chopped tomato, 3 tsp coconut, fennel seeds, red chili powder, coriander powder and little salt.
- 5
Combine well and cool completely.
- 6
Grind this into a fine paste.
- 7
In a pan add ½ tbsp oil and add the ground paste.
- 8
Cook for 2 minutes and add ½ cup of water.
- 9
Mix well and add the paneer cubes.
- 10
Ensure the paneer is in room temperature.
- 11
Now add the milk. Always use room temperature milk and not hot milk.
- 12
Check for salt now.
- 13
Mix well and cook for 2 minutes.
- 14
Do not over boil after adding the milk. It may get curdled.
- 15
Switch off and add finely chopped coriander leaves.
- 16
Paneer kurma is ready.
- 17
You can serve this with phulkas, chapathi, parotta and kuska too.