Usually, we make North Indian gravies with Paneer. There are a lot of varieties of paneer recipes. I have posted many recipes in Jeyashris kitchen. Kurma is a South Indian-based gravy. The main flavor for kurma comes by combining fennel seeds and coconut. I have posted a few varieties of kurma recipes in Jeyashris kitchen. Paneer kurma is a versatile one where the North Indian ingredient is cooked in South Indian-based coconut masala. We are adding cashew nuts in this gravy a rich taste to the kurma. You can replace it with 1 tbsp of roasted gram dal too.
This kurma pairs very well with roti, parotta, and poori. Apart from this, we can serve this kurma as a side dish for vegetable biryani and kuska too. Also check out Peas kurma recipe, Restaurant style potato kurma, Idli dosa kurma, Vellai kurma, No onion no garlic veg kurma, Chana kurma, and Nilgiri kurma recipe.
In a pan add 1/2 tbsp oil and add 1 roughly chopped onions, garlic and 1 green chili.Saute till the onions turn slightly brown.Switch off the flame.
Add 1 chopped tomato, 3 tsp coconut, fennel seeds, red chili powder, coriander powder and little salt.Combine well and cool completely.
Grind this into a fine paste.
In a pan add ½ tbsp oil and add the ground paste.Cook for 2 minutes and add ½ cup of water.
Mix well and add the paneer cubes.Ensure the paneer is at room temperature
Now add the milk. Always use room temperature milk and not hot milk.Check for salt now.
Mix well and cook for 2 minutes.Do not over boil after adding the milk. It may get curdled.Switch off and add finely chopped coriander leaves.
Paneer kurma is ready.You can serve this with phulkas, chapathi, parotta and kuska too.
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