Paneer kurma recipe | South Indian style paneer kurma recipe with full video and step by step pictures.

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.
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  • Add 1 chopped tomato, 3 tsp coconut, fennel seeds, red chili powder, coriander powder and little salt.
  • Combine well and cool completely.
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  • Grind this into a fine paste.
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  • In a pan add ¬Ω tbsp oil and add the ground paste.
  • Cook for 2 minutes and add ¬Ω cup of water.
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  • Mix well and add the paneer cubes.
  • Ensure the paneer is at room temperature
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  • Now add the milk. Always use room temperature milk and not hot milk.
  • Check for salt now.
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  • 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.
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  • Paneer kurma is ready.
  • You can serve this with phulkas, chapathi, parotta and kuska too.
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  1. Adding fennel seeds gives a nice flavour to the kurma, so do not skip this.
  2. Paneer kurma pairs well with veg biryani and poori too.
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Paneer kurma recipe

Ingredients

  • 2 cups 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
  • ½ tsp coriander powder
  • ½ cup water
  • 1 tbsp oil
  • ¾ cup milk
  • Salt as needed

Instructions

  • 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 in 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.

Video

Notes