Paneer Kurma .......... A delicious Punjabi Curry that goes well with Naan ~ Paratha ~ Roti ~ Poori ~ Fried Rice ~ Pulav ~ Dosa ~ Appo and many more dishes .....
Paneer dishes are something loved by one and all. Vegetarians usually love paneer and enjoy them in many ways be it curry, pulav or for that matter in stuffed kulchas. Being Non-Veg. Paneer takes back seat most of the time in my home though we do enjoy this dish. There are many a times when I want to prepare the same but somehow forget to purchase it on my shopping spree. I have now made it a point to put paneer too on my priority list as it is considered very good for health. So henceforth you will see a lot of paneer dishes too in my blog. Thanks to my kind friends who made me aware of the same, saying they miss these dishes in my Blog and that they would like me to put out some yummy dishes prepared with paneer. So here comes Paneer Kurma a delicious curry that can be served with parota, roti, pulav. Well nowadays its served even with dosas. So I prepared Appo / urad dal paniyarams and Yummy it was a real hit at home.
Freshly grated coconut : 2 cups (heaped)
Turmeric : 1 tsp,
Ginger : 1" piece,
Onion : 1 large sized chopped to cubes.
Cus Cus : 2 tsp
Green chillies : 7-8
Cloves : 6-7
Cinnamon : 2" Stick
Coriander seeds : 1tblsp
Jeera : 1 tsp,
Shahajeera : ½ tsp
Fennel Seeds : ½ tsp
Black Pepper : 1 tsp.
Cardamom : 2-3.
Kashmiri Red chillies 15 - 18.
Paneer : 250 - 300 gms.
Onion : 1 large sized chopped finely.
Tomatoes : 1 large ground into puree.
Coriander leaves : a handful finely chopped.
Beaten Cream : 1 tblsp.
Note : You can add 2 tblsp beaten curd instead of tomatoes. Instead of coriander leaves, you can use kasoori methi too.
Cut about 250-300 gms of paneer to medium sized cubes and fry them on the tava with a little bit of oil. You may leave out the step of frying the paneer cubes if not desired and add them straight into the curry to. The choice is yours, choose any method suitable to you.
Fry the above ingredients from turmeric to red kashmiri chillies in 2tsp of oil for about 3-5 minutes on medium heat in a thick bottomed kadai. Add in the coconut and further fry for another 5 minutes. Allow to cool a bit and then grind the fried masala to a very fine paste with little water. Do not add in more water as we want to keep the paste thick.
In a thick bottomed kadai add in 2-3 tsp of oil, when hot add in chopped onion and fry till it turns translucent. Now lower the heat and add in the ground masala and fry for a few minutes.
Add in the tomato puree and further fry for a few minutes. Add salt to taste and enough water to bring it to desired consistency. Let the gravy simmer or medium heat for 5-7 minutes.
Add in the fried paneer pieces, beaten cream and mix well. Garnish with a handful of finely chopped coriander leaves and serve hot with any accompaniment of your choice. I served the Paneer Kurma with Urad Dal Appo / Paniyarams and they tasted great.