Paneer Kurma (South Indian Vegetarian Recipes)

 Paneer Kurma is a tantalizing South Indian delicacy featuring luscious cubes of paneer immersed in a velvety, delicately spiced coconut-based curry. The rich, creamy sauce is crafted by blending fresh coconut with fennel seeds, almonds, poppy seeds, and cashews, creating a luxurious base that's further elevated by the addition of onions, tomatoes, and a fragrant medley of spices such as cinnamon, cloves, and cardamom. This results in a decadent sauce with a hint of sweetness from the coconut and a subtle warmth from the aromatic spices. The paneer absorbs the flavors of the curry as it simmers, creating a dish that's both comforting and indulgent.

Traditionally enjoyed with Indian breads like chapati, parotta, or naan, Paneer Kurma also pairs impeccably with fragrant rice varieties such as ghee rice or jeera rice. This beloved South Indian classic is celebrated for its opulent flavors, creamy consistency, and alluring aroma, making it a staple in countless South Indian households and eateries.

                                

Recipe: Yeilds for 4 persons

 

Ingredients:

 

Paneer cubed    250 gms

 

Tomato  2 medium size roughly chopped

 

Onion  1 big roughly   chopped

 

Ginger garlic paste 1 tsp

 

Coconut  4 tbsp fresh and grated

 

Poppy seeds   2tsp

 

Cashewnuts   4 nos.

 

Almonds    5 nos

 

Cloves  2 nos

 

Cinnamon 1 stick

 

Bay leaf  1

 

Cumin seeds 1tsp

 

Salt to taste

 

Oil  

 

Turmeric powder 1/2 tsp

 

Kashmiri chilli powder  1tsp

 

Dhania Jeera pdr 1/2 tsp

 

Garam Masala 1 1/2tsp

 

Kasuri methi a bit crushed 

 

Curd 4 tbsp

 

Fresh coriander 2 tbsp finely chopped 

 

Water 1 1/2 cups

                                               

Method:

 

Cut the paneer into cubes and keep it aside. Chop the tomatoes and onions roughly. In a pan, add oil and shallow fry the paneer and keep aside. In the same pan add 1 tbsp oil and fry cinnamon, cloves, and cardamom for a min. Add the onions, ginger garlic paste and fry for a min. Add the tomatoes and saute them until all the ingredients are cooked perfectly in a medium heat. Remove from the heat and let it cool down completely.

In a mixie jar, grind the onion-tomato mixture along with the freshly grated coconut, poppy seeds, cashew nuts, and almonds. Add water if needed. Blend altogether into a smooth paste.

Heat the pan. Add 2 tbsp oil . Add 1 tsp of cumin seeds. Let it splutter. Add the bay leaves. Now add the ground masala paste. Saute it in a low heat.

 

 CAUTION: If the masala paste is thick and  the heat is more, it may splutter out. So be careful in this step.
 
Add half a cup of water to adjust the consistency. Add salt, turmeric pdr, Kashmiri chili pdr, dhania jeera pdr, garam masala, and kasuri methi and stir well. Cover and let it simmer for about 5 to 10 mins in low heat. Add curd and simmer again for about 5 mins. Add water if the gravy is very thick. Add the fried paneer. Cover and simmer it again for about 5 mins.

Garnish with fresh coriander. Paneer Kurma is ready to serve with parotta, pulkas, or steamed rice.
Enjoy!!!!

                                               

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 Nutritional Value Per Serving of Paneer Kurma (Approximately):

Calories: Approximately 300-350 kcal

Fat: 25-30 grams

Saturated Fat: 15-20 grams

Cholesterol: 30-40 milligrams

Sodium: 400-500 milligrams

Carbohydrates: 10-15 grams

Fiber: 2-3 grams

Sugars: 4-6 grams

Protein: 10-12 grams

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