Paneer Vegetable Kurma

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • 1/2 - onion, finely chopped
  • 1/2 cup - paneer, cubed
  • 2 - carrots, chopped
  • 1 handful - peas
  • 2 tsp - ginger garlic paste
  • 1 tbsp - coriander leaves, chopped finely
  • 1 tbsp - oil
  • salt
  • To temper:
  • 2 - cloves
  • 1 - cinnamon
  • To be ground
  • 1/2 cup - coconut
  • 2 - green chillies
  • 1/2 tsp - fennel seeds
  • 5 - cashew nuts
  • 1 - onion

How to Make Paneer Vegetable Kurma

  • Pressure cook carrots and peas until soft. Keep aside.
  • Heat a tawa with some oil and fry paneer till golden brown, switch off the stove and drain on a tissue, keep aside.
  • Then in the same tawa, saute onions and coconut till slightly browned.
  • Add sauteed onion and coconut with the ingredients listed under 'to be ground' and grind to a fine paste with a little water. Keep aside.
  • Heat oil in a pan, add cloves, cinnamon, ginger garlic paste and onions.
  • Saute till slightly brown; then add the ground paste and saute till raw smell disappears.
  • Add 1/2 to 3/4 cup water (adjust according to the thickness) and allow it to boil for 3 mins. Add salt.
  • Add the pressure cooked vegetables and fried paneer.
  • Simmer for 5 - 7 mins until the kurma thickens and the aroma is released.
  • Garnish with chopped coriander leaves.
  • Recipe and Image courtesy: Sharmis Passions
  • http://www.sharmispassions.com/

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