Tamil Nadu Style Paneer Kurma Recipe
Tamil Nadu Style Paneer Kurma Recipe is a coconut and poppy seed based curry that is flavoured with whole spices and cooked along with soft paneer cubes. A lovey fusion recipe for the paneer lovers out there made South Indian style.
Tamil Nadu Style Paneer Kurma Recipe is a dish that you must try out as it is simple and delicious to make. Kurma are generally prepared in many parts of Tamil Nadu which is usually had along with paratha for lunch.
The kurma that we generally see are made from mixed vegetables but we have tried out something different at our test kitchen by adding soft paneer in a rich and spicy curry.
If you are looking for more Paneer Recipes here are some :
Ingredients of spices
- 2 Bay leaves (tej patta)
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds , peeled with seeds removed
- 1 Star anise Ingredients to be ground to a paste
- 1/4 cup Fresh coconut , grated
- 1 teaspoon Poppy seeds
- 1 inch Ginger Ingredients for the Curry
- 2 Tomatoes , finely chopped
- 12 Pearl onions (Sambar Onions) , roughly chopped (or 1 large onion)
- 2 Green Chillies , roughly chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Garam masala powder
- 1 teaspoon Red Chilli powder
- 2 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- Sunflower Oil , for cooking
How to make Tamil Nadu Style Paneer Kurma Recipe
To begin making the Tamil Nadu Style Paneer Kurma Recipe, into a blender, add the coconut, poppy seeds and ginger. Add very little water and blend to make a smooth paste. Once blended, transfer to a small bowl and keep aside.
Heat a tablespoon of oil in heavy bottomed pan; add all the whole spice like, bay leaf, cinnamon, cardamom, star anise, fennel seeds and clove and allow it to sizzle for few seconds.
Once that is done add chopped onions and saute for a couple of minutes until the onions are tender and the raw smell goes away. Add chopped tomatoes and saute until it softens up.
Once the tomatoes are softened, add all the spice powders. Saute until the aromas comes out and the masala is well cooked.
Add ground coconut paste and mix into the tomato mixture. Sprinkle salt and add 1 cup of water and bring it to a boil.
Slowly drop in the cubed paneer and boil the kurma gravy for another 15 minutes and switch off the heat.
Serve hot by sprinkling some chopped coriander leave on top.