Paneer Kurma: A Creamy and Flavorful Delight

Introduction: 

Paneer Kurma is a rich and aromatic Indian curry that features paneer (Indian cottage cheese) cubes cooked in a luscious coconut-based gravy. This delightful dish offers a perfect blend of creamy texture and aromatic spices, making it a popular choice for special occasions or a comforting meal at home. In this article, we'll guide you through the step-by-step process of preparing Paneer Kurma, allowing you to indulge in the flavors of this exquisite Indian dish.

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Ingredients:

For the Gravy Base:

200g paneer, cubed

1 cup onions, finely chopped

1 cup tomatoes, pureed

1/2 cup grated coconut

1/4 cup cashews, soaked in warm water

1/4 cup yogurt

2 tablespoons ginger-garlic paste

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

Salt to taste

For Tempering:

1 tablespoon ghee (clarified butter)

1 teaspoon cumin seeds

2-3 green cardamom pods

2-3 cloves

1-inch cinnamon stick

1 bay leaf

Garnish: Fresh coriander leaves, chopped

Instructions:

Preparing the Gravy Base:

In a blender, combine grated coconut and soaked cashews. Blend into a smooth paste with a little water.

Heat vegetable oil in a pan over medium heat. Add cumin seeds and fennel seeds. Allow them to splutter.

Add finely chopped onions and sauté until they become golden brown.

Stir in ginger-garlic paste and cook for a minute until the raw aroma disappears.

Pour in the tomato puree and cook until the oil separates from the mixture.

Add the coconut-cashew paste, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.

Whisk yogurt and add it to the gravy. Stir continuously to avoid curdling.

Cooking the Paneer:

In a separate pan, heat ghee for tempering. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Let them release their aroma.

Add paneer cubes to the tempering and sauté until they turn golden brown on all sides.

Combining Paneer with Gravy:

Add the sautéed paneer to the prepared gravy, ensuring each piece is coated with the creamy mixture.

Simmer the curry on low heat for 10-15 minutes, allowing the flavors to meld.

Garnishing and Serving:

Garnish the Paneer Kurma with freshly chopped coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

Serving Suggestions:

Pair Paneer Kurma with a side of cucumber raita or mint chutney.

Enjoy this creamy and flavorful dish as a main course for lunch or dinner.

Paneer Kurma is a delightful way to savor the richness of paneer in a coconut-infused curry. Share this aromatic and creamy dish with family and friends, and elevate your dining experience with the essence of Indian cuisine.