Cook's Hideout: Paneer Kurma

August 17, 2006

Paneer Kurma

Paneer – ½ lb, cubed
Potatoes – 2 medium, diced
Carrots – 1 large, diced
Onion – 1 medium
Tomato – 1 medium
Kasoori Methi – 1 tbsp
Salt – to taste

To make masala:
Onion – 1 medium
Tomato – 1 medium
Green chilies – 2
Ginger-garlic paste – 1tsp
Cloves – 6
Cinnamon – ½” piece
Cardamom – 2
Cashews – 10
Grated coconut – ¼ cup
Poppy seeds (Khus Khus) – 1tsp
Red Chili powder – 1 tsp
Garam Masala – 1tsp
Turmeric – ½ tsp

  • To make the paste: Heat about 2tsp of oil in a pan, fry all the ingredients till lightly browned. Allow to cool and grind into a smooth paste adding little water.
  • Fry paneer cubes in 1tbsp of oil or ghee till golden brown on all sides. Remove and keep aside.
  • Heat 2tbsp of oil in a pan, fry onions till lightly browned. Add potatoes and carrots, cover and cook till the veggies are tender.
  • Add tomatoes and cook covered for 5 minutes. Now add the paste, fried paneer and ½ cup of water. Simmer for 10 minutes. Add kasoori methi and salt and cook for another 5 minutes.
Serve with fried rice or chapathi.

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