Paneer kurma is my favorite with chapathis and parathas. I like the white kurmas served in restaurants with less flavour of garam masala and spices so just wanted to give a try and here is my version. And happy independence day wishes!! The colors of the kurma are apt for the occasion though not intentional 🙂
- Pressure cook carrot and peas until soft. Keep aside.
- Heat a tawa with little oil and fry paneer till golden brown, switch off and drain in a tissue,keep aside.
- Then in the same tawa, saute onions and coconut till slightly browned. Add sauted onion and coconut with the ingredients under ‘to be grinded’ with little water to a fine paste and keep aside.
- Heat oil in a pan, add cloves, cinnamon , gingergarlic paste and onions saute till slightly brown then add the ground paste saute till raw smell leaves. Add 1/2 to 3/4 cup water(adjust according to the thickness) and allow it to boil for 3mins. Add required salt.
- Add the pressure cooked veggies and fried paneer. Simmer for 5-7 mins until the kurma thickens and nice aroma comes.Garnish with chopped coriander leaves and switch off.
- Frying paneer is totally optional but I prefer doing it in most of the paneer dishes.
- You can also saute tomatoes with onions and coconut and then grind it together.
- Adding a tsp of garam masala enhances the flavour too.
- This accompanies well with rotis and dosas too.
- This is closely the same way I make vegetable kurma too. You can add potatoes and beans too, adding vegetables is purely of your choice.