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Pudina Paneer Kurma is a south Indian styled Kurma prepared with Paneer anf cooked in a mint based coconut gravy with a variety of spices. This Kurma tates great with chapati., roti, phulka, naan or even any flavored rice.
Ingredients:
Onion – 1 large
Tomato – 1 small
Capsicum – 1 small
Cooking Oil – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Red Chill Flakes – 1/2 teaspoon
Sugar – 1 teaspoon
Salt to taste
Paneer – 400 gms
For Masala:
Fresh Mint Leaves (Pudina), chopped – 1 cup, tightly packed
Coriander Leaves, chopped – 1/2 cup, tightly packed
Roasted Peanuts – 1/4 cup
Coconut, grated – 1/2 cup
Green Chillis – 5
Garlic Cloves – 4
Cinnamon – 1″ long stick
Cloves – 5
Peppercorns – 6
Cardamom seeds – 1/4 teaspoon
For Garnishing:
Chopped Coriander Leaves
Method:
- Chop onion and tomato.
- Cut capsicum into 1/2″ squares.
- Cube paneer and boil them in salt water. This makes paneer soft. Drain the water, keep aside.
- Heat oil in a pan.
- Add chopped onion, saute until translucent.
- Now add capsicum pieces and saute for 4-5 minutes until they are a little soft but still a little crunchy.
- Add tomatoes, saute until they turn soft.
- Add turmeric powder, red chilli flakes, sugar and salt. Mix well and let it cook on low flame for 4-5 minutes.
- Meanwhile, grind all the ingredients for masala adding a little water. Grind into a smooth paste.
- Add the paste to sauteed vegetables. Mix well. Cook for 10 minutes on low flame.
- Add paneer cubes.
- Pour a little more water to adjust the consistency of the gravy.
- Let it cook on low flame for about 10 minutes.
- Garnish with chopped coriander leaves.
- Serve hot with roti, phulka, paratha of your choice.