Paneer Kurma Recipe

Easy recipe for paneer kurma. South Indian style Spicy paneer kurma that goes perfectly well with chapati, pulao and even dosa. Recipe with step by step pictures.

This recipe is from Vinodh’s sister Padma Akka. She is a really good cook and I love all her recipes. Every-time, I meet her, I spend time with her in her kitchen learning new things. This Paneer kurma made with a little south Indian twist is a keeper. Perfect for parties. Its a very easy recipe and comes together in no time. Padma akka has an absolutely beautiful garden adorned with adenium plants of all colors. Here it is!

Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds. If you do not like the flavour of coconut oil, you can substitute with any vegetable oil.

Add in the garlic and ginger. Saute for a few seconds.

Add in the sliced onions and the cashew-nut. Cashew-nuts give a nice body to the gravy. Saute till the onions are soft.

Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.

Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.

Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.

Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.

Add in the cubed paneer pieces to the gravy.

Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.

This kurma goes well with chapati , vegetable pulao . My son likes it with dosa 🙂

• 2 tablespoon coconut oil
• 1/2 inch piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 6 cloves garlic
• 1/2 inch piece ginger
• 2 cups sliced onions
• 10 - 12 cashew nuts
• 2 cups diced tomatoes
• 2 green chillies (add more for a spicy kurma)
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 200 grams paneer, cubed
• 3 sprigs coriander leaves

1. Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds.
2. Add in the garlic and the ginger. Saute for a few seconds.
3. Add in the sliced onions and the cashew-nut.
4. Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.
5. Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.
6. Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.
7. Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.
8. Add in the cubed paneer pieces to the gravy.
9. Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.
10. This kurma goes well with chapati, vegetable pulao.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 2 tablespoon coconut oil
• 1/2 inch piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 6 cloves garlic
• 1/2 inch piece ginger
• 2 cups sliced onions
• 10 - 12 cashew nuts
• 2 cups diced tomatoes
• 2 green chillies (add more for a spicy kurma)
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 200 grams paneer, cubed
• 3 sprigs coriander leaves

1. Heat coconut oil in a pan and add in the cinnamon, cumin seeds and fennel seeds.
2. Add in the garlic and the ginger. Saute for a few seconds.
3. Add in the sliced onions and the cashew-nut.
4. Once the onions are soft add in the tomatoes, green chillies and red chilli powder. Add in the salt.
5. Saute till the tomatoes are well cooked and juiced down. Remove from heat and set aside to cool.
6. Grind the cooled mixture to a smooth paste. Add up to a cup of water while grinding. Set aside.
7. Add in the ground paste to a pan. Wash the mixie with a cup of water and add it back to the pan.
8. Add in the cubed paneer pieces to the gravy.
9. Let the gravy simmer for a couple of minutes. Finally add in the coriander leaves and remove the kurma from heat.
10. This kurma goes well with chapati, vegetable pulao.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/paneer-kurma-recipe/

Baby Corn Salt and Pepper Fry Recipe – A simple baby corn appetizer perfect for parties. Deep fried baby corn tossed with garlic and pepper. Recipe with step by step pictures.

This is one of the most easiest appetizers that can be put together in no time. This is one of our current favorites. Here is how to do Baby Corn Salt and Pepper Fry Recipe.

Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.

Add in the diced baby corn. Toss the corn well so it adheres well to the batter.

Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.

Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.

Using a fork, just help the corn release from the kadai (sometimes it may stick to the bottom). Just a slight movement with the fork will help the corn to release.

When the corn is cooked (the bubbles have subsided), remove from oil. Make sure the corn is well fried and cooked well.

Drain on a paper napkin. Set aside.

Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.

Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.

Finally add in the chopped coriander leaves. Remove from heat.

Serve hot.

Deep Frying Baby Corn

• 2 tablespoon maida (all purpose flour)
• 2 tablespoon corn starch
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 3 sprigs curry leaves, finely chopped
• 200 grams baby corn, diced
• Peanut oil / Vegetable oil to deep fry

For tempering

• 1 teaspoon peanut oil / Vegetable oil
• 5 cloves garlic, minced
• 1 onion, diced
• 2 sprigs spring onion, chopped
• 1 capsicum, diced
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon salt
• 2 sprigs coriander leaves, chopped

1. Take a bowl and add in the maida (all purpose flour) and corn starch. Add in the black pepper and salt. Add a couple of tablespoon of water and make it into a slightly thick batter.
2. Add in the diced baby corn. Toss the corn well so it adheres well to the batter.
3. Chop some curry leaves and add it to the batter. Curry leaves adds a nice flavour to the recipe. Toss well to coat.
4. Heat oil in a pan/kadai in high flame. High flame works well for frying baby corn. When the oil is hot, drop in the corn one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the corn.
5. When the corn is cooked (the bubbles have subsided), remove from oil.
6. Drain on a paper napkin. Set aside.
7. Heat oil in a pan and add in finely minced garlic to the pan. Add in the spring onion, diced onion and capsicum. Saute for a couple of minutes.
8. Add in the black pepper powder and salt. Add in the fried baby corn. Toss well to coat.
9. Finally add in the chopped coriander leaves. Remove from heat.
10. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu