Ramya and I were discussing about side dishes for chappathis . Suddenly I had this recipe in my mind which I saw in Sharmis Passion . It was a very easy to make recipe and came out very well. Paneer Kurma can be used for Chappathis, Pooris, Idiyappams, Appams etc. I just added a bit more Onions and tomatoes varying from the original recipe.
Ingredients
1. Paneer - cubed 1 cup
2.Onion - 2 finely chopped
3.Tomatoes -2 finely chopped
4.Chilli powder - 3/4 tsp
5.Turmeric powder - 1/4 tsp
6.Garam masala - 1 tsp
7.cinnamon - 1 stick
8.cloves - 3
9.elaichi-1
10. fresh cream - 2 tsp
For the paste
1.Freshly ground ginger garlic paste - 1.5 tsp
2.Cashews 8-10
3.fennel seeds - 3/4 tsp
4.grated coconut -1/2 cup
5.green chillies - 2
6.poppy seeds - 3/4 tsp
Preparation Method
Grind the ingredients given under the paste category. Heat oil in a pan and put cinnamon,cloves,elaichi. saute with onion and after the onions becomes sauted add tomotoes. let the tomatoes get cooked. then add the ground paste and 1 cup of water. add turmeric powder and chilli powder and let it boil for few minutes or till the oil comes out. Then add garam masala and fresh cream. garnish with coriander leaves and serve hot with phulkas.
Ingredients
1. Paneer - cubed 1 cup
2.Onion - 2 finely chopped
3.Tomatoes -2 finely chopped
4.Chilli powder - 3/4 tsp
5.Turmeric powder - 1/4 tsp
6.Garam masala - 1 tsp
7.cinnamon - 1 stick
8.cloves - 3
9.elaichi-1
10. fresh cream - 2 tsp
For the paste
1.Freshly ground ginger garlic paste - 1.5 tsp
2.Cashews 8-10
3.fennel seeds - 3/4 tsp
4.grated coconut -1/2 cup
5.green chillies - 2
6.poppy seeds - 3/4 tsp
Preparation Method
Grind the ingredients given under the paste category. Heat oil in a pan and put cinnamon,cloves,elaichi. saute with onion and after the onions becomes sauted add tomotoes. let the tomatoes get cooked. then add the ground paste and 1 cup of water. add turmeric powder and chilli powder and let it boil for few minutes or till the oil comes out. Then add garam masala and fresh cream. garnish with coriander leaves and serve hot with phulkas.
