Tamil Nadu Style Paneer Kurma Recipe
Delightfully creamy and fragrant, Tamil Nadu Style Paneer Kurma is a high-protein vegetarian dish that celebrates the warmth of traditional South Indian spices. This kurma is prepared with succulent paneer cubes simmered in a rich, coconut-based gravy, making it a perfect accompaniment for soft parottas or rice. Enjoy this dish for a hearty weekday lunch or a special weekend treat.
Ingredients
| Ingredients | Quantity |
|---|---|
| Bay leaves (tej patta) | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) pods | 2 (peeled, seeds only) |
| Star anise | 1 |
| Fresh coconut, grated | 1/4 cup |
| Poppy seeds | 1 teaspoon |
| Ginger | 1 inch |
| Tomatoes, finely chopped | 2 |
| Pearl onions (Sambar onions) | 12, roughly chopped (or 1 large onion) |
| Green chilies, roughly chopped | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 tablespoon |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Salt | to taste |
| Sunflower oil | for cooking |
| Paneer, cubed | 200 grams |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 325 kcal |
| Protein | 14 g |
| Carbohydrates | 15 g |
| Fats | 22 g |
| Fiber | 5 g |
| Calcium | 285 mg |
| Iron | 2 mg |
Note: These values are approximate and can vary based on the exact quantity and brands of ingredients used.
Instructions
-
Prepare Coconut Paste
Begin by adding the grated coconut, poppy seeds, and ginger to a blender. Add a splash of water and blend until smooth. Transfer this paste to a small bowl and set aside. -
Sauté the Whole Spices
In a heavy-bottomed pan, heat a tablespoon of oil over medium heat. Add the bay leaves, cinnamon stick, cardamom seeds, star anise, fennel seeds, and cloves. Sauté for a few seconds until fragrant, allowing the spices to sizzle and release their aroma. -
Cook the Onions and Tomatoes
Add the roughly chopped pearl onions (or large onion, if using) to the pan. Sauté for 2-3 minutes until they soften and the raw aroma disappears. Add the finely chopped tomatoes, and cook until they become soft and pulpy. -
Incorporate the Spices
Once the tomatoes are tender, add the turmeric powder, garam masala powder, red chili powder, and coriander powder. Sauté for another minute, allowing the spices to blend well with the onions and tomatoes. -
Add the Coconut Paste
Pour the prepared coconut paste into the pan and mix thoroughly with the tomato mixture. Add salt to taste and pour in 1 cup of water, stirring to combine. Bring the mixture to a gentle boil. -
Add the Paneer
Carefully drop in the paneer cubes, reduce the heat to low, and simmer the kurma for approximately 15 minutes, allowing the paneer to absorb the flavors of the gravy. -
Garnish and Serve
Turn off the heat and sprinkle freshly chopped coriander leaves over the kurma. Serve hot with whole wheat parottas or steamed rice, and enjoy the rich and comforting flavors of this Tamil Nadu-style delicacy.
Serving Suggestions
Serve your Tamil Nadu Style Paneer Kurma with traditional accompaniments like whole wheat parotta and a side of Vazhakkai Varuval (fried raw banana slices) for a complete meal that transports you to the flavors of South India.
