Paneer Kurma

A simple and quick recipe with Paneer that will go well with both rice and chapathis/rotis.

1. Paneer - 1 pack chopped into cubes
2. Onions - 1/2 cup (chopped thin slices)
3. Tomato - 1/2 cup (chopped finely)
4. Bay leaves - 2 to 3
5. Cinnamon - a small stick
6. Cloves - 3 to 4
7. Cardamom - 1
8. Coconut - 1/4 cup
9. Peppercorns - 5 to 6
10. Red chilly powder - 1 tablespoon
11. Salt - to taste
12. Oil - 2 tablespoon
13. Turmeric powder - 1/4 teaspoon
14. Ginger garlic paste - 1/2 tablespoon

1. Heat 1 tablespoon of oil and shallow fry the paneer cubes for 4 to 5 minutes in medium flame. 
2. Prepare hot water of 2 cups and once the paneer turns golden brown, drop it in the hot water. This process will keep the paneer soft
3. Add the remaining oil in the same pan and season with bay leaves and onions
4. Once the onions turn translucent, add ginger/garlic paste and fry well
5. When the raw smell leaves, add tomatoes and saute for another 2 to 3 minutes
6. Add all spices - turmeric powder, red chilly powder and salt and mix well
7. Saute for another 2 to 3 minutes and add the fried paneer and mix it with the masala
8. Add the hot water that the paneer was soaked in and bring it to boil for 5 minutes
9. Meanwhile prepare the paste with coconut, cloves, cinnamon, peppercorns and cardamon
10. Add this paste to the mixture and cook in low flame for 5 to 6 minutes 

Garnish with coriander leaves and serve it hot. 

1. You can use poppy seeds/cashews to grind the paste thick
2. Add mint leaves while grinding or seasoning for additional flavor
3. Skip the frying process of Paneer if you like to avoid more oil
4. I used green peas as my son loves them, this is optional

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