Paneer Vegetable Kurma (Curry) Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Melt-in-the-Mouth Paneer and Mixed Veggies

Unlike other vegetable curries, this paneer vegetable kurma has a unique flavor that comes from the fennel seeds in the gravy.

Paneer is a known source of protein and folates. It helps to keep our bones and teeth healthy. The vegetables used in the curry not only make it colorful and delicious but also nutritious.

This kurma is easy to make and doesn't require much time—it took me only about 40 minutes to prepare. This melt-in-the-mouth curry pairs brilliantly with roti, poori, chapati, fried rice, ghee rice, etc.

Now, let me share with you a detailed step-by-step recipe to make this yummy side dish.

Cook Time

Ingredients

• 1 cup paneer, cut in 1-cm cubes, washed with warm and then cold water
• 2 cups mixed vegetables (e.g., carrots, French beans, green peas, kohlrabi, capsicum, etc.), chopped in small pieces
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped onions
• 3 tablespoons grated coconut
• 2 tablespoons cashew nuts
• 1 inch cinnamon stick
• 1 teaspoon fennel seeds
• 1/4 inch ginger, chopped
• 1 green chili, chopped
• 2 teaspoons poppy seeds (khus khus)
• 3-4 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon sugar, to taste
• 1/4 teaspoon turmeric powder
• 2-3 teaspoons oil, or butter or a mixture of both
• 2 teaspoons raisins
• 1 teaspoon salt, or to taste
• 2 teaspoons finely chopped coriander leaves

Instructions

1. Saute the raisins in some oil for a few seconds. Drain and collect them in a bowl. Set aside.
2. Add some more oil to the pan and add chopped paneer. Saute for 1 minute and then transfer it into a bowl.
3. In the same pan, add some more oil. Add cashews, cinnamon pieces, and fennel seeds. Saute over low heat until the cashews become light brown and transfer the mixture to a mixer jar. Set aside.
4. Add the half portion of the remaining oil. Throw in chopped onions, green chilies, ginger, garlic cloves, and poppy seeds. Saute over medium heat until the poppy seeds become a little bit roasted.
5. Add the chopped tomatoes and some salt. Continue to saute the mixture for 4-5 minutes. Add grated coconut and mix well. Saute it for a few seconds. Transfer the mixture to the same mixer jar in which you have collected the cashew, cinnamon, and fennel seed mixture.
6. When the contents in the mixer have cooled down, grind, adding some water, to get a smooth paste. Set aside.
7. Add the remaining oil to the pan and throw in the cumin seeds. Saute until they crackle.
8. Add the mixed vegetables and some salt. Saute over medium heat for 2-3 minutes.
9. Add 2 cups of water. Cover the pan and cook over low heat until the veggies become soft.
10. Add the ground paste, red chili powder, garam masala powder, sugar, turmeric powder, and remaining salt. Mix well.
11. Add water if needed. Cook over low heat for 2 minutes.
12. Add paneer cubes, chopped coriander leaves, and raisins. Mix well. Turn off the heat after a few seconds.
13. Now, the kurma is ready to serve! Serve this hot and yummy paneer vegetable kurma (curry) with roti, chapati, poori, paratha, fried rice, ghee rice, etc. Enjoy dunking the flatbreads in the rich gravy and eating!

Photo Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 04, 2020:

Thank you, Umesh Chandra, for your encouraging comment. Please do try this recipe sometime.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on August 04, 2020:

Nice recipe. Well illustrated.