Paneer kurma recipe

Ingredients

• 225 g (1.5 cups)paneer, cubed; measure after thawing if frozen
• 1onion
• 1tomato
• 1 tspginger and garlic paste
• 1/2 tspred chilli powder
• 3/4 tspground coriander
• 3/4 tspgaram masala powder (Kitchen King masala)
• 1/4 tspturmeric
• 1 tsplemon juice
• 2 tbspcoriander leaves, finely chopped
• to tastemint leaves
• to tastesalt
• 1 tbspoil
• 1 inchcinnamon
• 2cloves
• a fewstone flower
• 1/2 tspfennel seeds
• 40 g (1/2 cup)grated coconut
• 6cashews
• 2green chillies
• 1 tbsponion, roughly chopped

Instructions

1. 1

   Blend the paste

   Put the coconut, cashews, green chillies and 1 tbsp roughly chopped onion in a blender. Add 1/2 cup water and blend until smooth.

2. 2

   Prepare the ingredients

   Finely chop the onion, tomato, coriander and mint leaves. Keep the paneer immersed in hot water.

3. 3

   Measure the spices

   Set out the remaining spice powders you will need.

4. 4

   Heat the whole spices

   Heat the oil in a kadai, then add the cinnamon, cloves, stone flower and fennel seeds.

5. 5

   Cook the onion

   Add the onion and fry for 1 minute. Stir in the ginger and garlic paste and cook for a further 30 seconds.

6. 6

   Soften the tomato

   Add the finely chopped tomato, salt, turmeric, red chilli powder, garam masala and ground coriander. Cook until the tomato is soft and pulpy.

7. 7

   Add the paste

   Stir in the blended paste and mint leaves, then cook for 1 minute over a medium heat.

8. 8

   Add the water

   Pour in 1 1/2 to 2 cups water and mix well.

9. 9

   Add the paneer

   Add the paneer cubes and bring the curry to the boil.

10. 10

    Simmer the curry

    Simmer for 6–8 minutes, or until the gravy has thickened.

11. 11

    Finish with herbs

    Turn off the heat, then stir in the lemon juice and coriander leaves.

What is paneer kurma?

Kurma is a family of South Asian curries often made with a richly flavoured, gently spiced sauce. This version pairs paneer with coconut, cashews and whole spices for a creamy vegetarian curry.

Fennel gives the gravy its distinctive aromatic note, while tomato and fresh herbs help keep the flavour lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 12g protein, 12g carbs, 20g fat.

Paneer contributes most of the protein and much of the fat, while coconut, cashews and oil add further fat and energy. The sauce and any rice or bread served alongside provide most of the carbohydrates; pair a portion with vegetables and a measured serving of rice or flatbread for a balanced plate.

Building the coconut gravy

Coconut and cashews: blending them with green chilli and a little onion creates the smooth base of the sauce. Blend thoroughly so the finished gravy is even rather than grainy.

Water: the recipe adds water in stages, first to help the paste blend and then to loosen the curry. Use the lower end of the final range for a thicker sauce.

Layering the spices

Whole spices: cinnamon, cloves, stone flower and fennel go into the hot oil first, giving their aromas a chance to infuse the cooking fat. Keep the heat moderate so they become fragrant without scorching.

Powdered spices: add these with the tomato, as directed, and cook until the tomato turns soft and pulpy. This helps the spices mingle into the sauce rather than taste raw.

Keeping the paneer tender

Hot water: holding the paneer in hot water while preparing the other ingredients helps it stay soft. Drain it before adding it to the curry.

Gentle simmer: once the paneer is in the sauce, simmer for 6–8 minutes. Avoid a hard boil, which can make the cubes firmer.

Knowing when it is ready

The tomato mixture should be soft and gooey before the blended paste goes in. After adding water and paneer, look for a gravy that lightly coats the cubes; simmer a little longer if it is still thin.

Add lemon juice and coriander after turning off the heat. This keeps the finishing flavours bright and fresh.

Serving paneer kurma

Serve the curry with steamed rice, chapati or naan to catch the coconut gravy. A simple vegetable side or a crisp salad adds contrast to the creamy sauce.

The recipe makes four portions, so serve the paneer and gravy evenly across the plates.

Recipe notes & tips

• Use hot rather than cold water to keep the paneer immersed before cooking.
• Blend the coconut and cashew mixture until smooth for a more even gravy.
• Keep the heat moderate when frying the whole spices so they do not burn.
• Taste the gravy before serving and adjust the salt to suit your preference.
• Add the lemon juice only after switching off the heat.

Variations

• Adjust the heat: use one green chilli instead of two for a milder curry.
• Add vegetables: stir in cooked peas or diced carrots with the paneer.
• Use fresh paneer: cut it into cubes and follow the same method.
• Make it thinner: add water gradually until the gravy reaches your preferred consistency.
• Boost the herbs: add extra mint or coriander just before serving.

Common mistakes to avoid

• Rough paste: blend the coconut and cashews thoroughly so the gravy is smooth.
• Scorched spices: keep the oil at a moderate heat and add the tomato mixture promptly.
• Firm paneer: keep the cubes in hot water while preparing the other ingredients, then simmer gently.
• Thin gravy: simmer for a little longer, checking often until it coats the paneer.
• Muted finish: add the lemon juice and coriander after turning off the heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, adding a splash of water if the gravy has thickened; avoid prolonged boiling so the paneer stays tender.

Frequently asked questions