Paneer Mutter Kurma, Paneer and peas cooked in delicious yellow gravy a wonderful combination for roti / Butter Naan/ chapati. The nuts and khuskhus is the main ingredient which is going to make this dish really dainty. Paneer are always a favourite ingredient for my daughter, whatever dishes I make with Paneer, she would like to devour especially this Paneer Mutter kurma is her all time favourite. 

Paneer Mutter Kurma
Paneer Mutter Kurma

Generally for any korma variety we use coconut. But here in this recipe, I have substituted with khuskhus. The flavour of the nuts is the main secret ingredient in this recipe.
Paneer Mutter Kurma
Paneer Mutter Kurma

Preparation Time10 mins
Cooking Time 30 mins

Paneer Mutter Kurma
Paneer Mutter Kurma

Paneer100 gms
Green Peas1/4 Cup
Ginger-Garlic Paste1 teaspoon
Red Chilli Powder1 teaspoon
Cumin Powder1 teaspoon
Coriander Powder1 teaspoon
Turmeric Powder1/4 teaspoon
Curd1/2 Cup*
Kasoori Methi1 tablespoon
SaltTo Taste
Chopped Coriander Leaves1 tablespoon
* 1 Cup Capacity = 250ml

For Grinding:
KhusKhus1/4 Cup

For Seasoning:
Oil/Butter2 tablespoon
Bay Leaf1
Cinnamon Stick1
Cumin Powder1/2 teaspoon

Paneer Mutter Kurma
Paneer Mutter Kurma

  1. I have used the store-bought paneer cubes which needs to be refrigerated so, I placed the paneer cubes in warm water till I prepare the gravy. Finely slit the onions and add it to a pan with oil along with a pinch of salt and saute them till the onions turn nicely to golden brown color. Meanwhile, in another vessel add 1/4 cup of water and add khuskhus, cashews and badam and cover it with a lid and allow it to boil for 10 minutes. These khuskhus and nuts are the base for our gravy. After boiling for 10 minutes, allow them to cool off

  2. Puree the tomato and keep it ready. Take the fried onions along with the boiled nuts and khuskhus to the mixer

  3. Grind the onions and nuts to a nice paste. Heat a pan and add butter / oil and add the whole garam masala and fry for 10 seconds and then add the cumin seeds. 

  4. When the cumin seeds starts to sputter, add ginger-garlic paste along with tomato puree and saute it in low flame till the tomato puree is cooked completely. Add the ground paste and mix well. 

  5. Keep the flame in medium and add turmeric powder, cumin powder, coriander powder and red chillie powder and mix well and cover the pan with a lid and allow the masala to cook till the oil or butter gets separated from the masala. After that, add the curd and mix well. 

  6. Add the paneer with peas and adjust the salt. Bring the gravy to boil and add crushed kasoori methi , mix well and bring it to boil. Finally garnish the kurma with coriander leaves

  7. Serve the yummy Paneer Mutter Kurma is ready to serve. Serve hot with hot and fluffy Naan. Slurp!!!

Paneer Mutter Kurma
Paneer Mutter Kurma

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  1. i tried this dish.came out too good.thanks for sharing.