Paneer Matar Kurma | Paneer Matar Korma
Paneer Mutter Kurma, Paneer and peas cooked in delicious yellow gravy a wonderful combination for roti / Butter Naan/ chapati. Generally for any korma variety we use coconut. But here in this recipe, I have substituted with poppy seeds. The flavor of the nuts is the main secret ingredient in this recipe.
Servings: 4 people
Calories: 280kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 100 grams Paneer
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- ½ cup Curd (Plain Yogurt)
- 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
- To Taste Salt
Vegetables and Greens
- ¼ cup green peas 1 cup= 250 ml
- 2 nos Onion
- 1 nos Tomato
- 1 tablespoon Coriander Leaves Chopped
For Grinding
- ¼ cup Poppy Seeds
- 10 nos Cashews
- 10 nos Almonds
For Tempering
- 2 tablespoon Oil
- 1 nos Bay Leaf
- 1 nos Cinnamon Stick
- 2 nos Cloves
- 2 nos Cardamom
- ½ teaspoon Cumin Powder
Instructions
Preparation
- I have used the store-bought paneer cubes which were 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 ¼ cup of water and add poppy seeds, cashews and almonds. Cover it with a lid and allow it to boil for 10 minutes. These poppy seeds and nuts are the base for our gravy. After boiling for 10 minutes, allow them to cool off.
- Puree the tomato and keep it ready.
Making of Paneer Kurma
- Take the fried onions along with the boiled nuts and poppy seeds to the mixer.
- Grind the onions and nuts to a nice paste. Heat a pan and add butter / oil, add the whole garam masala and fry for 10 seconds and then add the cumin seeds.
- 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.
- Keep the flame in medium and add turmeric powder, cumin powder, coriander powder and red chili 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.
- Add the paneer with peas and adjust the salt. Bring the gravy to boil and add crushed kasoori methi.
- Finally garnish the kurma with coriander leaves.
- Serve the yummy Paneer Mutter Kurma is ready to serve! Serve hot with hot and fluffy Naan.
Video
Nutrition
Serving: 1cup | Calories: 280kcal | Carbohydrates: 18g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Sodium: 1019mg | Sugar: 6g