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Paneer - Kurma

PANEER - KURMA
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Paneer - Kurma Recipe, How To Make Paneer - Kurma Recipe

Paneer curry is a spicy Indian gravy curry made from curd, coconut and cashew nuts. It is best eaten with chapati or roti.

Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy di... Read More..

About Recipe

How to make PANEER - KURMA

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
PANEER - KURMA
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 2 persons
Published date : November 19, 2016


Ingredients used in PANEER - KURMA
• Paneer - 200 grams.
• Tomotoes - 4 numbers.
• Onions - 2 numbers.
• Green chillies - 4 numbers.
• Coriander leaves - half cup.
• Fresh cream - 5 teaspoons.
• Ginger garlic paste - 1 tea spoon.
• Red chilli powder - 2 teaspoons.
• Poppy seeds - 2 teaspoons.
• Raisins - 2 teaspoons.
• Cashew nuts - 50 grams.
• Oil - 2 teaspoons.
• Garam masala - 1 tea spoon.
• Salt - to taste.
• Red chilli powder - half tea spoon.
• Coconut slice - 1 piece.
• Turmeric powder - half tea spoon.
• Ghee - 3 teaspoons.
Method:
  • Blend poppy seeds, coconut slice, cashew nuts in a blender to make a fine paste.
  • Add oil in a pan then add chopped onions and saute it till they become red colour.
  • Then add ginger garlic paste, coconut paste, tomato pieces, green chilli pieces, some water and cook on slow flame.
  • Take another pan add ghee to saute the paneer pieces.
  • Now add fresh cream, salt, red chilli powder, garam masala and mix them well.
  • When the gravy thickens just switch off the flame.
  • Take it into a bowl and garnish with raisins, fried cashew nuts and coriander leaves.
  • Serve hot with rice or roti.





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Articles


Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy dish so undoubtedly heavy to the calories which makes it appropriate exclusively for special events, celebrations, gathering and not really for daily use.

 

Paneer butter masala gravy is produced using tomato puree, onion paste, cashew paste, and couple of essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.  I usually make tomato puree in advance, therefore I often find this process simple.

 

Paneer Butter Masala goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Makhani and a might be a few more.

 

Paneer:

Paneer is the most common fresh cheese use in Indian cuisine. It is also called “Chena” in Eastern India. Paneer is vegetarian’s heaven as it is enriched with proteins. It is the most versatile ingredient. Dishes with paneer can be made in various ways, fry or gravy, snacks or a filling. Sweets are incomplete without it. Paneer can be fit anywhere in dish and make it delicious.

Paneer is an acid-set fresh curd cheese produced from cow’s whole milk or half cream milk which is popular in northern India, Pakistan, Nepal and Bangladesh wherever milk is actually a regular element of those cultures.

Paneer is a form of unripen cheese popular in the Indian subcontinent. It is called in lots of Indian tasty recipes and make them even more tasty.  The ability of paneer to be deep fried is one feature that has led to its greater acceptance and a favorite in making snacks, Pakora or fried paneer

 

How you can make paneer:

Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 

Milk for Paneer:

Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

 

Paneer dishes:

Paneer is often combine with almost every vegetable like peas, spinach, tomato, potato capsicum, etc. Some popular paneer dishes: Matar Paneer, Palak Paneer, Shahi Paneer, Achaari paneer, aloo bread paneer pakoda, beetroot and paneer salad, Rasogulla

In nowadays, a lot of the international restaurant in India also provide paneer as one of the flavor in wraps, pizza topping or even in sandwiches.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.



 

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