Paneer vegetable kurma is a simple gravy prepared with paneer and vegetables cooked in coconut gravy. It is a good combo for chappathi.

Ingredients:

• 1/2 cup – Paneer cubes
• 1 no – Onion (finely chopped)
• 1 no – Tomato (finely chopped)
• 4 or 5 nos – Green chilies
• 1 tsp – Ginger garlic paste
• 1 no – Carrot (chop into circles)
• 1 handful – Green peas
• 1/4 cup – Beans
• 1 tbsp - Coriander leaves (chopped finely)
• Salt as needed

For grinding:

• 1/4 cup - Coconut grated
• 1/2 tsp - Fennel seeds
• 1/4 tsp – Cumin seeds
• 1 no – Cardamom
• 1/4 tsp – Poppy seeds
• 3 or 4 nos – Cashew nuts

Seasonings :

• 1 tbsp – Oil
• 2 nos – Cloves
• 1 small – Cinnamon stick

Preparation method:

1. Heat oil/ghee in a pan, fry paneer till slightly golden brown, remove from heat and drain excess oil in a tissue. Soak in water and set aside.
2. Grind all the items given in the list for grinding to a smooth paste, set aside.
3. Heat oil in a pan, season with items given for seasoning. Add onion, ginger garlic paste, green chillies and required salt, saute until translucent. Followed by tomato saute until mushy.
4. Now add all the veggies in the ingredient list and saute for few minutes. Add 2 cups water and cook vegetables until 3/4 done.
5. Finally add ground coconut paste and cook until raw smell goes. Then add fried paneer and cook for another 2 or 3 mins or until kurma thickens. Garnish with chopped coriander leaves and serve hot with chappathi.