Ingredients:

• 1/2 – onion, finely chopped
• 1/2 cup – paneer, cubed
• 2 – carrots, chopped
• 1 handful – peas
• 2 tsp – Ginger Garlic paste
• 1 tbsp – coriander leaves, chopped finely
• 1 tbsp – oil
• salt
• To temper:
• 2 – Cloves
• 1 – Cinnamon
• To be ground
• 1/2 cup – Coconut
• 2 – Green chillies
• 1/2 tsp – Fennel seeds
• 5 – Cashew nuts
• 1 – Onion

Method:

1. Pressure cook carrots and peas until soft. Keep aside.
2. Heat a tawa with some oil and fry paneer till golden brown, switch off the stove and drain on a tissue, keep aside.
3. Then in the same tawa, saute onions and coconut till slightly browned.
4. Add sauteed onion and coconut with the ingredients listed under ‘to be ground’ and grind to a fine paste with a little water. Keep aside.
5. Heat oil in a pan, add cloves, cinnamon, ginger garlic paste and onions.
6. Saute till slightly brown; then add the ground paste and saute till raw smell disappears.
7. Add 1/2 to 3/4 cup water (adjust according to the thickness) and allow it to boil for 3 mins. Add salt.
8. Add the pressure cooked vegetables and fried paneer.
9. Simmer for 5 – 7 mins until the kurma thickens and the aroma is released.
10. Garnish with chopped coriander leaves.
11. Recipe and Image courtesy: Sharmis Passions
12. http://www.sharmispassions.com/