PANEER KURMA / PANNER WHITE GRAVY

தமிழில் காண : கிளிக் 

Hi All,

PANEER KURMA / PANNER WHITE GRAVY! We make kurma in many methods and this method we say as White kurma ( Vellai kurma) , though the colour of kurma is not exactly white but still due to its pale colour we say as white kurma.

We can make this kurma with any vegs ,egg .Today I made with paneer and served with warm water chapati.

White colour does not compromise in spiciness of kurma ..the kurma tastes amazingly spicy and very aromatic that it goes great with roti and chapthi .

See my other kurma recipes also,

1. Virudunagar veg salna.
2. Cauliflower peas kurma.
3. Coimbatore style veg kurma.

The yummy , spicy kurma recipe is as below,

INGREDIENTS :

Paneer – 1 cup

Onion – 1 ( big)

Tomato – 1 (medium sized)

Green chilli - 3

Garam masala -1/2 tsp

Mustard – 1/4 tsp

Coconut oil – 1 tsp.

Salt – as required.

TO GRIND TO FINE PASTE:

Coconut – 1/8 cup

Roasted Channa dal -2 tsp

Poppy seeds – 1/2 tsp

Garlic – 6 pods.

Ginger – 1” piece - 2

Cloves - 3

Fennel seeds – 1 tsp.

NEED CLARIFICATION ABOUT MY MEASURMENTS ? PLS CLICK TO CLARIFY

METHOD :

1. Chop paneer to big pieces.
2. Chop onion , green chillies, tomatoes to small pieces.
   
3. Grind our grinding ingredients to fine paste with little water.
   
   
4. Heat oil in pressure cooker and add mustard , when mustard starts spluttering add green chillies , onions and saute till translucent.
   
   
   
5. Then add chopped tomatoes and saute till mushy .
   
6. Now add ground paste ,1 cup of water , salt , panner cubes , close cooker and cook for 2 whistles.
   
7. When pressure subsides , open cooker ,if gravy is too thin and watery then boil for few more mins till required consistency .
   
8. Finally sprinkle garam masala , give a quick mix and remove from flame.
   
9. Serve hot with chapati , pulka , idli , dosa , poori of your choice.
   
10. I served with warm water chapati .
    

NOTES :

1. Instead of cooker , you can boil in open pan too.
2. As channa dal has a tendency to stick at bottom quickly, add water immediately after adding masala and also 2 whistles is more than enough for gravy to boil.
3. If you are making in open pan , keep stirring often to prevent from channa dal sticking at bottom.
4. Panner can be replaced with any vegs or egg of your choice.
5. As green chilli is only source of spiciness , so be generous in adding green chilli.
   
   
   

   HAPPY COOKING!!