Paneer Kurma

Serves
4

Preparation Time: 20 minutes
Cooking Time: 20 minutes

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Dice the paneer into cubes.
Chop the onions finely.
Grind together cinnamon, garlic, pepper corn, coriander leaves and cumin seed.
Grate the coconut and extract milk.
Combine coconut extract and roasted chana powder.
Chop the tomatoes into big chunks.
Grind the cashew nuts to a fine paste.
Heat a pan with Idhayam Sesame Oil.
Temper fennel. When it sizzles, add onion and fry well.
To this add tomatoes and fry.
To this add the ground masala, simmer to a low flame and stir well until the raw smell goes.
Pour coconut extract, chilli powder, garam masala powder, salt and allow it to boil.
Add the ground coconut paste, cashew nut paste and curd.
When the gravy thickens flip the paneer pieces and let the paneer to cook.
Remove from fire and serve.