Chapati has became daily food in my home as it fills the stomach for hours. With my love for variety of Curries with chapati, I learnt many types of Kurma, gravies and curries. Potato Paneer Kurma/Korma recipe is picked from “Paneer Adigegalu” by Mrs. Vijayalakshmi Reddy, a famous lady in Bangalore. To say about her, she presents Cookery shows in Kannada channels. I have attended her classes also. She is a good cook who always keeps everything well organised. I feel very proud of her and would like to thank her for teaching me numerous recipes. This book has 135 dishes with Paneer as main ingredients in vegetarian dishes. We can find varieties of curries, Sweets, Pulaos, Snacks and also the varieties of Pastes, Purees and Powders in this book. This book is published in Kannada and English.
Potato Paneer Kurma/Korma is a very simple dish which makes a good combination with Roti, Chapati, naan or Kulcha. The grouping of Paneer with Potatoes gives more taste to Kurma. After seasoning, mix all the ingredients one by one and fry them. It may take 20 min to prepare this Potato Paneer Kurma/Korma. The name Kurma/Korma is derived by the presence of coconut milk which gives rich taste to this gravy. So try and enjoy this Potato Paneer Kurma/Korma.
Potato Paneer Kurma/Korma Ingredients:
- Potatoes – 2
- Paneer or Cottage Cheese – 100 grms
- Ginger + Garlic Paste – 1 tsp
- Onion – 2
- Green Chilli – 1
- Tomatoes – 2 small sized
- Coconut Milk – 1/2 Cup
- Sugar – 1/4 tsp
- Red Chilli Powder – 1/2 tsp
- Kitchen King Masala – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Lemon Juice – 1 tsp
- Coriander Leaves
- Oil – Deep fry the Paneer
- Oil – 3 tsp
- Cumin Seeds / Jeera – 1 tsp
- Cinnamon – 2 small pieces
- Cloves – 2
- Cardamom – 1
Time to Prepare: 20-30 min
Serves : 2 People
How to Make Potato Paneer Kurma:
- Cook the Potatoes in a cooker for 4-5 whistles till they cook properly. Cut them into cube sized pieces. Keep aside.
- Cut one Onion into small sized pieces and make the other paste by grinding in a mixer grinder. Dice the Paneer into small size pieces. Also cut the Tomatoes into small sized pieces, Green Chilli into slits. Keep everything ready before the seasoning.
- Crush the Cinnamon, Cloves, Cardamom in the mortar and Pastel.
- Deep Fry the Paneer or Cottage Cheese in Oil till slightly browned. Drain on a paper napkin to remove the excess Oil in it.
- Heat Oil in another pan, add Cumin Seeds and let it splutter. Then add the crushed ingredients like Cardamom, Cloves, and Cinnamon. Next add the Ginger + Garlic Paste and fry for a minute.
- Add the slit Green Chillies, Onion and Turmeric and fry until Onion turns translucent. At this stage add the Onion Paste and sauté till the raw smell disappears.
- Add the chopped Tomatoes and sauté till they turn soft and mushy. Now add the cooked and cubed Potatoes into the Pan and mix well.
- Next add the fried Paneer and cook for 2 minutes. Then add the Coconut Milk, Salt, Sugar, Kitchen King Masala, Red Chilli Powder and Lemon Juice. Cook the Kurma/Korma till it attains semi liquid consistency.
- Finally garnish with Coriander Leaves and mix once.
Serve Potato Paneer Kurma/Korma with Chapati, Roti, Naan or Kulcha.