பன்னீர் குருமா (Restaurant Style Paneer Kuruma)

Paneer kuruma is always a favorite recipe for my kids. This method of gravy tastes so good, I used homemade paneer and home made cream for this recipe. Please note that this method takes little bit more time. If you’re using store bought paneer, soak that in warm water for 10 minutes before cooking. This keeps the paneer soft even after cooking too. This gravy goes well with Naan, roti and chappathi.

Ingredients for Paneer Kuruma

Paneer – 200g
Tomato – 3-4 
Onion – 1 cup (finely chopped)
Thickened milk / cream – 1/2 cup
Butter – 2 tbs
Chilli powder – 1 tsp
Garam masala – 1 tsp
Garlic – 3-4 pods
Ginger – 1 tbs
Kasturi methi – 1 tsp (crushed)
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Oil – 2tsp (you may use 1 tbs butter)
Salt as needed 

Directions

Boil the milk seperately until thickened. 
Chop the tomatoes and take it in a mixie jar.
Add garlic and ginger then blend into fine puree. 
Heat oil in a pan and add cumin seeds. 
After the seeds cracked, add chopped onion. 
Stir fry the onion then add the tomato purée.
Cover the pan and cook in full flame until thickened. 
Add butter, turmeric powder, chili powder, garam masala and salt. 
Pour 1/2 cup of water and stir the gravy. 
Stir the gravy until it blends well; add water when needed.
Now add crushed kasturi methi and sliced paneer.
Close the pan with lid and cook for about 3 minutes.
Now open the lid and add thickened milk then mix well.
Check consistency and add water if needed, stop the flame when you see bubbles. 
Paneer kurma ready.
Serve the paneer kuruma with Roti, Chapathi or Rice.

Pictures