Paneer Kurma

I am back with the simple recipe for Paneer kurma which tastes really good with chapathi, poori, rice.
This can be used as a side dish for pulao as well.

Ingredients:

1. Paneer slices - 200 gms
2. Coconut - 1/2 cup - grated
3. Tomatoes - 4 - cut into cubes
4. Onions - 100 gms - sliced
5. Cashew - 10 no.s
6. Fennel seeds, Jeera and Pepper - 1 teaspoon each
7. Cloves - 4
8. Cinnamon - 1 inch piece
9. Ginger garlic paste - 1 tablespoon
10. Curry leaves
11. Chillies - 2 green and 1 dry red
12. Turmeric powder - 2 pinches
13. Garam masala - 1.5 tablespoons
14. Oil - for sauting
15. Salt - as per taste
16. Water - 2 glasses

Method of Preparation:

1. Grind the tomatoes, 80 gms of onion, coconut, chillies, jeera, pepper and fennel seeds
2. Heat 1 tablespoon of oil in a thick bottomed pan
3. Add the cinnamon and cloves, saute them
4. Add 20gms of sliced onion and saute well
5. Add curry leaves and ginger-garlic paste. Saute well till the raw smell goes off.
6. Add the ground mixture from step 1, followed by turmeric powder and saute well.
7. Add water followed by salt, mix well and close the pan.
8. Let it cook well in closed pan.
9. Grind the cashews to a nice paste with a tablespoon of water and keep aside.
10. Add garam masala powder, mix well and close the pan again with a lid.
11. Let the gravy boil for 2 mins in low flame.
12. Add the paneer and ground cashew paste. Mix well.
13. Close the vessel and let the gravy sit in low flame for 2 minutes before turning the flame off.