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Egg-Paneer-Peas Kurma! - Salt and Sour

Egg-Paneer-Peas Kurma!


Paneer is my all time favourite. I add it to almost all possible vegetarian gravies. There is a short story behind this dish. One evening I made rotis for dinner. I was confused about making what curry to serve with the rotis. It  is my (bad) habit to call him for unnecessary things everytime while he is in office. And when I called him to ask about this,  he said that he would be okay with anything but not paneer, again! I could not blame him because that whole week was a paneer week and he found the cubed white milky chap in almost everything I made at home.?

Then I thought I would make egg kurma and add frozen snow peas to it as Jebu loves them. So, I started cooking the dish and when I opened the freezer to get the frozen peas, the lovely paneer cubes which I had kept hidden the other day started sending emotional stares at me. The rest is history. I thawed, roasted and throwed them into the gravy along with eggs and frozen peas. 

I took the first serving of this dish to my plate and deliberately fished out all the paneer cubes before passing it to my hubby. Later, I saw him searching for one more paneer cube in the gravy. Finally, I had to share mine with him and that is another story. ☺

What you need for this is as follows:

  1. Paneer-5 to 6 cubes
  2. Finely chopped onions- 1 medium
  3. Ginger-garlic paste- 1/2 tsp
  4. Chopped green chillies-1
  5. Finely chopped ripe tomatoes-1 medium
  6. Hard boiled eggs-2
  7. Precooked or frozen green peas- 1/2 cup
  8. Chilli powder-1/2 tsp or less
  9. Coriander powder- 1/4 tsp
  10. Garam masala- 1/2 tsp
  11. Turmeric powder-1/4 tsp
  12. Sugar- a pinch
  13. Milk- 1 tbsp
  14. Oil, curry leaves and kasoori methi for seasoning.

Method follows:

  • Using ghee or oil, roast the paneer with little salt until it becomes golden brown on the edges. Keep aside.
  • In a thick bottomed pan, heat oil and season it with curry leaves.
  • Saute the onions, ginger-garlic paste, chopped green chillies and tomatoes. Add little salt and turmeric to make it easy to saute.
  • Once done, add chilli powder, coriander powder and saute until the raw smell goes off and the oil separates.
  • At this point, add some water and once it starts boiling add the precooked/frozen green peas, roasted paneer, and hard boiled eggs sliced to two pieces.
  • Simmer the flame for a few minutes and cook with the lid on.  Later, add a teaspoon of sugar (optional), a tablespoon of milk, garam masala and two pinches of dried kasuri methi leaves.
  • The delicious  egg-paneer-peas kurma is ready to go!! 

Serve hot with roti, rice or pulao.

Enjoy cooking!


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