South Indian-Style Paneer Kurma
Try this South Indian-Style Paneer Kurma — a rich, creamy curry made with coconut, cashews, and aromatic spices. Perfect for pairing with idiyappam, parotta, or dosa.
South Indian-Style Paneer Kurma combines the best of both worlds — the creaminess of North Indian paneer dishes and the aromatic, coconut-rich base of Tamil Nadu and Kerala kurmas.
This luscious curry blends fresh coconut, fennel, cashews, and spices to create a naturally thick gravy that pairs beautifully with idiyappam, appam, dosa, or chapati. Unlike the North Indian version made with cream and butter, this kurma uses coconut and green chili for flavor depth and freshness — a hallmark of southern cuisine.
Let’s prepare this fragrant, restaurant-style Paneer Kurma right in your kitchen!
🥣 Ingredients for South Indian-Style Paneer Kurma
For the Gravy Paste
½ cup fresh grated coconut
1 tbsp roasted chana dal (pottukadalai)
6–8 cashews
2 green chilies
1 tsp fennel seeds (saunf)
1-inch ginger
3–4 garlic cloves
½ cup water (for grinding)
For the Kurma
200 g paneer (cubed)
1 onion, finely sliced
1 tomato, chopped
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala
1 tsp salt, or to taste
2 tbsp oil or coconut oil
1 sprig curry leaves
1 cup water or thin coconut milk
Fresh coriander leaves for garnish
🧑🍳 Step-by-Step Method
Step 1: Prepare the Coconut Masala Paste
In a blender, add coconut, roasted chana dal, cashews, green chilies, fennel, ginger, and garlic.
Add water and grind into a smooth paste. Set aside.
Step 2: Cook the Base
Heat oil in a pan, add curry leaves, and let them splutter.
Add onions and sauté until golden brown.
Add tomatoes and cook until soft and mushy.
Step 3: Add Spices and Masala Paste
Stir in turmeric, coriander powder, and salt.
Add the ground coconut paste and sauté on low flame for 3–4 minutes until aromatic.
Step 4: Simmer the Gravy
Pour in water or thin coconut milk and mix well.
Simmer for 5–7 minutes until the oil begins to separate slightly.
Step 5: Add Paneer and Finish
Gently add paneer cubes and mix without breaking them.
Cook for 3–4 minutes on low flame to absorb flavors.
Sprinkle garam masala and garnish with coriander leaves.
🍛 Serving Suggestions
Serve this Paneer Kurma hot with:
Soft chapatis or phulkas
Appam or Idiyappam for an authentic Kerala touch
Ghee rice or Coconut rice for a festive South Indian meal
Try pairing with Appam Recipe or Coconut Rice Recipe for complete flavor harmony.
🥗 Health Benefits of Paneer Kurma
Rich in Protein: Paneer supports muscle health and keeps you full.
Heart-Healthy Fats: Coconut provides medium-chain fatty acids that aid metabolism.
Calcium Boost: Ideal for bone health.
Digestive Spices: Fennel, ginger, and curry leaves improve gut function.
Gluten-Free & Vegetarian: Perfect for balanced, wholesome meals.
💡 Tips for Perfect South Indian Paneer Kurma
Use freshly grated coconut for best texture.
Lightly sauté paneer cubes in ghee before adding for extra flavor.
Adjust spice level by varying green chili count.
Substitute paneer with tofu for a vegan alternative.
Always cook on low heat to retain coconut’s natural aroma.
🧊 Storage & Reheating
Storage: Store leftover kurma in an airtight container for up to 2 days in the refrigerator.
Reheating: Warm on low heat, adding a splash of water or coconut milk to refresh consistency.
🪔 Cultural Note
Kurma (or korma) has deep roots in South Indian temple cuisine, especially in Chettinad and Thanjavur Brahmin kitchens. Traditionally made with vegetables or legumes, modern versions now include paneer, reflecting India’s evolving vegetarian food culture. The addition of coconut, fennel, and curry leaves gives the kurma its signature regional twist — creamy, aromatic, and soul-satisfying.
📸 Featured Image SEO Pack
Image Alt: South Indian Style Paneer Kurma served in a bowl with chapati
Image Caption: Creamy South Indian-Style Paneer Kurma — a coconut-rich curry perfect with chapati or appam.
Image Dimensions: 1200×675 (16:9 ratio)
CTA: Try this South Indian Paneer Kurma and enjoy authentic southern flavors at home!
⚡ Quick Facts
| Type | Main Course |
|---|---|
| Region | Tamil Nadu, Kerala |
| Preparation Time | 15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40 minutes |
| Serves | 3–4 |
| Diet | Vegetarian, Gluten-Free |
| Difficulty | Easy |
❓ FAQs about South Indian-Style Paneer Kurma Recipe
Q1: Can I make this kurma without coconut?
Yes, substitute coconut with cashew cream or almond paste, though it will slightly alter the flavor.
Q2: Can I use tofu instead of paneer?
Yes, firm tofu works great for a vegan-friendly version.
Q3: What’s the difference between kurma and korma?
Kurma (South Indian) uses coconut and fennel; Korma (North Indian) uses yogurt and cream.
Q4: Can I use store-bought paneer?
Yes, but soak in warm water for 10 minutes before using to soften.
Q5: Which oil is best for kurma?
Coconut oil gives authentic South Indian aroma and taste.
🧑💼 Author Pack
Author: Bhima Rao
About: Bhima Rao is the creator of Bhimascook.com, a trusted destination for authentic Indian vegetarian recipes. With roots in Udupi culinary traditions, Bhima celebrates regional diversity through wholesome, flavorful dishes.
Reviewed by: Chef Anitha Subramanian (South Indian Culinary Expert)
Last Updated: November 2025
