Paneer Korma is a delicious gravy made using paneer, coconut, herbs and spices. Paneer Korma is an excellent choice of side for roti, chapati and for rice meal too. This korma is delicious, rich and perfect to pair as side dish. Learn to make Paneer Kurma with step by step pictures.
Paneer Recipes are usually hit with anyone and there are only least chances for anyone to say no to paneer Agree?! Paneer Korma / Kurma is more flavorful, perfect as a side dish for rotis/phulkas or jeera rice.
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About Paneer Korma
Paneer Korma is made using paneer cooked in coconut based gravy. Paneer Korma or Kurma is rich and delicious perfect to pair up with any flatbread. This paneer korma is simple and easy to make with kitchen staples.
This paneer korma is not loaded with calories yet tastes so rich and delicious. You can serve it with pulao, plain basmati rice or roti. Do try this paneer korma for a change and enjoy!
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Paneer Korma Ingredients
- Paneer – Choose soft fresh paneer cubed into bite sized pieces.
- Onion, tomato – Onion is sauteed then tomatoes are added and cooked.
- Masala paste – A masala paste is prepared using coconut, fennel seeds, cashews, green chilies, poppy seeds, ginger and garlic.
- Tempering – A tempering is made with whole spices like cinnamon, cloves, mace and bay leaf.
How to make Paneer Korma Step by Step
1.Grind the ingredients listed under ‘to grind’ to a fine paste. Set aside. Toast the paneer in ghee/oil till golden brown and set aside.
2.In a pan heat oil – add the ingredients listed under ‘to temper’ then add onions saute till golden brown then add tomato saute till mushy and raw smell leaves.
3.Add the coconut paste, add 1 cup of water, add turmeric, red chili powder and garam masala powder and allow it to boil for good 5-10 mins or until oil separates.
4.Add cream and cook for 2 minutes Add toasted paneer, give a quick stir, sprinkle coriander leaves and switch off.
Serve it warm with soft phulka.
Expert Tips
- Adding cream enhances the flavor and gives it a restaurant taste.
- You can even add paneer as such but I usually toast it.
- This goes well with rotis or even mild pulao.
- You can also add any vegetables of your choice along with paneer.
Serving and Storage
Paneer Korma can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.
If you have any more questions about this paneer korma recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this paneer korma recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Paneer Korma Recipe
Ingredients
- 200 gms paneer
- 1 medium sized onion
- 1 medium sized tomato
- a generous pinch turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1 and 1/2 tablespoon fresh cream
- 1 tablespoon coriander leaves
- salt to taste
To temper:
- 2 teaspoon oil
- 1/4 inch cinnamon
- 2 nos cloves
- 1 small bay leaf
- 1 small maze
To grind
- 1/2 cup coconut grated
- 8 nos cashews
- 1/2 teaspoon poppy seeds
- 1 teaspoon fennel seeds
- 2 nos green chillies
- 1/4 inch ginger piece
- 5 nos garlic
Instructions
- Grind the ingredients listed under ‘to grind’ to a fine paste.Set aside. Toast the paneer in ghee/oil till golden brown and set aside.
- In a pan heat oil – add the ingredients listed under ‘to temper’ then add onions saute till golden brown then add tomato saute till mushy and raw smell leaves.
- Add the coconut paste, add 1 cup of water, add turmeric, red chilli powder and garam masala powder and allow it to boil for good 5-10 mins or until oil separates.
- Add cream and cook for 2mins Add toasted paneer, give a quick stir, sprinkle coriander leaves and switch off.
- Serve it warm with soft phulka.
Notes
- Adding cream enhances the flavor and gives it a restaurant taste.
- You can even add paneer as such but I usually toast it.
- This goes well with rotis or even mild pulaos.
- You can also add any vegetables of your choice along with paneer.
Veena Theagarajan
simple and tasty kuruma
APARNARAJESHKUMAR
loved it 🙂
Prathima Rao
I always love your curry recipes and same goes for this!! So creamy & flavorful..Hard to say NO to this..!!
Prathima Rao
Prats Corner
Uma Ramanujam
I usually ignore kurmas for rotis..but this kurma has paneer in it, I guess I like it. Looks very creamy and like brown paneer cubes.
Rossa A
Nice and yummy looking paneer korma!
DivyaGCP
Of course no one can say no to paneer.. 🙂
Delicious and flavorful kurma.. Love it..
Meena Selvakumaran
yummy looking kurma
Dipti Joshi
Simple yet delicious preparation.
Hamaree Rasoi
Simply tasteful and mouthwatering kurma.
Deepa
Lubna Karim
That's an creamy and delicious recipe…
Rasi
its such a welcome change to see panner in a different color gravy than the usual red one.. superb one
Laavanya
What a tasty gravy that is… i love coconut based gravies.
Sangeetha
liked this creamy n flavorful kurma…sure my kids will love this kurma, will try it soon…inviting pics!
Jeyashrisuresh
One of my most fav one and very different from the usual paneer curry we make
Vimitha Anand
Looks so creamy…
Gauri
The colour of this gravy is some out really well! Looks delicious!
Bharathy
nalla idea! khurma le paneer!! homely shots! fine recipe, sharmee 🙂
Suma Rowjee
Absolutely, paneer always is a hit with most people! A coconut based gravy with paneer is quite unusual, looks delicious Sharmilee!
Leena
Curry looks very delicious…
Lena Rashmin Raj
woww… looks super delicious 🙂
Arthy Suman
Panner kurma looks very rich and tempting….
Peggy G.
I love how simple this is to prepare – sounds delicious!
Unknown
waw dats amazing sharmilie akka,
tried today with chappaty simply awesome.
thank you for this easy receipe and nice notes.I too toasted the paneer.As I dont have cashew I add almonds instead of it.surely it wont have any negative taste…..
regards,
mymoon
KanniyaKumari
I added a tiny amount of cumin, substituted (full fat – it doesn't split when heated) Greek yoghurt, and let the paneer cubes cook until soft in the sauce as they can be rubbery when fried and added to sauce for just a very short time – just my preference. Superb!
Shadha
i made it today and it was just awesome. i added a some peas and carrot for my parents who dont eat paneer and did not add the cream…. any way this recipe just rocks…thnx sharmeela ji……
-S A J-
nivitha
i think the heading "roast and grind" &"to temper: is misplaced..
SHARMILEE J
Thank you for notifying Nivitha,have updated it now 🙂
Monika
This instruction is excellent, the recipe very easy to follow, with pictures. The best guidance I ever had I think.I made this dish for my B-day party and guests were amazed.Thank you for your post. Well done!
lavanyaaaa
Hi Sharmi,
You are doing an excellent job… Kudos to your blog first…
All recipes are really easy and yummy which is even more flavored by your clicks..
I tried many recipes from your blog and all the recipes came out well..
I would like you to post some tofu and Broccoli recipes in the coming days…
renuka
Have u roasted the items under "roast and grind " ?. Sorry to ask this question Mam.. Because the first picture in Method 1 shows it is grinded directly without roasting . Could u please clear my doubt . Then shall I add milk 1/4 cup instead of cream in this korma ?
SHARMILEE J
Thats a typo in the ing list, have edited it now, no roasting just grind it raw
Robyn
My first time making korma, I followed the recipe exactly and it was delicious! Thanks for a great recipe, will definitely be checking out the rest of your blog.
Sheela Dhanaseelan
Yummy! Made this for dinner tonight, family loved it! Replaced pander with Potato n carrot.ground masala with both badam n cashew 🙂
anand chinnasamy
Yes, I did try and it came out very well. I added mushrooms too.