Paneer korma recipe with step by step pictures. Korma or kurma is a curry made with nuts, seeds, coconut or yogurt. It can be made with veggies, meat or even with paneer. This paneer korma is a home style dish & is made with simple ingredients. It tastes very delicious and is not creamy like paneer butter masala or shahi paneer.
We are die-hard fans of my mum’s variety korma / kurma curry which she prepares without using yogurt. This paneer kurma recipe is very unique and tastes so different from any other kurma dishes like mixed vegetable kurma, potato or aloo kurma or mushroom korma.
The original recipe from my mum needs green chilies and no red chili powder is used. My kids do not prefer eating white gravy dishes. So I substituted green chili with red chili powder.
Poppy seeds and coconut are the star of this recipe. Both these ingredients go wonderfully well with panner.
To make this paneer korma , poppy seeds and coconut are ground to a smooth paste and cooked along with onion tomato gravy till it releases a good aroma. This sauteing brings in a delicious taste and aroma that is unique.
If you live in a country where poppy seeds are not available, then you can use cashews. But the taste will vary slightly.
1. First make a fine powder of poppy seeds. If the Poppy seeds are not powdered finely, they will come in the mouth while eating. so make sure they are powdered thoroughly.
2. Add coconut to the ground poppy seeds and grind again. Add very little water to make a thick paste. Do not add too much water we need a thick paste. Grind till very smooth. Set this aside
3. Wash paneer cubes especially if store bought, drain water completely and keep it aside
How to make paneer korma
4. Heat a deep pan or kadai with oil, add dry spices and fry till they turn fragrant for a min or 2
5. Add ginger garlic paste and fry till it turns slightly golden. Do not burn, it will taste bitter.
6. Add onions, drizzle salt. Fry till onions turn golden
7. Add chopped tomatoes , salt, turmeric. Fry till they turn soft and mushy. We had to cover and cook to make them soft and mushy since they were not very juicy.
8. Add garam masala powder, red chili powder, mint leaves. Mix well. Fry for two to three minutes without burning.
9. Add the ground poppy seeds coconut paste.
10. On a medium flame fry for about three to four minutes stirring occasionally. It must begin to release a nice aroma of coconut and poppy seeds.
11. Pour 1 and ¼ cup water and mix well. Adjust salt.
12. Cook on a medium flame till the oil is seen on the top of the korma stirring occasionally. It almost took 5 to 7 minutes for the oil to be visible on top. The gravy becomes thick too. Do adjust the thickness now by adding little more water if the gravy is too thick. If the gravy is runny, cook on high and evaporate the water.
13. Add panner to the boiling gravy and gently stir.
14. Transfer the curry immediately to a serving bowl to stop the panner from being cooked further. It can turn hard if you leave the curry in the same pan.
Garnish paneer korma with coriander leaves just before you serve.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 large onions finely chopped
- 300 grams paneer cubed
- 1 tomato chopped
- ¼ teaspoon turmeric
- 1 tsp garam masala powder
- ½ to ¾ tsp Red chili powder
- 1 tsp Ginger garlic paste
- 1 bay leaf
- ¼ tsp shahi jeera or cumin
- 2 to 3 green cardamoms
- 1 star anise
- 2 inch cinnamon stick
- 4 to 6 cloves
- 2 tbsp Poppy seeds or 12 cashew nuts
- ¼ cup fresh coconut
- 10 Pudina / mint leaves finely chopped
- Grind poppy seeds or cashews to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
- Wash paneer if using store bought, drain water completely and set aside
How to make paneer korma
- Heat a deep casserole or kadai with oil. Add spices and sauté for about a min till they turn fragrant.
- Add ginger garlic paste and fry till it turns slightly golden. Do not over fry, it can make the gravy bitter.
- Add onions, sprinkle salt and fry till they turn transparent or golden
- Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
- Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
- Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally. It must begin to release a nice aroma of coconut and poppy seeds.
- Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium, cook till the oil is seen on the top of the korma, by then the gravy thickens too.
- It takes around 5 to 7 minutes for the oil to be visible on top. You can adjust the thickness now. If the gravy is runny, cook on high flame and evaporate the water in the gravy. If it is too thick, just add little more water.
- Add paneer to the boiling curry, gently stir.
- Immediately transfer the gravy to a serving bowl to stop from being cooked further and to retain the softness.
- Garnish with chopped coriander leaves
- Best served after 30 minutes of preparing the paneer kurma.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes