Paneer korma recipe with step by step pictures. I am sharing one of the best paneer korma curry recipes from my mum’s collection. 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 easy mushroom korma. The original recipe from my mum needs green chilies and no red chili powder is used.
I and my kids do not prefer eating white gravy dishes, so I substituted green chili with red chili powder, hence the deep color. paneer kurma can be served with biryani, pulao, fried rice, naan, phulka, chapathi or even with steamed basmati rice.
Poppy seeds and coconut are the star of this paneer curry and they go wonderfully with panner and takes the dish to a next level.
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 cooking or I would rather say frying brings in a delicious taste and aroma that would certainly blow up anyone.
I had not tried my hands on this recipe since poppy seeds are not available in Singapore as they are banned. The paneer curry pictures you see are from my mum’s kitchen which we prepared during my visit to India last month.
My suggestions for a substitute to poppy seeds, would be cashews. If you are looking for a yogurt based paneer gravy, check the restaurant style shahi paneer .
Paneer korma recipe or paneer kurma recipe below
Paneer korma recipe | How to make paneer korma | Paneer kurma recipe
Ingredients (1 cup = 240ml )
- 2 onions , large, finely chopped
- 300 to 400 grams paneer , cubed
- 1 tomato , chopped
- 1 tsp garam masala powder
- ½ tsp Red chili powder
- 1 tsp Ginger garlic paste
- 1 bay leaf
- ¼ tsp shahi jeera
- 2 to 3 green cardamoms
- 1 star anise
- 2 inch cinnamon stick
- 4 to 6 cloves
- 6 tsps Poppy seeds or 12 cashew nuts
- ¼ cup fresh coconut
- 1 handful 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
- 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. Cook for about 3 minutes.
- 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.
How to make paneer korma with step by step pictures below
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
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. Allow to cook on a medium heat for about 3 minutes.
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.