Paneer Korma Recipe


For masala paste

½ cup coconut, grated

10 badam / almonds, blanched

5 kaju / cashew

2 tbsp poppy seeds / khus khus

½ cup water

Other ingredients: 

3 tsp oil

14 cubes paneer / cottage cheese

1 tsp cumin / jeera

1 inch cinnamon

2 pods cardamom

3 cloves

1 bay leaf / tej patta

1 tsp kasuri methi

1 onion, finely chopped

1 chilli, slit

1 tsp ginger garlic paste

¼ tsp turmeric

½ tsp kashmiri red chilli powder

½ tsp coriander powder

¼ tsp cumin powder / jeera powder

2 tbsp mint / pudina

1 cup tomato puree

2 tbsp curd / yogurt, whisked

1 cup water

1 tsp salt

2 tbsp paneer / cottage cheese, grated

2 tbsp coriander, finely chopped

¼ tsp garam masala


1.Firstly, saute spices in 3 tsp oil.Further add 1 onion, 1 chilli and 1 tsp ginger garlic paste. saute until the onions turn golden brown.Keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ¼ tsp cumin powder.

2.Saute until the spices turn aromatic.Further, add 1 cup tomato puree and saute until the oil is released.Also, add prepared coconut masala paste.

3.Saute well until the masala paste thickens and raw smell is disappeared.Further add 1 cup water, 1 tsp salt and mix well adjusting consistency.

4.Cover and boil for 10 minutes or until the curry are cooked well.Now add fried paneer, 2 tbsp of grated paneer and mix well.Cover and simmer for 2 minutes, or until the paneer absorbs flavour.

5.Also, add 2 tbsp coriander and ¼ tsp garam masala. mix well.Finally, enjoy paneer korma with roti or naan.