Desis in Canada
  • OR

Want this recipe for later? Save it to your favorites!

The Tasty Paneer Korma Recipe

Credits - Shampa Sahay and

You might discover a number of online Indian paneer korma recipe however every cook features a different method of using ingredients as well as cooking procedure in which you might find a few recipes been difficult. This is one all those classic dinner recipe which has its gravy produced from curd, coconut as well as cashew nuts. (Coconut however is optional). Allow it a spicy and appetizing touch, you may also add poppy seeds, onion, ginger along with other Indian curry spices within this attractive paneer korma recipe.

This special north Indian dish could be enjoyed along with any of the Indian breads or even rice preparations. So, let's take a look how to cook this excellent Indian paneer korma recipe


Recipe by: Shikha Batra

   I made it
  • 3 cup fresh Paneer (Cottage Cheese), cubed into 1 ½ -inch pieces
  • 3 medium Onion, finely chopped or grated
  • 1½ cup curd (Yogurt) (not sour)
  • 1 cup fresh or dry grated coconut (optional)
  • 1½ tsp. grated ginger
  • 3 Green Chilli, seeded and chopped
  • 15-16 cashew nuts
  • 3 tsp. Poppy seeds (khus khus)
  • 3 small piece of Bay Leaf
  • 3 Green Cardamom
  • 5-6 Black peppercorns
  • ½ tsp. Red chilli Powder
  • 1½ tsp. Turmeric Powder
  • 2 tsp. Sugar
  • 3 tbsp. cooking oil
  • 5 tbsp. finely chopped coriander leaves
  • Salt to taste
  • 1 cup water
  • Prep
    15 mins
  • Cook
    20 mins
  • Ready In
    35 mins
  • 1
    In a small jar of grinder, add yogurt, ginger, green chilli, cashew buts and poppy seeds.
  • 2
    Grind them to make a thick paste and transfer it to a bowl.
  • 3
    Heat 3 tablespoon oil in a non-stick pan and once the oil is hot, add paneer cubes to shallow fry them until light brown. Remove them to a plate when done.
  • 4
    Heat remaining 1 tablespoon oil in the same pan on medium flame. Add bay leaf, green cardamom and black peppercorns; stir them for 10-20 seconds. Add chopped onion and saute until light brown.
  • 5
    Add red chilli powder, turmeric powder, coriander powder and mix well.
  • 6
    Now add yogurt-cashew-coconut paste, sugar and salt to it.
  • 7
    Stir well and cook for a few minutes. Add 1 cup water and cook for not more than 3-4 minutes. Keep stirring in between to prevent sticking.
  • 8
    Add paneer cubes and cook until the gravy turns thick. Turn off the flame and transfer curry to a serving dish. Adorn with coriander leaves and serve hot with chapatti or rice.