Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:20 mins Cuisine: Indian
Recipe Card ⇓ Shop ⇓
Today I’m sharing a recipe of a delicious curry called Paneer Korma Curry / Paneer Kurma. It’s an incredibly popular dish and can definitely be found on the menu of any Indian restaurant.
Korma/Kurma is the base gravy of this curry. It is easier to use store-bought Korma sauce, but in this recipe I will be sharing how to make this curry from scratch. However, I did mention from how to use store bought Korma sauce in this recipe.
There are many variations of making the KORMA SAUCE / GRAVY, used in making this curry. But I will be showing my version of making this dish. Come on, read through and try this lip smacking Indian curry recipe 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Indian Paneer Korma Curry (Instant Pot, Stove Top)’:
- How to serve, ‘Indian Paneer Korma Curry / Paneer Kurma Sabzi Recipe’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Simple and Easy Paneer Korma Curry (Stove Top, Instant Pot)’:
- Prep Work (common for both methods):
- Stove Top Method Cooking:
- Instant Pot Method Cooking:
- Ingredients, Accessories on AMAZON to Shop:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Indian Paneer Korma Curry (Instant Pot, Stove Top)’:
Using store bought Korma Sauce: You can very well use. Skip all the first few steps of making the gravy. Instead just start the recipe only from adding the paneer cubes and curd into the store bought korma sauce.
To use canned Tomato Puree: Yes, you can, this will make your work even less.
Frying the paneer: Few people prefer to use fried paneer. If you wish to then, shallow fry the paneer cubes in a tablespoon of oil, before using in the curry.
Other vegetables to add: A cup full of all these>> cauliflower, boiled potatoes, carrots, green peas, can be added along with the paneer cubes.
Ingredients to skip: In case you do not have all the ‘whole garam masala’, add only whichever you have among them. Anyhow, we do add garam masala powder at the end.
How to serve, ‘Indian Paneer Korma Curry / Paneer Kurma Sabzi Recipe’:
This classic Indian curry, is served as a side dish along with Indian roti, naan, paratha, phulka.
It tastes best even when served as an accompaniment with any Indian Pulao, Biryani, Basmati Rice.
Here are few of my recipes where you can serve this Paneer Korma Curry as a side:
- Spring Onion Pulao / Salad Onion Rice
- Pudina Carrot Pulao / Mint Carrot Rice
- Spinach and Chickpeas Pulao Rice (South Indian style)
- Methi Pulao / Rice with Fenugreek Leaves
- Jeera Pulao / Cumin Rice
- Easy Aloo Paratha / Potato Stuffed Flatbread
- Green Moong Beans (Sprouts) Pulao (Instant Pot / Stove top)
- How to cook rice perfectly (Instant Pot / Stove Top)
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Instant Pot recipes collection⇒ Instant Pot / Electric Pressure Cooker Recipes
Curry recipes collection⇒ Curry / Koora / Stir Fry
Related Posts like ‘GRAVY CURRY’:
- Matar Paneer / Mutter Paneer Curry iStove Top, Instant Pot)
- Aloo Matar Masala / Potato Green Peas Gravy Curry
- Zucchini (Courgette) Vegan Kofta Curry (Stove Top, Air Fryer)
- Aloo / Potato Korma (Instant Pot, Stove Top)
- Chana Masala / Vegan Chickpea Stew (Instant Pot, Stove top)
- Rajma Palak Masala / Red Kidney Beans Spinach Curry (Instant Pot, Stove Top)
- Bajji Mirchi / Banana Peppers Gravy Curry (Instant Pot, Stove Top)
Follow me on⇒ Facebook / Pinterest / YouTube / Instagram
- Paneer Cubes – 2 cups
- Chopped Onions – 2 cups
- Chopped Tomatoes – 1½ cups
- Green Chillies – 6
- Cooking Oil – [3 tablespoons + 2 tablespoons]
- Curd / Yogurt – ½ cup
- Ginger Garlic paste – 1 teaspoon
- Fresh Coriander Leaves – 1 tablespoon (chopped)
- Whole Garam Masala:
- Bay Leaves – 4
- Whole Cumin / Jeera – 1 teaspoon
- Cinnamon Stick / Dalchini – 2
- Cardamom / Elaichi – 3
- Start Anise – 2
- Cloves / Lavang – 4
- Spice Powders:
- Salt – as per taste
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Ground Coriander / Dhaniya Powder – 1½ teaspoons
- Garam Masala Powder – 1 teaspoon
- Curd / Yogurt
Step Wise Pics Procedure for ‘Simple and Easy Paneer Korma Curry (Stove Top, Instant Pot)’:
Prep Work (common for both methods):
Stove Top Method Paneer Korma Curry:
Instant Pot Method Paneer Korma Curry:
- The colour of the curry depends upon the chilli powder and turmeric powder used. I have used Kashmiri Red Chilli powder which is mild but has bright colour.
- Adjust the salt & spice as per your taste.
- To defrost the paneer, put the whole slab in the microwave for up to 4 mins. Then you can easily cut into cubes.
- Avoid Burn Message in Instant Pot Method: Be very careful that the gravy doesn’t stick to the bottom of the IP vessel. So add the water as I mentioned. If not you might get a burn message.
- Storage: Make the Korma sauce, pack it air tight containers and store it in fridge. Stays good for 1 month.
- Or else, store the whole curry in fridge, stays good up to 1 week to 10 days. Just reheat before serving.
- This, Paneer Korma curry recipe, though we didn’t add any cream, turned out very creamy and had thick gravy which we wanted.
- The gravy is well soaked in by the paneer cubes and so they are well coated too.
- The taste of the curry come under MILD, which is authentic.
- As shown in the pic below, I served it as a side along with steamed basmati rice and plain butter roti.
Ingredients, Accessories on AMAZON to Shop:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Recipe Card & Print:
Indian Paneer Korma (Paneer Kurma) Curry Recipe (Stove Top, Instant Pot)
- Frying pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
- Instant Pot or Electric Pressure Cooker (for IP method)
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- 2 cups Paneer Cubes
- 2 cups Chopped Onions
- 1½ cups Chopped Tomatoes
- 6 count Green Chillies
- 1 teaspoon Ginger Garlic paste
- ½ cup Curd / Yogurt
- 5 tablespoons Cooking Oil [3 tablespoons + 2 tablespoons]
- 1 tablespoon Fresh Coriander Leaves (chopped)
Whole Garam Masala:
- 4 count Bay Leaves
- 1 teaspoon Whole Cumin / Jeera
- 2 count Cinnamon Stick / Dalchini
- 3 count Cardamom / Elaichi
- 2 count Star Anise
- 4 count Cloves / Lavang
- as per taste Salt
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1½ teaspoons Ground Coriander / Dhaniya Powder
- 1 teaspoon Garam Masala Powder
PREP WORK (common for both methods):
- Gather all the ingredients at one place. Chop the onions and tomatoes into cubes. Slit the green chillies length wise. Cut the paneer into cubes.
STOVE TOP METHOD 'PANEER KORMA':
- Put a frying pan on stove top under medium flame. Add 3 tablespoons of oil and let it heat.
- Now, add all these>> cloves/lavang, cinnamon sticks, cardamom/elaichi, star anise, jeera, chopped onions, chopped tomatoes. Fry until onions soften.
- Switch the flame off. Once cooled, grind everything into smooth paste.
- Place the pan back on stove top under medium flame. Add the 2 tablespoons of oil, bay leaves and slit green chillies.
- After 30 secs, transfer all the grinded masala puree into the pan. Then add turmeric powder, red chilli powder and salt. Mix everything gently.
- Let the grind masala puree cook for 3-5 mins. Later, add the paneer cubes, garam masala powder, dhaniya powder/ground coriander and curd/yogurt into the pan.
- Gently mix up everything. Let it be on flame for 5 mins, until the curry thickens to your desired consistency. Switch the flame off, garnish with chopped coriander leaves. Done!!
INSTANT POT METHOD 'PANEER KORMA':
- Switch the Instant Pot 'ON'. Set MODE to SAUTE and TIME to 5 mins. Add all these>> oil, onion cubes, tomato cubes, bay leaves, slit green chillies, cinnamon sticks, star anise, cardamom.
- Switch the Instant Pot 'ON'. Set MODE to SAUTE and TIME to 5 mins. Add all these>> oil, onion cubes, tomato cubes, bay leaves, slit green chillies, cinnamon sticks, star anise, cardamom. Stir fry until the IP beeps after 5 mins.
- Now, add ¼ cup water, deglaze the base of the IP vessel to see that nothing sticks to the bottom. Close the LID of Instant Pot. Set MODE to PRESSURE COOK, pressure level to HIGH PRESSURE, time to 3 MIN, valve to SEALING.
- After the IP timer beeps out, wait for a NPR (natural pressure release). Open the IP lid, remove the bay leaves out. Add ½ cup of water. Using a hand mixer, blend everything into fine paste. Add these>> turmeric powder, red chilli powder, salt, garam masala powder, ground coriander/dhaniya powder. Mix everything.
- Into the IP add these>> turmeric powder, red chilli powder, salt, garam masala powder, ground coriander/dhaniya powder. Mix everything.
- Set the MODE to SAUTE, time to 3 MINS. Add the paneer cubes, curd/yogurt. Give a gentle mix.
- Let the curry thicken. When the timer is out, transfer the dish into a serving bowl. Garnish with chopped coriander leaves. Done!
You can Pin it here for later, Pinterest link:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category