Indian Paneer Korma Curry / Paneer Kurma

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

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:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Indian Paneer Korma Curry (Instant Pot, Stove Top)’:
2. How to serve, ‘Indian Paneer Korma Curry / Paneer Kurma Sabzi Recipe’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for ‘Simple and Easy Paneer Korma Curry (Stove Top, Instant Pot)’:
5. Prep Work (common for both methods):
6. Stove Top Method Paneer Korma Curry:
7. Instant Pot Method Paneer Korma Curry:
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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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

Pressure Cooker Curry Recipes Collection⇒   20+ Instant Pot Indian Vegetarian Curry Recipes

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Ingredients:

• Paneer Cubes – 2 cups
• Chopped Onions – 2 cups
• Chopped Tomatoes – 1½ cups
• Fresh Green Chillies – 6
• Cooking Oil – 5 tablespoons
• Curd / Yogurt – ½ cup
• Ginger Garlic paste – 1 teaspoon
• Fresh Coriander / Cilantro 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

Special Ingredients:

• Curd / Yogurt

Step Wise Pics Procedure for ‘Simple and Easy Paneer Korma Curry (Stove Top, Instant Pot)’:

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 Curry:

Put a frying pan on stove top under medium flame. Add 3 tablespoons oil, 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 grinded masala puree cook for 3-5 mins.

Later, add the paneer cubes, garam masala powder, dhaniya powder/ground coriander, curd/yogurt and ¼ cup of water 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 Curry:

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 IP timer beeps, wait for NPR (natural pressure release). Open the lid, remove the bay leaves.

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.

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!

Tips & Storage:

• 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.

Result:

• 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.

Recipe Card & Print:

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