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Indian Paneer Korma (Paneer Kurma) Curry Recipe (Stove Top, Instant Pot)

VegCookBook by Praveena
North Indian restaurant style, Paneer Korma / Paneer Kurma Curry made easily at home. Recipe below has step wise pics, tips for both Stove Top and Instant Pot Methods.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Accompaniment, curry, Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Spice Blender / Grinder / Mixie / Immersion Blender. (for both methods)

Ingredients
  

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 Fresh Green Chillies
  • 1 teaspoon Ginger Garlic paste
  • ½ cup Curd / Yogurt
  • 5 tablespoons Cooking Oil [3 tablespoons + 2 tablespoons]
  • 1 tablespoon Fresh Coriander / Cilantro 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

Spices:

  • as per taste Salt
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 1½ teaspoons Ground Coriander / Dhaniya Powder
  • 1 teaspoon Garam Masala Powder

Instructions
 

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.
    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.
    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!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
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