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Paneer Korma

Updated: Jan 24

Check out my recipe for a delicious go-to Korma sauce recipe that you can use as a base for many Korma dishes. In this instance, I prepared a vegetarian version with roasted paneer cheese and vegetables. This sauce also works great with Chicken, Lamb and Beef. You can also use it as a dipping sauce for Naan bread or for other vegetarian alternatives like chickpeas or lentils. I hope you find this recipe useful, enjoy cooking!


Paneer Korma
Paneer Korma

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This recipe makes 4 portions.


Ingredients:

  • 200g of paneer cheese, cut into cubes

  • 2 medium onions, small dice

  • 1 medium carrot, fine dice

  • 4 garlic cloves, sliced

  • 4tbsp of veg oil or ghee

  • 500ml of veg stock

  • 1 can of coconut milk or coconut cream

  • 2 peppers, large dice

  • 1 red onion, cut into wedges

  • fresh coriander for garnish

  • salt


Korma Spice Blend:

  • 1tbsp of ground cumin

  • 2tbsp of ground coriander

  • 2,5tbsp of ground turmeric

  • 1tbsp of garam masala


Garam Masala for Korma:


To make the most delicious curry you can prepare your own Garam Masala. The secret is to ground the spices fresh, for this purpose, you can use inexpensive electric grinder like this one. Below you can find a list of basic ingredients that make the most aromatic Garam Masala, if you don't want to go that far with your cooking you can purchase ready-made blend here.

  • 3cm of cinnamon

  • 1 star anise

  • 1tsp of black peppercorns

  • 1/2tsp of cloves

  • 10 green cardamom pods


Instructions:


  1. Set frying pan on medium heat, add 2tbsp of vegetable oil followed by diced onions, garlic and carrots, and cook until soft and glossy (10-15min) stirring occasionaly.

  2. Add good pinch of salt and 3tbsp of Korma spice blend, incorporate and cook on low for another minute or so to bloom the spices.

  3. Transfer everything from a frying pan to a medium-sized pot and add 500ml of vegetable stock. Bring to a boil then reduce to simmer, place a cover on the pot and cook for around 10 minutes.

  4. In the meantime roast red onions, peppers and paneer cheese. To do so marinate them in 2 tbsp of vegetable oil, a little salt and 1tbsp Korma spice blend. Roast at 220C for around 15 minutes. To save energy I recommend using an air fryer instead of the oven.

  5. Now add coconut milk or cream to the pot and blend the sauce using immersion blender like this one. Once smooth, check the seasoning and add more salt if necessary, if you like your Korma more on the sweet side add honey instead.

  6. You can combine sauce with roasted vegetables and paneer cheese or serve them as garnish. Serve with rice or naan bread, and add fresh coriander. Enjoy!


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Check out my other favourite curry recipes:

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