This easy paneer korma is a mild and flavorful Indian curry that you can make in only 15 minutes. Creamy, fragrant, and full of beautiful colors!
Easy homemade curry recipes are on my meal plan several times a month. I love being able to make something really delicious, warming, and flavorful in just a few minutes. Curries are also usually very affordable, and so easy to vary, and this paneer curry recipe is no exception.
Paneer is a really unique Indian cheese that keeps its shape when it's warm. This means that when you add paneer cubes to a curry, they won't melt! You might have tried a different paneer dish like saag paneer or shahi paneer, which are more common paneer recipes - but this paneer korma is my absolute favorite way to enjoy them.
If you love my vegetarian paneer korma recipe, you might also like my Chickpea and Halloumi Curry.
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Why you'll love it
- Easy to make curry recipe
- A creamy, mild curry that the entire family will love
- Really filling paneer main course
- Make it in only 15 minutes - perfect for quick weeknight dinners
- Customize the recipe to suit your preferences
- Save time by using store bought korma curry paste
Paneer: This is a firm Indian cheese, well suited for cooking. It's similar in texture to halloumi or tofu. This cheese is a fantastic vegetarian source of protein and doesn't melt when warmed.
Spinach: Add a few handfuls of fresh spinach. You will need more than you think, as the leaves shrink when they wilt in the warm sauce.
Onion: Adds fantastic flavor. Use red, white, or brown onions.
Coconut milk: Full fat canned coconut milk is the perfect creamy base for this dish. It gives the korma an amazing texture and a lovely coconut flavor.
Korma paste: Buy store-bought korma paste, or make your own following your favorite recipe. This will give your curry the amazing korma flavor.
Garlic paste: You can also use finely chopped or grated garlic cloves instead.
Ginger paste: Alternatively, use finely chopped ginger. I like to use paste, as it's much quicker and tastes just as good. You can also use a ginger garlic paste, which combines these two flavors in one.
Ground almonds: These make the sauce a little thicker, and add a lovely flavor to the sauce. This ingredient is optional and you can omit it to make a nut free paneer korma.
Vegetable stock: Adds a little flavor to the sauce. You can substitute this with a little water.
Tomato paste (UK: tomato puree): Thickens the sauce a little, and adds a lovely, deep tomato base.
Seasoning: I fry the paneer in a little cinnamon and garam masala to add some flavor, but this is an optional step. You can also substitute for ground cumin, curry powder, coriander powder, or additional curry paste instead.
How to make paneer korma
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Warm up some vegetable oil, olive oil, or ghee in a large skillet or medium-sized pot over medium heat. Add paneer diced into ½ inch cubes, garam masala, and cinnamon. Sautee the paneer cheese for a few minutes, until it's starting to turn golden brown.
Two: Add finely sliced onion to the paneer cheese. Sautee for a few minutes until the onion is soft and translucent.
Three: Then, add the korma paste, tomato paste, garlic paste, and ginger paste to the pot. Stir to combine the ingredients evenly and sautee for another minute or two. This will enhance the flavors in the curry.
Four: Finally, add the ground almonds, vegetable stock, coconut milk, and spinach. Stir to combine the ingredients and leave the paneer curry to simmer on low heat for about 5 minutes, or until the sauce is warm and flavorful.
- The exact cooking time can vary depending on the size of your ingredients or the cooking temperature. This dish cooks quite fast, so keep an eye on it!
- Adjust the seasoning to taste. You can add more spices, seasoning or curry paste if you want to add more flavor, or reduce the amount if needed.
- Different korma curry pastes might have slightly different flavors. Experiment by using different brands or recipes to find your favorite.
- Korma is a very mild type of curry. If you prefer a spicier version, you can add a little red chili powder or use a spicier curry paste.
This homemade paneer curry with coconut milk is the perfect quick and easy main course for lunch or dinner. I love to serve it with traditional Indian side dishes like naan, rice, chapati, popadoms, and chutney.
For a quick weeknight meal, I usually pair it with plain white rice. If you want to serve something a bit more creative, I highly recommend pairing it with my favorite Carrot Rice or Turmeric Rice.
Alternatively, top your curry with some yogurt, fresh coriander leaves, poppy seeds, or cashew nuts.
Without coconut milk: If you wish, you can substitute coconut milk with heavy cream. The coconut milk tastes amazing in this curry, and also makes the sauce quite thick.
Change the seasoning: You can add, omit or substitute any spices to suit your preferences. For example, try adding some curry powder, turmeric, black pepper, salt, paprika, coriander, cumin, or onion powder. You can also add extra cinnamon and garam masala or try a different curry paste.
Added vegetables: You can easily add diced vegetables to the curry. This is a great way to use up any leftover veggies, or to include more vegetables in your meal. Cauliflower florets, cubed eggplant, cherry tomatoes, kale, and carrots would be excellent additions.
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To make this easy paneer korma, you will need a large skillet, pot, or frying pan. Additionally, you will need a cutting board and a sharp knife to prepare the paneer cheese cubes.
This dish doesn't require any special cooking equipment. You can even make your korma in a slow cooker or Instant Pot. I prefer to cook it on the stove, as the heat really brings out the delicious flavors from the curry paste.
Any leftover Indian paneer korma can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months. Reheat the curry in a microwave or on the stove for a few minutes before serving, and serve it warm.
Frequently asked questions
Coconut milk can sometimes separate when frozen, but I have never experienced this when I freeze curries. For this reason, I don't recommend that you cook this with the intention of freezing it. However, it's perfectly safe to freeze the dish if you happen to have any leftovers.
Korma is a mild, creamy sauce made with yogurt or coconut milk, ground nuts or almonds, and spices. Diced meat or vegetables are usually cooked in the sauce to make korma curry.
Yes, you can eat paneer raw, although it tastes much better when cooked.
"Shahi" korma is a dressed-up or special version of korma. It usually indicates that the korma is made with uncommon or extra special ingredients like raisins, cashews, or paneer.
You might also like these recipes
- Slow Cooker Sausage Curry
- Mushroom Curry
- Chickpea and Spinach Curry
- Instant Pot Chicken Curry
- Chickpea and Lentil Curry
- Butternut Squash Curry
- Basa Fish Curry
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- 1 pound paneer
- 4 cups spinach
- 1 large onion
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 4 tablespoons korma paste
- 2 tablespoon tomato paste
- ½ cup ground almonds
- 1 (14 oz) can coconut milk
- ½ cup vegetable stock
- 2 teaspoons garam masala
- ½ teaspoon cinnamon
- 1 tablespoon vegetable oil
- Warm up some vegetable oil, olive oil, or ghee in a large skillet or medium-sized pot over medium heat.1 tablespoon vegetable oil
- Add paneer diced into ½ inch cubes, garam masala, and cinnamon to the pot. Sautee the paneer cheese for a few minutes, until it's starting to turn golden brown.1 pound paneer, ½ teaspoon cinnamon, 1 tablespoon vegetable oil, 2 teaspoons garam masala
- Add finely sliced onion to the paneer cheese. Sautee for a few minutes until the onion is soft and translucent.1 large onion
- Then, add the korma paste, tomato paste, garlic paste, and ginger paste to the pot. Stir to combine the ingredients evenly and sautee for another minute or two. This will enhance the flavors in the curry.2 teaspoons garlic paste, 2 teaspoons ginger paste, 4 tablespoons korma paste, 2 tablespoon tomato paste
- Finally, add the ground almonds, vegetable stock, coconut milk, and spinach. Stir to combine the ingredients and leave the paneer curry to simmer on low heat for about 5 minutes, or until the sauce is warm and flavorful.4 cups spinach, 1 (14 oz) can coconut milk, ½ cup vegetable stock, ½ cup ground almonds
- Refrigerate leftovers for up to 3 days. Reheat them in a microwave or on the stove before serving.
- Add, omit or substitute any seasoning or spices as you like. You can also substitute the curry paste if you want.
- The exact cooking time can vary, but this dish cooks quite fast. Keep an eye on it, and stir regularly to prevent it from burning.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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