This easy homemade paneer korma is the perfect weeknight curry that you can make in less than 15 minutes. The delicious paneer cubes are cooked in a creamy, seasoned coconut sauce that you will love!
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.
Calories: 465kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 75mg | Sodium: 236mg | Potassium: 315mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5362IU | Vitamin C: 15mg | Calcium: 643mg | Iron: 2mg