Delicious Paneer Korma served with aromatic spices and herbs

Paneer Korma

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why make this recipe

Quick and Creamy Paneer Korma is a delightful dish that is both easy to prepare and incredibly satisfying. It combines the rich flavors of paneer with aromatic spices and creamy coconut milk. This dish is perfect for a weeknight dinner or for impressing guests. Not only is it delicious, but it’s also versatile and can be adapted to suit different tastes. Whether you are a fan of Indian cuisine or just new to it, this recipe is simple enough for everyone to enjoy.

how to make Quick and Creamy Paneer Korma

Ingredients

  • 250 grams Paneer (Firm Indian cheese; can substitute tofu for vegan option.)
  • 150 grams Spinach (Can substitute with kale or other leafy greens.)
  • 1 large Onion (Must be cooked until soft; shallots can be used for a sweeter flavor.)
  • 1 tablespoon Garlic Paste (Fresh minced garlic can be used for a fresher taste.)
  • 1 tablespoon Ginger Paste (Fresh grated ginger enhances flavor further.)
  • 2 tablespoons Korma Paste (Store-bought or homemade; substitute with tikka masala if desired.)
  • 2 tablespoons Tomato Paste (Can substitute with fresh diced tomatoes or omit for a lighter dish.)
  • 50 grams Ground Almonds (Optional for those with nut allergies; can use ground sunflower seeds.)
  • 400 ml Coconut Milk (Replace with heavy cream for a non-vegan option.)
  • 200 ml Vegetable Stock (Can swap with water if necessary.)
  • 1 teaspoon Garam Masala (Replace with curry powder if needed.)
  • 1 teaspoon Ground Cinnamon (Optional but enhances flavor complexity.)

Directions

  1. Start by heating a little oil in a large pan over medium heat. Add the chopped onion and cook it until it turns soft and golden brown.
  2. Stir in the garlic and ginger paste. Cook for another minute until fragrant.
  3. Add the korma paste and tomato paste to the pan. Mix well and cook for 2-3 minutes.
  4. Now, pour in the coconut milk and vegetable stock. Stir everything together and bring to a simmer.
  5. Add the paneer cubes and spinach to the pan. Cook for about 5-7 minutes until the paneer is heated through and the spinach has wilted.
  6. Finally, sprinkle in the ground almonds, garam masala, and ground cinnamon. Stir and let it cook for another minute.
  7. Taste and adjust seasoning as needed.

how to serve Quick and Creamy Paneer Korma

Serve your Quick and Creamy Paneer Korma hot with basmati rice or naan bread. You can also garnish it with fresh cilantro for an extra touch of flavor. This dish is great for sharing and will surely impress everyone at the table.

how to store Quick and Creamy Paneer Korma

To store, let the paneer korma cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to eat, simply reheat it on the stove over low heat, adding a splash of water or coconut milk to maintain creaminess if needed.

tips to make Quick and Creamy Paneer Korma

  • Make sure not to overcook the paneer, as it can become rubbery.
  • If you prefer a thicker sauce, let it simmer for a bit longer to reduce the liquid.
  • Feel free to adjust the spices to suit your taste. Adding more garam masala can give it a richer flavor.

variation

You can make this dish vegan by using tofu instead of paneer and ensuring that your korma paste is free of dairy. Additionally, adding other vegetables like bell peppers or peas can enhance nutrition and flavor.

FAQs

  1. Can I use chicken instead of paneer?
    Yes, you can replace paneer with chicken for a non-vegetarian option. Just ensure to cook the chicken thoroughly before adding other ingredients.

  2. Is this recipe gluten-free?
    Yes, Quick and Creamy Paneer Korma is naturally gluten-free as long as you use gluten-free stock.

  3. Can I freeze this dish?
    Absolutely! You can freeze the korma for up to 2 months. Just thaw it in the fridge overnight before reheating.

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Quick and Creamy Paneer Korma

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  • Author: jurgentukur
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A delightful dish combining rich flavors of paneer and aromatic spices in a creamy coconut base, perfect for weeknight dinners or impressing guests.

Ingredients

  • 250 grams Paneer (or tofu for vegan option)
  • 150 grams Spinach (or kale)
  • 1 large Onion
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Ginger Paste
  • 2 tablespoons Korma Paste (or tikka masala)
  • 2 tablespoons Tomato Paste
  • 50 grams Ground Almonds (or ground sunflower seeds)
  • 400 ml Coconut Milk (or heavy cream)
  • 200 ml Vegetable Stock (or water)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Cinnamon (optional)

Instructions

  1. Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and golden brown.
  2. Stir in garlic and ginger paste. Cook for another minute until fragrant.
  3. Add korma paste and tomato paste, mix well, and cook for 2-3 minutes.
  4. Pour in coconut milk and vegetable stock, stir, and bring to a simmer.
  5. Add paneer cubes and spinach. Cook for 5-7 minutes until paneer is heated and spinach wilts.
  6. Sprinkle in ground almonds, garam masala, and ground cinnamon. Stir and cook for another minute.
  7. Taste and adjust seasoning as needed.

Notes

Serve hot with basmati rice or naan. Garnish with fresh cilantro for extra flavor.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Indian

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