Paneer Kurma | Spicy Paneer Korma Mughlai Style

Paneer Kurma

Paneer Kurma or this Spicy Paneer Korma Mughlai Style is a delicious side dish you can make for mild pulaos or for naans. Planning properly for this gravy makes it easy to make.

We have been making Paneer Butter Masala every week for many years now, ever since kids started liking Paneer. Occasionally we end up making a new version of Paneer in gourmet styles. This time I have paired up with Navratana Pulao and both the dishes got so paired well!

I also made this gravy served with Parotta and we all loved it. If you are looking for creamy, gourmet gravy, this is the one!

We are starting a new edition BM#101 where for this week I am making Creamy Gravies. Creamy Gravies are those that have creamed base and fresh cream added.

Paneer KurmaPIN this for Later!How to make Paneer Kurma

Step By Step Pictures for making Paneer Kurma | Spicy Paneer Korma Mughlai Style

Paneer Kurma 1

Paneer Kurma 2

Paneer Kurma 3

Paneer Kurma 4 Paneer Kurma | Spicy Paneer Korma Mughlai Style

Ingredients Needed:

500 gms Paneer
1/2 cup Onion
1 cup Tomato Puree
1 tsp Ginger Garlic Paste
2 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1 tsp Cumin Powder
1/2 cup Cream
1/4 tsp Kasuri Methi
A Pinch Turmeric Powder
Salt to Taste
2 tsp Ghee
1 tsp Cooking Oil
2 nos Green Chilli
2 nos Cardamom
1 inch Cinnamon
2 non Cloves

To be ground as paste

1/4 cup Cashew nut roasted
1 tbsp Poppy seeds roasted
1/4 cup Coconut grated

Method to make

For the Paste
Heat a non stick pan and roast the ingredients for the paste, allow to cool.
Add water and grind to a smooth paste, keep it aside.

For the Gravy

Heat Ghee, Cooking Oil in a nonstick pan. Add slit green chilies, whole spices and saute well.
Next add finely chopped Onions, Ginger Garlic Paste and saute well.
Add tomato puree, salt and turmeric powder, simmer for 5 mins.
Then add red chili powder, coriander powder, cumin powder and garam masala.
Add 1 cup water and bring to a boil, simmer to a medium flame and let it cook.
Now add the ground paste and combine well. Cook till the oil comes out on the sides.
Add paneer cubes, and continue cooking for a while.
Finally add the cream and Kasuri Methi and simmer for 5 mins.
Serve with rice or roti.

Paneer Korma

Print Recipe
Paneer Kurma | Spicy Paneer Korma Mughlai Style
Paneer Kurma or this Spicy Paneer Korma Mughlai Style is a delicious side dish you can make for mild pulaos or for naans. Planning properly for this gravy makes it easy to make.
Paneer Kurma
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Rating: 0
You:
Rate this recipe!
Servings
Ingredients
For the Gravy
To be ground as paste
Servings
Ingredients
For the Gravy
To be ground as paste
Paneer Kurma
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Paste
  1. Heat a non stick pan and roast the ingredients for the paste, allow to cool.
  2. Add water and grind to a smooth paste, keep it aside.
For the Gravy
  1. Heat Ghee, Cooking Oil in a nonstick pan. Add slit green chillies, whole spices and saute well.
  2. Next add finely chopped Onions, Ginger Garlic Paste and saute well.
  3. Add tomato puree, salt and turmeric powder, simmer for 5 mins.
  4. Then add red chili powder, coriander powder, cumin powder and garam masala.
  5. Add 1 cup water and bring to a boil, simmer to a medium flame and let it cook.
  6. Now add the ground paste and combine well. Cook till the oil comes out on the sides.
  7. Add paneer cubes, and continue cooking for a while.
  8. Finally add the cream and Kasuri Methi and simmer for 5 mins.
  9. Serve with rice or roti.

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7 comments

  1. Wow ! That sure is a super creamy dish and looks restaurant style . I am
    Sure it would have tasted fantastic with that pulao . Such creamy gravies take me back to the time when we had the restaurant ,

  2. The curry looks so creamy and I am sure it must be rich in flavours and delcious. Love such creamy curries with naan breads or pulao!!

  3. That really looks very creamy and rich. The pic with the paste added, felt like just taking that cream and enjoying as is :D. Would love to pair it with naan

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