Paneer Korma Curry

A lightweight yet creamy vegetarian Indian dish, this paneer korma curry uses korma paste for a quick yet flavoursome dinner. Serve it with your favourite rice or naan bread for a simple, tasty dinner that will delight the entire family.

Korma curry is not only super flavourful, but also a thing of beauty. It's also super versatile, as you can make anything from chicken korma to veggie korma, and you can serve it with any kind of rice or naan bread you want. The possibilities are endless.

But korma curries also take a while to make if you're doing them from scratch, so korma paste is your friend if you want your dinner to be on the table in 30 minutes.

This is what I did for this recipe — I used ready-made korma paste and the curry turned out beautifully. Depending on the type of curry paste you use and your own taste, you may want to use more than I did.

What do you need to make this curry?

To make this quick and easy paneer korma, you need the following ingredients:

• Olive oil — you can replace it with another type of vegetable oil if you want.
• Paneer cheese — I use a block of paneer for this korma curry, but if you want, you can add more.
• Garam masala — this doesn't go in the curry itself, but instead, you use it to coat the crispy paneer in to get it a bit spicy and oh-so-yummy.
• Onion — I do like a lot of onion in my curries, but if you're not a fan, you can use less. The onion needs to be very finely chopped for this curry so you don't miss out on the creaminess, so use a food processor if you don't feel you can get it right with a knife.
• Garlic — just like with onions, I like garlic a lot, so feel free to adjust the quantity here to suit your taste.
• Ginger — the ginger needs to be very finely chopped or even minced for this recipe.
• Korma paste — this is generally a mild curry paste, so you shouldn't be afraid to add more if you like more flavour.
• Ground cumin
• Ground almonds
• Vegetable stock — 350 ml of stock is enough for this recipe, but feel free to add more if you like your curries to have more liquid.
• Baby spinach
• Greek yoghurt — you can replace this with coconut cream.

How do you make the curry?

Making this curry is super simple and it only takes 30 minutes. There's a video in the recipe card if you want to see it done step by step.

1. In a large pan, heat half the oil over medium heat and fry the paneer cubes until golden brown. Remove from the pan and set aside.
2. Heat the rest of the oil in the pan and fry the onion for 4-5 minutes until it softens and becomes golden. Add the garlic and ginger and cook for another minute until fragrant.
3. Add the korma paste and ground cumin and fry for one minute. Stir in the ground almonds and add a bit of the veggie stock. Stir until you get a thick paste.
4. Add the rest of the stock and simmer for 5-10 minutes. Stir in the baby spinach and simmer for another 5 minutes or so until the liquid is reduced and the spinach wilted.
5. Lower the heat and stir in the Grek yogurt. Add the paneer back to the pan and season to taste.
6. Serve with your favourite rice or naan bread.

And that's it! This curry is so easy to make, and what's great about it is that everyone will love it, even if they're not too fond of veggie dishes.

That's because the paneer in it has a great texture that's slightly crispy, so no one is going to miss the meat.

If you liked this paneer korma recipe, have a look at some of my other veggie curries:

30-Minute Vegan Chickpea and Spinach Curry

Thai Sweet Potato Curry with Spicy Chilli Peanuts

Red Lentil Coconut Dahl with Spicy Paneer

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