Check out my Easy Paneer Korma Recipe with Coconut Milk - a versatile korma sauce you can use as a base for countless dishes. In this version, I’ve created a creamy, vegetarian korma featuring roasted paneer cheese and vegetables. This flavourful sauce pairs perfectly with chicken, lamb, or beef and works wonderfully with vegetarian options like chickpeas or lentils. You can even serve it as a dipping sauce for naan bread. Plus, I’ve included a recipe for a homemade Korma spice blend and garam masala to take your dish to the next level. I hope you enjoy making this delicious Paneer Korma - happy cooking!
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What is Korma Sauce?
Korma sauce is a rich, creamy curry base that originates from the Indian subcontinent. Known for its mild yet aromatic flavour, it’s made with a blend of spices like cumin, coriander, turmeric, and garam masala. These spices are typically cooked with onions, garlic, and sometimes ginger to create a fragrant foundation. The sauce gains its creamy texture from ingredients like coconut milk, cream, or yoghurt, and it often includes ground nuts such as cashews or almonds for added richness.
Traditionally, korma sauce is versatile and pairs beautifully with a variety of proteins like paneer, chicken, lamb, or beef, as well as vegetarian options like chickpeas or lentils. It’s the perfect balance of savoury and subtly sweet flavours, making it a favourite in Indian cuisine. Korma sauce is not just for curries - it also works as a dip for naan or a drizzle over steamed rice, offering endless possibilities in the kitchen.
What is Paneer Cheese?
Paneer is a fresh, non-aged cheese commonly used in Indian cuisine. Made by curdling milk with an acidic agent like lemon juice or vinegar, paneer is a soft and crumbly cheese that holds its shape well when cooked. Unlike many other cheeses, paneer doesn’t melt, making it ideal for frying, grilling, or adding to curries like Paneer Korma.
Paneer is prized for its mild flavour, which absorbs spices and sauces beautifully, making it a versatile ingredient in both savoury and sweet dishes. It’s also a popular choice for vegetarians, as it’s high in protein and a good source of calcium. Whether cubed and roasted, crumbled into a dish, or blended into desserts, paneer is a staple in Indian kitchens and a delicious addition to various recipes.
How to Make the Perfect Korma Spice Blend
The key to a delicious korma is the perfect spice blend, and making your own at home ensures freshness and flavour. My blend combines 1 tbsp ground cumin, 2 tbsp ground coriander, 2.5 tbsp ground turmeric, and 1 tbsp garam masala, creating the ideal balance of earthy, aromatic, and slightly sweet notes.
Simply mix these spices in a bowl and store in an airtight container in a cool, dark place for up to six months. For even more depth, lightly toast whole spices like cumin and coriander seeds before grinding, or use my homemade garam masala for an extra layer of aroma. This versatile blend is perfect not just for Paneer Korma but also for other curries, soups, or even roasted vegetables. Once you try this fresh, homemade mix, you’ll never look back!
Why Homemade Garam Masala Lifts the Flavour
Homemade garam masala transforms any dish into a flavour-packed masterpiece. Unlike store-bought versions, making garam masala at home allows you to grind spices fresh, unlocking their full aroma and potency. The balance of warm, earthy flavours like cinnamon, cardamom, and cloves, combined with the slight kick from black peppercorns, adds a complexity that pre-made blends simply can’t match.
For the best results, consider using a spice grinder like this one to achieve a fine, consistent texture. When freshly prepared, garam masala lends a depth and richness to dishes like Paneer Korma, ensuring every bite is layered with nuanced flavours. Plus, you can customise the blend to suit your taste, enhancing or softening certain spices as needed. Once you experience the difference, homemade garam masala will become your go-to for lifting Indian cuisine to restaurant-quality.
Homemade Garam Masala Recipe
- 3 cm cinnamon stick
- 1 star anise
- 1 tsp black peppercorns
- 1/2 tsp cloves
- 10 green cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
Instructions
- Toast the Spices: Heat a dry frying pan over medium heat. Add the cinnamon stick, star anise, peppercorns, cloves, cardamom pods, cumin seeds, and coriander seeds. Toast for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn the spices.
- Cool and Grind: Remove the toasted spices from the pan and let them cool for a minute. Using a spice grinder like this one or a mortar and pestle, grind the spices into a fine powder.
- Store Properly: Transfer the ground spices to an airtight jar or container. Store in a cool, dark place for up to 3 months for the best flavour.
Recipe Card for Paneer Korma Recipe with Coconut Milk
Easy Paneer Korma Recipe with Coconut Milk
Ingredients:
- 200 g paneer cheese - cut into cubes
- 2 medium onions - small dice
- 1 medium carrot - finely diced
- 4 garlic cloves - sliced
- 4 tbsp vegetable oil or ghee
- 500 ml vegetable stock
- 1 can coconut milk or coconut cream
- 2 peppers - large diced
- 1 red onion - cut into wedges
- Fresh coriander - for garnish
- Salt - to taste
Korma Spice Blend:
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 2.5 tbsp ground turmeric
- 1 tbsp garam masala
Instructions:
- Heat a frying pan over medium heat. Add 2 tbsp of vegetable oil, followed by the diced onions, garlic, and carrot. Cook for 10-15 minutes, stirring occasionally, until soft and glossy.
- Add a pinch of salt and 3 tbsp of the Korma spice blend. Stir well and cook on low heat for about 1 minute to release the aromas.
- Transfer the mixture to a medium-sized pot. Add 500ml vegetable stock, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Marinate the paneer cubes, red onion wedges, and peppers with 2 tbsp vegetable oil, a pinch of salt, and 1 tbsp of the Korma spice blend. Roast at 220°C for 15 minutes or use an air fryer to save energy.
- Add the coconut milk or cream to the pot. Blend the sauce until smooth using an immersion blender. Check seasoning and adjust with salt if needed. For a sweeter korma, add honey to taste.
- Mix the roasted vegetables and paneer with the sauce, or serve them as a garnish. Top with fresh coriander. Serve with rice or naan bread. Enjoy!
Nutrition:
FAQ for Paneer Korma
Can I use shop-bought paneer?
Yes. Fry the cubes lightly first so they hold their shape and take on a little colour before they go into the sauce. Homemade paneer is softer if you have time to make it.
How do I stop the sauce splitting?
Add the coconut milk on a low heat and avoid a hard boil afterwards. A spoon of ground almonds or cashew paste also helps keep the sauce smooth and stable.
Is korma spicy?
No - korma is mild, rich and creamy, which makes it great for anyone who prefers gentle heat. You can always add a little more chilli to taste.
Can I make it vegan?
Yes - swap the paneer for firm tofu. This version already uses coconut milk, so the sauce is dairy-free.
What do I serve with it?
Fluffy basmati rice and warm naan or chapati to scoop up the creamy sauce.
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A Few Words from the Chef
I hope you enjoy this Paneer Korma recipe with Coconut Milk as much as I do! Its creamy texture, roasted vegetables, and perfectly balanced spices make it a dish to savor. Serve it with rice, naan, or even as a dipping sauce, and it’s sure to become a favourite in your kitchen. If you try this recipe, let me know how it turned out in the comments below. I’d love to hear about any personal twists or variations you’ve added. Happy cooking, and feel free to share your delicious creations! 😊
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