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    Home » Vegetarian Side Dishes » Paneer Kurma | Spicy Paneer Korma Mughlai Style

    Paneer Kurma | Spicy Paneer Korma Mughlai Style

    Published: Jun 3, 2019 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    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

    Paneer Kurma
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    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.
    Course Main Dish - Gravies
    Cuisine Mughlai Cuisine
    Keyword Gourmet Gravies for Pulao, Rich Gravy for Rice
    By Cook Method Stovetop
    Occasion Holiday Special, Weekend Special
    By Diet Kid Friendly, Protein Rich
    Dish Type Gravy Side Dishes, Paneer Dishes
    Author Srivalli

    Ingredients

    For the Gravy

    • 500 gms Paneer / Indian Cottage Cheese
    • 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 nos Cloves

    To be ground as paste

    • 1/4 cup Cashew Nut roasted
    • 1 tbsp Poppy Seeds roasted
    • 1/4 cup Coconut grated

    Instructions

    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 chillies, 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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    « Prawn Curry ~ Side Dish for Poori / Chapati
    Navratan Kurma | How to make Navratan Korma »

    Reader Interactions

    Comments

    1. Vaishali Sabnani says

      June 03, 2019 at 5:26 am

      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 ,

      Reply
    2. Swati says

      June 04, 2019 at 3:13 am

      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!!

      Reply
    3. Padmajha PJ says

      June 04, 2019 at 12:37 pm

      Such a rich and creamy gravy! Looks so inviting.My kids would lick it off the bowl!!

      Reply
    4. Renu says

      June 06, 2019 at 6:47 pm

      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

      Reply
    5. Gayathri Kumar says

      June 10, 2019 at 6:50 am

      Such a creamy curry with paneer. The cashew and poppy seeds would add an unique flavor. This would make an awesome side for naan.

      Reply
    6. Varada says

      June 13, 2019 at 6:48 am

      Rich and creamy and perfect for anyone who loves paneer.

      Reply
    7. harini says

      June 16, 2019 at 7:41 am

      Very creamy gravy, Valli. Adding coconut is a nice idea.

      Reply
    8. Narmadha says

      June 19, 2019 at 9:24 pm

      So creamy and delicious gravy valli. Cashews always makes the gravy so rich.

      Reply
    9. Suma Gandlur says

      June 23, 2019 at 6:26 am

      I have been seeing so many paneer curries under the theme this month with so many rich and delicious bases and I am not able to decide which is yummier. :).

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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