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Home » Recipes » All Recipes

Paneer Matar Kurma | Paneer Matar Korma

Last Updated On: Jun 6, 2020 by Sowmya Venkatachalam

Paneer Matar Kurma | Paneer Matar Korma
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Paneer Matar Kurma (Korma) is a thick gravy where Paneer cubes and Matar are cooked in a onion-tomato-poppy seeds based thick gravy.  It's easy to make and super delicious.This is very aromatic, flavorful and creamy texture. We can enjoy this Korma with any Indian bread or various rice varieties.

Table of Contents

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    • Recipe card to make Paneer Matar Kurma
  • Paneer Matar Kurma | Paneer Matar Korma
        • Equipments Needed
    • Ingredients
      • Vegetables and Greens
      • For Grinding
      • For Tempering
    • Instructions 
      • Preparation
      • Making of Paneer Kurma
    • Video
    • Nutritional Info

Recipe card to make Paneer Matar Kurma

Paneer Matar Kurma | Paneer Matar Korma
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Paneer Matar Kurma | Paneer Matar Korma

Course: Accompaniment, Dinner, Paneer Varieties, Veg Gravies
Cuisine: Indian, Indian Recipes, North Indian
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 280kcal
Author: Sowmya Venkatachalam
Paneer Mutter Kurma, Paneer and peas cooked in delicious yellow gravy a wonderful combination for roti / Butter Naan/ chapati. Generally for any korma variety we use coconut. But here in this recipe, I have substituted with poppy seeds. The flavor of the nuts is the main secret ingredient in this recipe.
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Ingredients

  • 100 grams Paneer
  • 1 teaspoon Ginger Garlic Paste
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • ¼ teaspoon Turmeric Powder
  • ½ cup Curd (Plain Yogurt)
  • 1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)
  • To Taste Salt

Vegetables and Greens

  • ¼ cup green peas 1 cup= 250 ml
  • 2 nos Onion
  • 1 nos Tomato
  • 1 tablespoon Coriander Leaves Chopped

For Grinding

  • ¼ cup Poppy Seeds
  • 10 nos Cashews
  • 10 nos Almonds

For Tempering

  • 2 tablespoon Oil
  • 1 nos Bay Leaf
  • 1 nos Cinnamon Stick
  • 2 nos Cloves
  • 2 nos Cardamom
  • ½ teaspoon Cumin Powder

Instructions 

Preparation

  • I have used the store-bought paneer cubes which were refrigerated so, I placed the paneer cubes in warm water till I prepare the gravy. Finely slit the onions and add it to a pan with oil along with a pinch of salt and saute them till the onions turn nicely to golden brown color.
  • Meanwhile, in another vessel add ¼ cup of water and add poppy seeds, cashews and almonds. Cover it with a lid and allow it to boil for 10 minutes. These poppy seeds and nuts are the base for our gravy. After boiling for 10 minutes, allow them to cool off.
  • Puree the tomato and keep it ready.

Making of Paneer Kurma

  • Take the fried onions along with the boiled nuts and poppy seeds to the mixer.
  • Grind the onions and nuts to a nice paste. Heat a pan and add butter / oil, add the whole garam masala and fry for 10 seconds and then add the cumin seeds. 
  • When the cumin seeds starts to sputter, add ginger-garlic paste along with tomato puree and saute it in low flame till the tomato puree is cooked completely. Add the ground paste and mix well. 
  • Keep the flame in medium and add turmeric powder, cumin powder, coriander powder and red chili powder and mix well and cover the pan with a lid and allow the masala to cook till the oil or butter gets separated from the masala.
  • After that, add the curd and mix well. 
  • Add the paneer with peas and adjust the salt. Bring the gravy to boil and add crushed kasoori methi.
  • Finally garnish the kurma with coriander leaves.
  • Serve the yummy Paneer Mutter Kurma is ready to serve! Serve hot with hot and fluffy Naan.

Video

Nutritional Info

Nutrition Facts
Paneer Matar Kurma | Paneer Matar Korma
Amount Per Serving (1 cup)
Calories 280 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Sodium 1019mg44%
Carbohydrates 18g6%
Sugar 6g7%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:

  • I have used the store-bought paneer cubes which needs to be refrigerated so, I placed the paneer cubes in warm water till I prepare the gravy. Finely slit the onions and add it to a pan with oil along with a pinch of salt and saute them till the onions turn nicely to golden brown color. Meanwhile, in another vessel add ¼ cup of water and add poppy seeds, cashews and badam and cover it with a lid and allow it to boil for 10 minutes. These poppy seeds and nuts are the base for our gravy. After boiling for 10 minutes, allow them to cool off
  • Puree the tomato and keep it ready. Take the fried onions along with the boiled nuts and poppy seeds to the mixer
  • Grind the onions and nuts to a nice paste. Heat a pan and add butter / oil and add the whole garam masala and fry for 10 seconds and then add the cumin seeds.
  • When the cumin seeds starts to sputter, add ginger-garlic paste along with tomato puree and saute it in low flame till the tomato puree is cooked completely. Add the ground paste and mix well.
  • Keep the flame in medium and add turmeric powder, cumin powder, coriander powder and red chillie powder and mix well and cover the pan with a lid and allow the masala to cook till the oil or butter gets separated from the masala. After that, add the curd and mix well.
  • Add the paneer with peas and adjust the salt. Bring the gravy to boil and add crushed kasoori methi , mix well. Finally garnish the kurma with coriander leaves.
  • Serve the yummy Paneer Mutter Kurma is ready to serve. Serve hot with hot and fluffy Naan. Slurp!!!

 

Paneer Mutter Kurma
Paneer Mutter Kurma
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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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