Name: Paneer Matar Kurma | Paneer Matar Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 100 grams Paneer; 1 tsp Ginger Garlic Paste; 1 tsp Red Chili Powder; 1 tsp Coriander Powder; 1 tsp Cumin Powder; ¼ tsp Turmeric Powder; ½ cup Curd (Plain Yogurt); 1 tbsp Kasoori Methi (Dry Fenugreek Leaves); To Taste Salt; ¼ cup green peas (1 cup= 250 ml); 2 nos Onion; 1 nos Tomato; 1 tbsp Coriander Leaves (Chopped); ¼ cup Poppy Seeds; 10 nos Cashews; 10 nos Almonds; 2 tbsp Oil; 1 nos Bay Leaf; 1 nos Cinnamon Stick; 2 nos Cloves; 2 nos Cardamom; ½ tsp Cumin Powder

Jump to Recipe Jump to Video Print Recipe

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

Recipe card to make Paneer Matar Kurma

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.