Paneer korma served in a casserole dish

Paneer korma

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(32 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal509
  • fat29g
  • saturates12g
  • carbs21g
  • sugars12g
  • fibre16g
  • protein33g
  • salt0.7g


  • 3 tbsp vegetable oil
  • 225g block of paneer, cut into 2cm cubes
  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece of ginger, peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large garlic cloves
  • 5 tbsp korma paste
  • 3 cardamom pods, crushed
  • 70g ground almonds
  • 500ml vegetable stock
  • 150g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g Greek yogurt
  • rice or naan breads, to serve (optional)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.

  2. Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.

  3. Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.

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Comments, questions and tips

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GiSora's picture
1st Jun, 2020
I find that 500 ml is a lot so next time I'd use less and add more as needed. But yes, it is yummy.
Grosvenortearoom's picture
29th Feb, 2020
Using a Korma paste is a great way to adjust the main flavour of this can add a little more paste as you taste.....Whilst I made this for my veggie friends, I have used this recipe for Chicken Korma....making it creamier to my taste using coconut alongside the yoghurt.... I went all the way making mint flavoured yoghurt and fine dicing tomato, cucumber and onion served in separate pots with desiccated coconut for sprinkling.....everyone's fab doing it this way....also served paratha and poppadums….
20th Jan, 2020
This is a lovely dish full of flavour for our newly turned vegetarian teenagers. Next time I won't use 5 tbsp of korma paste as it made it quiet spicy and one person had to have extra yogurt on the side to cool their mouth down!
4th Jul, 2020
Could I use a different paste, such as tikka or Rogan Josh?
lulu_grimes's picture
6th Jul, 2020
Hi, Both of those pastes have a. very different flavour so you'd end up with a different dish. The recipe below uses a tikka paste. Lulu
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