Learn how to make Paneer Malai Korma recipe with step by step pictures. Easy and delicious Paneer Korma recipe, best with any Indian flatbread!
Creamy, rich and absolutely delicious Paneer Malai Korma is a mildly spiced paneer gravy that goes really well with any Indian flat bread and stuffed breads. For the uninitiated, Korma and Kurma are not the same. Kurma is a popular South Indian coconut-based gravy made with mixed vegetables or beans. Korma on the other-hand is a North Indian gravy that’s creamy, often made with pureed onions and tomatoes without coconut.
Paneer Malai Korma
Paneer Malai Korma is a rich, creamy and delicious gravy that is made without any tomatoes. As the name suggests, it is made with paneer and since we use fresh milk (cream for richer version) and thick yogurt to make the gravy base, it is called malai korma. It is a mildly spiced gravy unlike many other Paneer based side dishes and is creamy-white in color as there are no tomatoes used in this recipe. There are a bunch of whole spices used in making this Paneer Korma and while it is not spicy, it is highly flavorful. Two distinct flavors that stand out are cardamom powder and nutmeg powder. The taste of the korma is truly unmatched!
Tips & Important Notes To Make Perfect Paneer Malai Korma
This Paneer Korma recipe is beginner friendly and can be made by anyone with least amount of effort & time. Follow the below tips and notes to make it right every single time.
- Malai Korma is a white gravy, make sure none of the ingredients brown while cooking. The onions and spices should be cooked carefully and removed from heat when they are soft.
- Using fresh thick curd ensures the gravy is not too tangy and at the same time, turns out thick and creamy.
- I used milk along with curd to make this gravy, you can replace milk with cream for richer version.
- Nutmeg and cardamom powder are absolutely essential to bring out the flavor of this korma.
- To keep paneer soft, always blanch paneer cubes in hot water and then directly add it to the gravy. I don’t recommend frying paneer as it hardens it quickly.
Storing & Serving Suggestions
Paneer Malai Korma tastes best when served hot with any Indian bread. I would highly recommend drizzling “rogan” – chilli oil over the top, it makes the gravy absolutely gorgeous and also adds to the taste. Leftover Korma can be stored in the fridge in an airtight container for a day, reheat before serving.
Check out other Paneer recipes
- Paneer Pollichathu
- Low Calorie Crispy Paneer Balls
- Paneer Ghee Roast
- Restaurant Style Palak Paneer
- Zero Oil Hariyali Paneer Tikka
Paneer Malai Korma Recipe with Step by Step Pictures
In a pan heat ½ cup water along with 3 roughly chopped large onions, 1 teaspoon shahi jeera, ½ teaspoon black peppercorns, 1 teaspoon ginger garlic paste, 2 green chillies slit, 1 black cardamom, 2 green cardamoms, 2 dry bay leaves, 8-10 whole cashews.
Cook it covered on low flame for 6-8 mins. Check in between and add a little water as needed. When the onions are soft and there is no water, remove from heat. Discard the black cardamom and green chillies from the mixture.
Once cooled down, add it to the blender along with ½ cup thick fresh curd/plain yogurt. Make a smooth puree, if needed add some water. Set aside.
To make korma, heat 3 teaspoon ghee in a pan and add the prepared gravy base.
The gravy thickens quickly, stir it constantly for a couple of mins and add some water if needed.
Add salt as needed for the gravy.
Next add 1 green chilli slit (add more for a spicy gravy)
Cook the gravy on low flame for 5-7 mins covered (it splutters!)
Now add ⅓ to ½ cup milk depending on the thickness of the gravy.
Cook for a couple of minutes and add ⅛ teaspoon each of cardamom powder & nutmeg powder. Mix well.
Next add paneer cubes and cook the gravy for 3-5 mins on low flame.
As the gravy thickens, remove from heat.
To prepare rogan – chilli oil, mix ¼ teaspoon of Kashmiri red chilli powder and a large pinch of salt. Meanwhile heat 3 teaspoon oil on low flame for a minute.
Pour the oil over the chilli powder and mix well. Use the orangish red colored oil from the top to garnish & drizzle over the korma.
To serve paneer malai korma, crackle fresh black pepper on top.
Add a few drops of the prepared rogan on top.
Serve immediately with any Indian flat bread.
Recipe Notes
- Find the recipes for Homemade Paneer and Ghee.
- It is optional to remove the green chilli and black cardamom from the cooked gravy base – if you don’t want to remove, make sure everything is ground very smooth. Black cardamom can be quite fibrous.
- Adjust spices as per preference.
Recipe Card
📖 Recipe
Paneer Malai Korma | Paneer Korma
Equipment
- Thick Bottomed Pan/Kadai
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Gravy Base
- 3 Large Onions Roughly Chopped
- 2 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 2 Dry Bay Leaves
- 1 Black Cardamom
- 2 Green Cardamoms
- ½ teaspoon Black Peppercorns
- 1 teaspoon Shahi Jeera
- 8-10 Whole Cashews
- ½ cup Thick Fresh Curd
- ½ cup Water
For Malai Korma
- 200 Grams Paneer cut into cubes
- 3 teaspoon Ghee
- 1 Green Chilli Slit
- ½ cup Milk boiled, cooled down
- ⅛ teaspoon Nutmeg Powder
- ⅛ teaspoon Cardamom Powder
- Salt as needed
- Water as needed
- Fresh Black Pepper Crackled as needed
For Rogan/Chilli Oil
- ¼ teaspoon Kashmiri Red Chilli Powder
- Large Pinch of Salt
- 3 teaspoon Oil
Instructions
- In a pan heat ½ cup water along with 3 roughly chopped large onions, 1 teaspoon shahi jeera, ½ teaspoon black peppercorns, 1 teaspoon ginger garlic paste, 2 green chillies slit, 1 black cardamom, 2 green cardamoms, 2 dry bay leaves, 8-10 whole cashews.
- Cook it covered on low flame for 6-8 mins. Check in between and add a little water as needed. When the onions are soft and there is no water, remove from heat. Discard the black cardamom and green chillies from the mixture.
- Once cooled down, add it to the blender along with ½ cup thick fresh curd/plain yogurt. Make a smooth puree, if needed add some water. Set aside.
- To make korma, heat 3 teaspoon ghee in a pan and add the prepared gravy base.
- The gravy thickens quickly, stir it constantly for a couple of mins and add some water if needed.
- Add salt as needed for the gravy.
- Next add 1 green chilli slit (add more for a spicy gravy)
- Cook the gravy on low flame for 5-7 mins covered (it splutters!)
- Now add ⅓ to ½ cup milk depending on the thickness of the gravy.
- Cook for a couple of minutes and add ⅛ teaspoon each of cardamom powder & nutmeg powder. Mix well.
- Next add paneer cubes and cook the gravy for 3-5 mins on low flame.
- As the gravy thickens, remove from heat.
- To prepare rogan – chilli oil, mix ¼ teaspoon of Kashmiri red chilli powder and a large pinch of salt. Meanwhile heat 3 teaspoon oil on low flame for a minute.
- Pour the oil over the chilli powder and mix well. Use the orangish red colored oil from the top to garnish & drizzle over the korma.
- To serve paneer malai korma, crackle fresh black pepper on top.
- Add a few drops of the prepared rogan on top.
- Serve immediately with any Indian flat bread.
Notes
- Find the recipes for Homemade Paneer and Ghee.
- It is optional to remove the green chilli and black cardamom from the cooked gravy base – if you don’t want to remove, make sure everything is ground very smooth. Black cardamom can be quite fibrous.
- Adjust spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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