Paneer Korma
Soft cubes of golden paneer and sweet peas in a velvety, mild coconut sauce, ready in 25 minutes.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a non stick frying pan over a medium high heat. Fry the paneer for 6 to 8 minutes, turning, until golden on most sides. Lift out onto a plate.
7 min - 2
In a wide pan, warm your ready made korma base (see the base recipe) with the water and the cardamom until it bubbles gently.
- 3
Add the peas and simmer for 3 minutes.
3 min - 4
Slide in the paneer and simmer for 4 minutes so it soaks up the sauce.
4 min - 5
Stir in the lemon juice, scatter over the coriander and serve with rice or warm naan.
Tips
- Frying the paneer first gives it a golden crust, so it stays in neat cubes instead of going soft in the sauce.
- Pat the paneer dry before frying. Wet paneer spits and will not colour.
- For a dairy free version, swap the paneer for firm tofu, pressed and fried the same way.
Storing and freezing
Keep in the fridge for up to 2 days. Paneer turns rubbery when frozen and reheated, so it is best eaten fresh. Reheat gently until steaming hot.
Questions
Can I use halloumi instead of paneer?
Yes, though it is saltier. Fry it the same way and add no extra salt to the sauce.
Is paneer korma gluten free?
Yes. Plain paneer, peas and the korma base contain no gluten. Check the paneer label if it is a flavoured one.
Can I add vegetables?
Yes. A handful of spinach or a diced red pepper cooked into the sauce works well. Add it with the peas.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
