Spice up your life with Lajina Masala

Paneer Korma

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Paneer KormaPaneer Korma

Serves 4 People
Prep time
Cook Time

A delightful recipe made from Paneer – a fresh, unsalted cheese common in South Asia, and coconut milk, giving a vibrant flavour to this tasty dish.

This simple but flavoursome recipe is bursting with flavour thanks the the addition of almonds, complementing the coconut milk perfectly.  Use a pot of my Curry Masala for a meal that will delight your dinner guests.


  • 500 Grams
    Paneer, cut into rectangle pieces (1 inch by half an inch)
  • 2
    medium onions, thinly sliced
  • 2 Tablespoons
    Concentrated tomato puree
  • a
    Pot of Curry Masala
  • Half a Cups
    hot water
  • 1
    tin of thick coconut milk
  • 1 Tablespoon
    Ground almonds
  • 1/2 Teaspoon
  • 1 Pinch
  • 1 Tablespoon
    Flaked almonds for garnishing (optional)
  • 1 Tablespoon
    Chopped fresh Coriander leaves for garnishing
  • 1 Tablespoon


  1. Fry the thinly sliced onions till they are caramelised, adding water to deglaze the pan and stop the onions from burning.

  2. On medium high heat, add the Curry Masala Spice Mix, stir in the water, followed by the tomato puree.

  3. Wait until the oil comes to the top, little bubbles of oil will appear, these indicate a great flavour from the sauce.

  4. Add the ground almonds with the salt and make sure the almonds do not form lumps.

  5. Then add the paneer and stir gently and lower the heat a bit so the paneer does not burn.

  6. After a few minutes add the coconut milk and a touch of sugar and salt to suit your taste.

  7. Serve with plain rice or chappatties.


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