Almond Paneer Korma

If there is Paneer/ Cottage cheese in the kitchen I’m happy. I find Paneer / Cottage cheese to be such a versatile protein. There are so many ways you can incorporate paneer into your daily food – be it in the Indian breads, salad with hung curd, a curry by itself, a tandoori paneer tikka, a paneer and spinach bake-  the list is endless.

The brand I use is Milky mist which yields good results but nothing compared to the paneer my sisters from Delhi and Mumbai so faithfully pack and bring home every time they visit our parents. The paneer is so fresh, it does not last for more than a day. Infact unlike the paneer which I have to soak in hot water and then add to the masala, here the paneer can be just cut into cubes and added directly- in fact it tastes quite good, eaten raw.

Before you start cooking see that all the ingredients are at hand. Steps that you can do like grinding, soaking etc makes you really enjoy the process of putting this tasty dish together. I always prefer cooking the masala especially Indian food on a slow flame so that I can be sure nothing is getting burnt and I can do something else side by side. It’s all about time management and how smart you are in the kitchen.

Once you’ve tried out the recipe below you’ll know why.


  • Paneer – 250 gms
  • Onions -3
  • Ginger- garlic paste- 2 tbsp (ginger 1″ piece and garlic 10-12 cloves)
  • Green chilli- 3
  • Tomato purée- 3-4 tbsp
  • Chilli powder- 1 and 1/2 tsp
  • Garam masala- 1 tsp
  • Turmeric powder-1/2 tsp
  • Badam- 8-10 (skin removed)
  • Khus- Khus/ Poppy seeds- 1tsp
  • Curd-1/2 cup
  • Milk and water together – 1 and 1/2 cup
  • Kasuri methi/ Fenugreek leaves- 2tsp – roasted and crushed with fingertips
  • Ghee/ oil


  • Grind onions, Gr. chilli and ginger- garlic paste together.
  • Soak Khus – Khus/ Poppy Seed in warm water for 5-10 minutes and then grind along with Badam and curd.
  • In Ghee/ oil, add onion paste and fry well, if need be a little water can be added so that it does not stick to the bottom of the pan.
  • Add all the powders, the tomato purée and fry well. (3-4 minutes)
  • Add Badam paste, 1/2 cup of water and cook on low flame, covered till oil floats on top.
  • Soak paneer in hot water and keep aside.
  • To the masala, add milk and water bring to a boil and add paneer cubes and let it simmer for 5- 10 minutes.
  • Sprinkle roasted Kasuri methi/ fenugreek leaves on top and serve with naan or any other dish of your choice.

Chefs Tips:

  • You can add a handful of boiled green peas to the curry to add some flavor and colour.
  • In the place of paneer, you can substitute 200 gm of button mushrooms.
  • Serves 4 .

It’s a Never – Fail Recipe.

Till my next post



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