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+ servings

Paneer Kurma

Creamy, delicious paneer cooked in a gravy made from onions, tomatoes, yogurt, cream & spices. Perfect side dish for chapathis, roti or rice
Course Side Dish
Cuisine Indian
Keyword Paneer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Calories 465kcal


  • 200 grams cubed paneer * see notes if using frozen paneer
  • 1 cup approx 1 large onions, finely chopped
  • 1-2 green chillies slit (deseed if you wish to reduce spice)
  • 1-1/2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 3 cardamoms slightly bruised
  • 3 cloves
  • 1 inch cinnamon or cassia bark
  • 1 bay leaf
  • 1/2 tablespoon black cumin / kala jeera
  • 1/2 tablespoon plain red chilli powder adjust to taste
  • 2 tablespoons coriander powder
  • 1-1/2 tablespoons cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup yogurt/curds not too sour, whisked till smooth
  • 1/2-3/4 cup water adjust as per desired consistency * see notes
  • 2 tablespoons finely chopped coriander
  • 1/2 teaspoon kasuri methi dried fenugreek leaves, crushed (optional)
  • 1-2 teaspoons fresh cream optional
  • 3-4 tablespoons ghee
  • salt to taste


  • Heat ghee in a heavy, wide based kadhai/wok and fry the onions till golden. Add the slit green chillies and fry. Toss in the cardamoms, cinnamon, cloves, black cumin and bay leaf and fry for a few seconds.
  • Reduce the heat, add the ginger and garlic paste and fry for a few seconds. Now add the paneer pieces (if using frozen paneer that has been soaked, then lightly squeeze the liquid out before adding) and the powders (make sure to turn down the heat to low/sim to avoid burning) and mix everything till the paneer pieces are coated with the masala. Add salt to taste
  • Add the whisked yogurt and mix gently. Add the water (or the milk+water solution in which the paneer was soaked) little by little until you achieve the desired consistency of the gravy and mix.
  • Simmer the mixture for about 2 minutes (on a low heat or else the yogurt may curdle), add the chopped coriander and kasuri methi and remove from heat
  • Add cream to finish (optional) and serve hot with chapathis or rice


1. While there is really no match for fresh paneer, if you are unable to find it you can very well substitute it with the frozen variety. I made this dish with Amul frozen paneer. Rinse each piece in plain water (to get rid of icicles) and soak it in salted hot water (not boiling hot but hot enough) for 30 minutes. After 30 minutes discard the water and repeat the process - soak again for another 20-30 minutes. The second time around you can soak the pieces in a solution of 1/2 cup hot milk and enough hot water to just about cover the paneer pieces. You can use this liquid instead of discarding it - do note, however that the gravy may become less spicy if you use the milk solution, so adjust the spices and other flavours accordingly.
2. If you are using frozen paneer, while adding the salt to the dish go easy on the quantity used if you are going to use the milk+water solution which already has salt in it. Always taste before adding more.
3. If you are using store bought ginger and garlic paste it may already contain salt so go easy on the addition of salt.


Calories: 465kcal | Carbohydrates: 14g | Protein: 16g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 104mg | Sodium: 220mg | Potassium: 221mg | Fiber: 4g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 9mg | Calcium: 529mg | Iron: 2mg