Curry for Change

Changing the lives of families
who suffer from hunger.

Paneer Malai Korma


Serves 6

1 tbsp vegetable oil

2 medium onions, thinly sliced

½ tbsp crushed garlic

1 tbsp crushed ginger

½ tsp freshly ground coriander

½ teaspoon red chilli powder (or to taste)

2 tbsp concentrated tomato puree

125ml hot water

500g paneer, cut into small rectangles

1 x 400ml tin of thick coconut milk

1 tbsp ground almonds

salt, to taste

sugar, to taste

a handful of flaked almonds, to garnish

a handful of chopped fresh coriander leaves, to garnish


This is one of my favourite ways to cook Paneer. A great dish to make when you have guests as it is very quick to make and needs very few ingredients. 

You can use any kind of pot to make it. I prefer a small wok or “karai”.

  1. Fry the thinly sliced onions till they are caramelized. On medium high heat, add the garlic and ginger and stir in the oil for a minute.
  2. Then add the coriander powder and chilli powder, followed by the tomato puree and water.
  3. Wait till the oil comes to the top. Add the ground almonds with the salt and make sure the almonds do not form lumps.
  4. Then add the paneer and stir gently and lower the heat a bit so the paneer does not get burnt.
  5. After a few minutes add the coconut milk and a touch of sugar (adjust that to your taste!).
  6. Cook for 7-8 minutes, then transfer to a serving dish and garnish with the almonds and coriander. Serve hot, with white rice.

Asma Khan has just opened her first restaurnt in central London - Darjeeling Express. Visit their website, or find out what Asma's up to on Twitter

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