Korma Paneer & Pea Curry
Korma Paneer & Pea Curry
Golden paneer and sweet garden peas sit beautifully in a mild coconut korma sauce for a vegetarian curry that feels both comforting and celebratory.
⏱️ Prep, Cook & Serve
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 4
🧂 Ingredients
- 400g paneer, cut into cubes
- 2 tbsp Korma Masala
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp grated fresh ginger
- 400ml coconut milk
- 150ml vegetable stock
- 150g frozen peas
- Fresh coriander, to serve
🔪 Method
- Pat the paneer dry and toss with ½ tbsp Korma Masala.
- Heat half the oil in a non-stick pan and cook the paneer for 5–6 minutes, turning until golden. Transfer to a plate.
- Add the remaining oil and cook the onion for 6 minutes. Stir in the garlic, ginger and remaining Korma Masala for 30 seconds.
- Pour in the coconut milk and stock and simmer for 10 minutes.
- Return the paneer, add the peas and cook for a further 4–5 minutes until piping hot. Finish with coriander.
🍽️ Serving Suggestions
- Serve with basmati rice, naan and cucumber salad.
- Add spinach with the peas for extra greens.
- Finish with a squeeze of lemon if you enjoy a fresher sauce.
💛 Why It Works
Pan-fried paneer adds savoury golden edges that contrast beautifully with the gentle, creamy Korma Masala sauce.
✨ Cook’s Tip
Use a non-stick pan and turn the paneer only when the first side has formed a golden crust.
🛒 Get the Blend
Make this recipe with our Korma Masala | Mild Creamy Indian Curry Blend.
📖 More Korma Masala Recipes
- Easy Creamy Chicken Korma
- Vegetable & Chickpea Korma
- Prawn Korma with Coconut & Lime
- Korma-Spiced Lamb Meatballs
- Roasted Cauliflower & Sweet Potato Korma Traybake
Browse our Recipe Page for more cooking inspiration.
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