Michelle's Paneer and Vegetable Korma {RECIPE}

Michelle's Paneer and Vegetable Korma {RECIPE}

Meet Khaana Collective contributor Michelle Braxton!

I am continually inspired by Michelle Braxton and her critically acclaimed blog Supper with Michelle where she shares her original vegetarian, vegan and pescatarian recipes. Her dishes are vibrant and fresh yet comforting and satisfying and as a lifelong vegetarian her culinary style speaks to me along with a highly engaged community of thousands of home cooks that love Michelle just as much as they love her cooking.

Not only is Michelle a culinary talent but she is also one of the most supportive and generous people I know. When I had just started Brooklyn Delhi, Michelle took it upon herself to educate her audience on how to use our achaars through inventive and beautiful recipes like her cauliflower kebabs (yum!). I am forever thankful for her friendship and beyond excited to share more of Michelle’s story with you. We’ll also be posting a sneak peek at her recipe later today so look out for it.

Paneer is such a comforting staple of South Asian food, and combining it with Coconut Cashew Korma Simmer Sauce and vegetables means having a full, nutritious, colorful, meal ready quickly and easily.

Paneer and Vegetable Korma by Michelle Braxton
Excerpt from Khaana Collective zine

Serves: 3 - 4


A drizzle of a neutral Oil
8 oz. of Paneer (cut into bite size cubes)
1 medium Yellow Onion (diced)
½ of a Red Bell Pepper (seeded and diced)
½ of a Green Bell Pepper (seeded and diced)
1 cup of Coconut Milk (unsweetened)
1 - 12 oz. jar of Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce
Salt to taste


Fresh Cilantro for topping, steamed Rice, or Naan Bread


In a large skillet, on a low to medium heat, drizzle with oil. Add in paneer and cook for a few minutes until golden on two sides and then carefully remove from skillet onto a plate.

In same skillet, add in onions and bell peppers. Sauté for 10 minutes or until onions become slightly translucent.

Then add paneer back in to skillet along with coconut milk and Brooklyn Delhi’s Coconut Cashew Korma Simmer Sauce. Stir and simmer for an additional 10 minutes or so. Taste and add salt if needed.

Serve with your choice of accompaniments and enjoy.

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