Paneer Korma

Paneer Korma is one of those dishes that instantly brings richness to your plate. Creamy, mildly spiced, and deeply satisfying, it’s a curry that tastes luxurious without being too heavy. Perfect for a special lunch, dinner party, or even a weekend indulgence with some naan or jeera rice.

To talk about Paneer Korma, we need to go back in time. The word korma comes from the Urdu word qorma, which means “to braise.” It traces its roots to the royal kitchens of the Mughal Empire. The original korma was slow-cooked meat, gently simmered in a spiced yogurt-based sauce, often enriched with nuts, cream, and aromatic spices. It wasn’t fiery hot, but always flavorful, fragrant, and cooked with great care.

Over time, as the dish travelled across regions, it adapted beautifully to local tastes. The Indian version of korma became more versatile. In vegetarian households, especially across North India, vegetables and paneer began to take the lead. That’s where Paneer Korma came in-a perfect balance between the Mughal richness and Indian home-style comfort.

Paneer Korma uses paneer cubes cooked gently in a luscious gravy made with cashews, cream or coconut milk, and warm spices like cardamom, cinnamon, and cloves. The sauce is usually mild, slightly sweet, and silky smooth. It’s not just about spice-it’s about depth and aroma. The paneer soaks up the flavors, becoming tender and irresistible with each bite. Some versions add saffron or rose water to give it that royal touch, while others keep it simple with a subtle onion-cashew base.

What makes Paneer Korma stand out is that it doesn’t scream with heat or overpowering masala. Instead, it whispers elegance. It’s the kind of curry that tastes like it took hours, even if it didn’t. It’s delicate yet rich, and always comforting.

This dish is proof that Indian cuisine isn’t just about heat-it’s about balance. About creating something bold and gentle at the same time. That’s the beauty of Paneer Korma. From the royal courts of history to our modern kitchens, it continues to hold a timeless charm.

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Paneer Korma

Author: Ushadevi Cooking Method: Sauteing Cuisine: Indian Courses: Curries & Side Dishes, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 250 gram Paneer
• ³⁄₄ cup Grated coconut
• ¹⁄₂ cup Curd
• 7-8 Cashew nuts
• 5-6 Almonds
• 1 teaspoon Kasoori methi
• 1 ¹⁄₂ teaspoon Garam masala
• 1 teaspoon Chilly powder
• 1 teaspoon Coriander powder
• 1 inch Cinnamon
• 1 Bay leaf
• 1 Big Onion
• ³⁄₄ teaspoon Sugar
• ¹⁄₄ teaspoon Turmeric Powder
• ¹⁄₄ teaspoon Pepper powder
• 1 inch Ginger
• Slat and oil as required

Instructions

1. Paneer Korma is a rich and creamy curry that pairs perfectly with Chapati, Roti, or Puri.
2. First, soak cashew nuts and almonds in water for about 15 minutes.
3. While they soak, prepare the korma base. Grind coconut, curd, ginger, the soaked cashews and almonds into a smooth paste. Set it aside.
4. Now take the paneer cubes and soak them in hot water for 15 minutes to soften. Drain and keep aside.
5. In a pan, heat oil and add a bay leaf and a small piece of cinnamon. Sauté for a couple of minutes, then add finely chopped onions. Cook until the onions turn translucent.
6. Add the spice powders — red chilli powder, turmeric, coriander powder, black pepper, and a little garam masala. Sauté until the raw smell goes.
7. Now add the coconut-cashew-almond paste and salt. Mix well.
8. Pour in enough water to reach your desired gravy consistency. Add a pinch of crushed kasuri methi (dry fenugreek leaves) for extra aroma and flavor.
9. Finally, add the softened paneer cubes and gently mix. Let it simmer for a few minutes so the flavors blend well.
10. Your creamy and delicious Paneer Korma is ready to serve!