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.
Paneer Korma
Ingredients
Instructions
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Paneer korma is best with Chapati/Roti or Puri. First of all soak Cashew nuts and Almonds for 15 minutes
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Now let’s make gravy paste for Korma, by grinding Coconut, Curd,Ginger, Cashew nuts and Almonds. keep it aside.
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Let’s cook Paneer for 15 minutes in hot water, drain water and keep it aside
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In a pan heat oil, add Bay leaf, Cinnamon for two minutes, Add Chopped Onion, saute till it become translucent .
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Add Masala powders, Chilly, Turmeric , Coriander, Pepper and Garam masala mix well
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It’s time to add Coconut paste and salt. Mix well,
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Add enough water to reach right consistency. Add Kasoori methi
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Finally add Cooked Panner and mix well. Paneer korma is ready