Paneer Korma
Mild paneer korma in a coconut-cashew gravy with warm whole spices — South-influenced Mughlai-style curry without cream.
For 3 servings
3 steps. 25 minutes total.
- 1
Step 1
- a.Heat oil in a heavy-bottomed pan over medium heat.
- b.Add bay leaf, cardamom, and cloves until they become fragrant.
- c.Sauté the onions for 5 minutes until translucent and soft.
- d.Stir in the ginger and garlic, cooking for 30 seconds until the raw smell fades.
TIPKeep the heat medium-low to prevent the whole spices from burning and turning bitter. - 2
Step 2
- a.Add the tomatoes, coriander powder, and salt to the pan.
- b.Cook for 5 minutes until the tomatoes soften and break down.
- c.Stir in the cashew paste, coconut milk, and water.
- d.Simmer the mixture for 6 minutes to allow the flavors to meld.
- 3
Step 3
- a.Gently fold the paneer cubes into the gravy.
- b.Simmer for 4 minutes to ensure the paneer is heated through.
- c.Sprinkle with garam masala and fresh cilantro before serving.
TIPAvoid over-stirring once the paneer is added to keep the cubes intact.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the classic white color of the korma, do not brown the onions. Boil them until just translucent.
- 2Always add whisked yogurt on the lowest heat while stirring constantly to prevent the gravy from splitting.
- 3For extra soft paneer, soak the cubes in warm salted water for 10-15 minutes before adding them to the curry.
- 4The gravy thickens as it cools. Adjust the consistency with a little warm water if needed before serving.
- 5For a richer flavor, you can lightly pan-fry the paneer cubes in 1 tsp of ghee until pale golden before adding them to the gravy.
Adapt it for your goals.
Vegan Korma
Replace paneer with firm tofu or roasted cauliflower. Use a neutral oil instead of ghee, and substitute dairy curd and cream with cashew yogurt and cashew cream or full-fat coconut milk.
Nut Free KormaNut-Free Korma
For a nut-free version, replace the cashews with an equal amount of melon seeds (magaz) or a combination of melon seeds and poppy seeds (khus khus).
Richer GravyRicher Gravy
For an even more luxurious gravy, add 10-12 blanched almonds along with the cashews when making the paste.
Vegetable KormaVegetable Korma
Add blanched vegetables like carrots, peas, green beans, and cauliflower along with the paneer for a mixed vegetable korma.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, building new cells, and overall body function.
Supports Bone Health
The combination of paneer and curd provides a significant amount of calcium and phosphorus, two minerals that are vital for maintaining strong bones and teeth.
Source of Healthy Fats
Cashews and ghee contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
Promotes Gut Health
The use of curd (yogurt) introduces probiotics into the dish, which can help promote a healthy gut microbiome and improve digestion.
Frequently asked questions
Paneer Korma is a rich and indulgent dish due to ingredients like cashews, cream, and ghee. While it is a good source of protein and calcium from paneer, it is also high in calories and fat. It is best enjoyed in moderation as part of a balanced diet for special occasions.