Paneer Korma is one of India’s most beloved vegetarian curries, featuring soft cubes of fresh paneer cheese swimming in a rich, creamy sauce that’s both aromatic and indulgent. This Mughal-inspired dish combines the mild, fresh taste of paneer with a velvety sauce made from cashews, cream, and warm spices like cardamom, cinnamon, and bay leaves. What makes paneer korma special is its perfect balance of flavors – it’s rich without being heavy, spiced without being hot, and creamy without masking the delicate taste of the paneer. The sauce gets its beautiful golden color and luxurious texture from ground cashews and cream, while whole spices add depth and fragrance that fills your kitchen with the most wonderful aromas.
Serves: 4-6 people
Cooking Time: 45 minutes
Difficulty: Medium
What You’ll Need
For the paneer:
- 1 pound fresh paneer, cut into 1-inch cubes
- 2 tablespoons ghee or vegetable oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
For the sauce base:
- 1/2 cup raw cashews
- 1 cup warm water
- 2 tablespoons ghee or butter
- 4-5 green cardamom pods
- 2 bay leaves
- 1 cinnamon stick (2 inches long)
- 2 large onions, sliced thin
- 1 tablespoon ginger-garlic paste (or 3 cloves garlic and 1-inch ginger, chopped fine)
For the spice mixture:
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon nutmeg powder
- 1 teaspoon salt
For finishing:
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/4 cup warm water or milk
- Fresh cilantro leaves for garnish
- A few cashews for decoration
Preparing the Paneer
Start by gently patting the paneer cubes dry with paper towels. Fresh paneer can be quite soft and delicate, so handle it carefully to avoid breaking the pieces.
Heat 2 tablespoons of ghee or oil in a large, heavy-bottomed pan over medium heat. Once the oil is warm, add the turmeric and salt to the pan, then carefully add the paneer cubes. The turmeric will give the paneer a lovely golden color and help prevent it from sticking.
Gently turn the paneer pieces every 2-3 minutes until they’re golden on all sides. This should take about 6-8 minutes total. The paneer should look lightly browned and smell nutty. Remove the paneer from the pan and set it aside on a plate. Don’t worry if some pieces break – they’ll still taste delicious.
Making the Cashew Base
Put the cashews in a small bowl and cover them with the warm water. Let them soak for 15 minutes while you prepare the other ingredients. This softens the cashews so they’ll blend into a perfectly smooth cream.
After soaking, pour the cashews and their soaking water into a blender. Blend until you get a completely smooth, creamy paste with no gritty bits. This cashew cream is what gives korma its signature rich texture and mild, sweet flavor.
Building the Aromatic Base
In the same pan you used for the paneer, add 2 tablespoons of ghee or butter over medium heat. Add the cardamom pods, bay leaves, and cinnamon stick. Let them sizzle for about 30 seconds until they release their fragrance – your kitchen should smell amazing at this point.
Add the sliced onions to the pan and cook them slowly, stirring occasionally, for about 10-12 minutes until they turn golden brown and soft. The onions need to cook long enough to develop sweetness and lose their sharp bite. They should look caramelized and smell sweet.
Add the ginger-garlic paste to the onions and cook for another 2 minutes, stirring constantly to prevent burning. The mixture should be very fragrant and the raw garlic smell should disappear.
Adding the Spices
Mix all the ground spices (cumin, coriander, chili powder, garam masala, nutmeg, and salt) in a small bowl. Add this spice mixture to the onions and cook for 1-2 minutes, stirring constantly. This step is important because it prevents the spices from tasting raw in the finished curry.
Add the tomato paste and cook for another minute until it’s well combined and the mixture looks rich and deep in color.
Creating the Creamy Sauce
Pour the cashew cream into the pan and stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 5-6 minutes, stirring occasionally, until the sauce starts to thicken and the flavors blend together.
Add the heavy cream and sugar, stirring gently to combine. The sugar helps balance the spices and brings out the natural sweetness of the cashews and cream. Simmer for another 3-4 minutes until the sauce reaches a creamy consistency that coats the back of a spoon.
If the sauce seems too thick, add the warm water or milk a little at a time until you reach the right consistency. The sauce should be creamy but not so thick that it doesn’t flow easily.
Bringing It All Together
Gently add the golden paneer pieces back to the sauce, being careful not to break them. Stir very gently to coat each piece with the creamy sauce. Let everything simmer together for 3-4 minutes so the paneer can absorb some of the flavors.
Taste the korma and adjust the seasoning. You might want to add more salt, a pinch more sugar for sweetness, or a little more cream if it seems too spicy.
Remove the whole spices (cardamom pods, bay leaves, and cinnamon stick) before serving, or warn your guests to watch out for them.
Serving Your Paneer Korma
Transfer the korma to a serving bowl and garnish with fresh cilantro leaves and a few whole cashews for an elegant presentation. The green herbs and white cashews create a beautiful contrast against the golden sauce.
Serve hot with basmati rice, naan bread, or roti. The mild, creamy curry is perfect for soaking up with bread or mixing with fluffy rice.
Perfect Pairings
Paneer korma pairs wonderfully with fragrant basmati rice cooked with a few cardamom pods and bay leaves. For bread, try it with butter naan, garlic naan, or soft rotis. A simple cucumber salad or pickled onions on the side help cut through the richness of the curry.
Tips for Success
The key to great paneer korma is patience – don’t rush the onions or they won’t develop the sweetness that balances the spices. Make sure your cashew paste is completely smooth, as any lumps will affect the final texture of the sauce.
If you can’t find paneer, you can substitute it with firm tofu, but the flavor will be different. For the best results, use fresh paneer from an Indian grocery store, or try making your own at home.
Storage and Reheating
Paneer korma actually tastes better the next day after all the flavors have had time to meld. Store it in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to restore the creamy texture, and heat gently to prevent the sauce from separating.
This rich, aromatic curry represents the very best of Indian vegetarian cooking – proof that a meal without meat can be every bit as satisfying and luxurious as any dish you’ll find.
