Paneer Korma
Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread. Make it using my easy recipe.
Here are some more paneer recipes that you may like: Matar Paneer, Palak Paneer, Paneer Do Pyaza, Saag Paneer, Paneer Masala, and Kadai Paneer.
As a typical Mathur girl, I grew up eating kormas and stews, but the dishes were mostly non-vegetarian.
For the uninitiated, korma is a rich Mughlai-style curry made using fried onions, dried nuts, spices, and yogurt. For every dawat (lunch or dinner party), there used to be 1-2 non-veg curries on the menu, and mutton korma was very frequently included.
My dad’s korma base is of a very high standard, and I used it to make this paneer version. Now, you cannot compare it to a mutton or chicken korma, as the meat releases a lot of juice while cooking and gives the curry a delicious flavor, but I would say this paneer curry recipe is worth trying if you are looking to make a vegetarian version.
About Paneer Korma
Paneer Korma is a North Indian paneer curry where fried paneer cubes are simmered in a rich and creamy gravy.
It is a vegetarian take on the popular Mughlai Mutton Korma.
Paneer Korma is an indulgent curry suitable for festivals or special occasions. It is not your everyday curry, as it is loaded with oil, ghee, and other rich ingredients.
Serve this flavorful Indian curry with garlic naan bread, lachha paratha, or khamiri roti for a hearty meal. You can also serve it with jeera rice or veg pulao.
Ingredients
For Korma Masala Paste
To make korma paste, you will need whole spices like cloves (laung), cinnamon (dalchini), black peppercorns (kali mirch), green cardamoms (hari elaichi), black cardamoms (badi elaichi).
You will also need cashew nuts, white poppy seeds (khus khus), crispy fried onions (birista), and green chilies.
Make the Crispy Fried Onions at home using my easy recipe, or buy a packet.
If poppy seeds are unavailable, then replace them with melon seeds.
For The Curry
Paneer (Indian Cottage Cheese) – You can make it yourself at home or buy it from a store. You can find it in the refrigeration section of any Indian grocery store. These days, it is also available at some large local stores. Check Costco, Whole Foods, Trader Joe’s, etc.
Oil and Ghee – I made the paneer korma curry with a mix of oil and ghee. The ghee adds a nice richness to it.
Yogurt (Dahi, Curd) makes the base of paneer korma curry recipe. If using homemade yogurt, ensure it is not sour (tangy).
Whisk the yogurt with a little all-purpose flour (maida) to prevent it from curdling while cooking. This addition of flour is not traditional but it works like a charm.
Spice Powders – You will need basic spice powders such as coriander powder, Kashmiri red chilli powder, turmeric powder, roasted cumin powder, and salt.
Saffron is mixed with water and then added to the curry. It gives a nice flavor and taste to the curry.
Kewra Essence gives the paneer korma a very traditional Mughlai taste. Be very careful when adding it. If added more, it can make the curry bitter.
Others – You will also need ginger garlic paste to make this easy paneer korma recipe.
You can add some unsweetened heavy cream at the end of the cooking to make the korma richer and creamer.
You can also add a little blanched almond paste along with cashew nuts paste and yogurt.
Add vegetables like carrots, green peas, green beans, cauliflower, baby corn, etc., and paneer to make mixed veg korma.
How To Make Korma Paneer
Dry Roast The Spices
Add the following ingredients to a pan.
- 5-6 whole cloves
- 1-inch piece of cinnamon stick
- 6-8 whole black peppercorns
- 3-4 green cardamoms
- 2 black cardamoms
- 10-12 cashew nuts
- 1 teaspoon white poppy seeds
Dry roast on medium heat until they turn light brown, stirring continuously.
Remove the pan from the heat.
Make Korma Masala Paste
Add the roasted spices to a blender, along with the following ingredients
- 1 cup of crispy fried onions
- 2 teaspoon chopped green chilies
- ¼ cup of water
Blend to make a fine paste. Scrape the sides of the blender a few times while blending.
Fry The Paneer
Heat 3 tablespoon of oil and 3 tablespoon ghee in a pan over medium heat.
Add 400 g paneer (cut into 1-inch cubes) to the hot oil and fry until browned. Keep flipping the paneer to ensure that it browns evenly.
Transfer the fried paneer to a water-filled bowl and keep them aside.
Make The Curry
Add the korma masala paste and 2 teaspoon ginger garlic paste to the same pan and cook for a minute on medium heat.
Now add the following ingredients and cook for 3-4 minutes.
- 1 cup of plain yogurt (whisked with 1 teaspoon all-purpose flour)
- 1 tablespoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt
- ½ cup of water
Add 10-12 strands of saffron (soaked in 2 tablespoon water) and 2-3 drops of kewra essence and mix well.
Take out the fried paneer cubes from the water and add them back to the pan. Mix well.
Now add some water if the curry is too thick and cook for some more time.
Note – You can use the water in which the paneer was soaked to thin down the curry.
Check for salt and add more if required.
Garnish the korma with crispy fried onions and serve hot.
Frequently Asked Questions
To make it vegan, you can use tofu instead of paneer. Replace ghee with oil and plain yogurt with vegan yogurt.
Storage Suggestions
This curry can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in a pan or microwave until nicely hot before serving.
I do not recommend freezing it as it’s texture might change once thawed.
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Paneer Korma Recipe
Ingredients
For Korma Masala Paste
- 4-6 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 6-8 black peppercorns (kali mirch)
- 3-4 green cardamoms (hari elaichi)
- 2 black cardamoms (badi elaichi)
- 10-12 cashew nuts
- 1 teaspoon white poppy seeds (khus khus) (optional)
- 1 cup crispy fried onions (birista)
- 2 teaspoons chopped green chilies
For The Curry
- 400 grams paneer (cut into 1-inch cubes)
- 3 tablespoons ghee
- 3 tablespoons oil
- 2 teaspoons ginger garlic paste
- 1 cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all-purpose flour (maida))
- 1 tablespoon coriander powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt (or to taste)
- 10-12 strands saffron (soaked in 2 tablespoon water)
- 2-3 drops kewra essence
Instructions
Dry Roast The Spices
- Add cloves, cinnamon, black peppercorns, green cardamoms, black cardamoms, cashew nuts, and poppy seeds to a pan.
- Dry roast on medium heat until they turn light brown in color, stirring continuously.
- Remove the pan from the heat.
Make Korma Masala Paste
- Add the roasted spices to a blender along with fried onions, green chilies, and ¼ cup of water.
- Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
Fry The Paneer
- Heat oil and ghee in a pan over medium heat.
- Add paneer pieces to the hot oil and fry until they are browned. Keep flipping the paneer to ensure that they brown evenly.
- Transfer the fried paneer to a bowl filled with water and keep them aside.
Make The Curry
- Add the korma masala paste and ginger garlic paste to the same pan and cook for a minute on medium heat.
- Now add yogurt, coriander powder, chili powder, turmeric powder, cumin powder, salt, and ½ cup of water, and cook for 3-4 minutes.
- Add saffron and kewra essence and mix well.
- Take out the fried paneer cubes from the water and add them back to the pan. Mix well.
- Now add some water if the curry is too thick and cook for some more time.
- Note – You can use the water in which the paneer was soaked to thin down the curry.
- Check for salt and add more if required.
- Garnish the korma with crispy fried onions and serve hot.
Very yummy for our tummy
This is the best paneer dish I have ever had in resteraunt or in home!
I tried this recipe today it came out too yummy…
Awesome 🙂
Very good recipe. Everyone at home loved it. Will make it again!!
Good to know 🙂
excellent, thanks so much for sharing! great video instructions too, this was my second time cooking indian food and it turned out perfect!
Happy to hear 🙂
Your recepies are mouth watering.
Thanks 🙂
Tried this recipe today.it was fabulous…loved by my son too..paired it with your Pudina lacchaa paratha..yumm…
Thanks for trying 🙂
I and my family members love your recipe. It was fabulous n yummy
Thanks 🙂
Thank you for this amazing recipe! We loved it. Added 8 habaneros to the gravy and it was strong enough for us 😄. Our blender didn’t get to crush the cinnamon roll though. Do you have any suggestions? can we soak it first or maybe add cinnamon powder instead?
Hi Kristine, I am glad you like the recipe. You can probably crush the cinnamon stick before adding it to the recipe, or use cinnamon powder instead.
Thanks so much for your reply ☺️