Paneer Korma

A paneer korma recipe is one of the most reliable ways to get a restaurant-style Indian curry on the table without hunting for obscure ingredients. It builds a silky, nut-thickened gravy around cubes of fresh paneer, which hold their shape and soak up flavor instead of falling apart. You get a mild, gently spiced dish that works for weeknight cooking and still feels special enough for guests.

The version below uses cashews and yogurt for body rather than heavy cream alone, which keeps the sauce round without tasting flat. We brown the nuts and aromatics properly so the finished curry has depth instead of raw spice edges. If you want a fuller Indian spread, pair it with our regional cuisines guide for side ideas. Making this paneer korma at home is surprisingly straightforward once you know the key steps.

Why You’ll Love This Paneer Korma

• Soft paneer cubes stay tender and don’t turn rubbery when simmered gently.
• The cashew-yogurt base gives a creamy texture without a harsh dairy note.
• It uses pantry spices and one skillet, so cleanup stays simple.
• You can scale the heat down for kids or up with extra chili.
• Leftovers reheat well, making it solid for meal prep.

Ingredients You’ll Need

• 250 g paneer, cut into 2 cm cubes
• 3 tbsp ghee or neutral oil
• 1 large onion, roughly chopped
• 2 tbsp ginger-garlic paste
• 10 raw cashews, soaked in warm water for 15 minutes
• 1/4 cup plain full-fat yogurt, whisked
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1 green chili, slit
• 1/2 cup water, plus more as needed
• 1/3 cup whole milk
• Salt to taste, about 3/4 tsp
• 1 tbsp chopped cilantro, for finishing

Ingredient Substitutions

Paneer: Replace with 250 g firm tofu pressed for 20 minutes to remove water. Tofu takes on the gravy but breaks more easily, so stir only twice during simmering. Expect a lighter bite and less milky richness; the curry will read as vegan if you also swap the dairy. The paneer korma works well for weeknight cooking when time is limited.

Ghee: Use 3 tbsp neutral sunflower oil if you need a dairy-free fat. Oil browns the onion slightly faster, so watch for medium-low heat and pull it at pale gold. The finished sauce loses a little buttery roundness but stays clean-tasting. Storing leftover paneer korma correctly keeps it tasting good for days.

Raw cashews: Swap with 2 tbsp blanched almond slivers soaked the same way. Almonds give a faintly grainier blend and a softer ivory color rather than cream. You may need 1 extra tbsp water when grinding to reach a smooth pour. For the best results with this paneer korma, read through all the steps before starting.

Full-fat yogurt: Use 1/4 cup coconut cream for a non-dairy version. Coconut adds a sweet note that pairs with the nuts but shifts the profile away from tangy. Keep the heat low when adding it to avoid splitting.

Green chili: Replace with 1/4 tsp crushed red pepper for even heat without chunks. The chili’s fresh bite disappears, so add a small squeeze of lime at the end to recover brightness. Use less if you want the mild tag version.

Step-by-Step Instructions

1. Heat 3 tbsp ghee in a 10-inch skillet over medium-low heat. Add the chopped onion and cook 8–10 minutes, stirring, until soft and pale gold rather than browned.
2. Stir in 2 tbsp ginger-garlic paste and the slit green chili. Cook 2 minutes until the raw smell fades and the paste looks dry at the edges.
3. Drain the soaked cashews and add them with 1/4 cup water. Simmer 3 minutes so they soften fully, then cool the mixture 5 minutes off heat.
4. Transfer the onion-cashew mix to a blender and grind to a smooth paste, adding up to 2 tbsp more water if it won’t move. A gritty blend makes the sauce rough.
5. Return the paste to the skillet over medium-low heat. Add coriander, cumin, turmeric, and salt. Roast the spices 2 minutes until the fat separates at the sides.
6. Lower to low heat and add whisked yogurt one spoon at a time, stirring constantly. The gravy should stay emulsified and not curdle; keep it below a simmer while adding.
7. Add paneer cubes, 1/2 cup water, and milk. Cook 6–8 minutes over low heat until the cubes are warmed through and the sauce coats a spoon.
8. Finish with garam masala and cilantro. Rest off heat 2 minutes so the flavors settle before you serve immediately.

Pro Tips

Soak the cashews in warm water instead of cold so they blend to a truly smooth base with no tiny grains left behind. Grit in the paste is the most common reason a home korma tastes unfinished.

Whisk the yogurt before it goes in and keep the pan at low heat during that step. A sudden temperature jump makes the dairy split, leaving speckles instead of a uniform cream.

For a deeper color, roast the spice powders 30 seconds longer than feels comfortable; the fat should glisten at the pan edge. This small step removes raw spice taste, as explained well by Indian cooking guides.

Cut paneer into even 2 cm cubes so they heat at the same rate and don’t shed corners into the sauce. Uneven sizes mean some bites stay cool in the center.

If the gravy tightens after resting, loosen it with 1 tbsp hot water rather than more milk to keep the flavor balanced. You can read more recipe badges for batch ideas.

Common Mistakes to Avoid

Adding yogurt over high heat curdles it and ruins the silkiness. Keep the flame at low heat and stir while pouring to hold the emulsion.

Blending hot onion mix without cooling first builds pressure in the jar and can splash. A 5-minute rest off heat makes the step safe and easier.

Skipping the spice roast leaves a raw, dusty taste in the sauce. Those 2 minutes on medium-low heat change the whole dish from flat to rounded.

Overcooking paneer makes it chewy instead of soft. Once it’s warmed in the gravy for 6–8 minutes, stop; it won’t improve with more time.

Serving Suggestions

Plate the curry in a shallow bowl over basmati rice to catch the gravy. Warm flatbread like roti also works for scooping the sauce.

A side of simple salad cuts the richness if you find the cashew base heavy. Keep the accompaniment plain so the spice stays the focus.

For a larger table, add a dry vegetable stir-fry alongside so the meal has contrast in texture. The korma stays the centerpiece while the sides refresh the palate.

Storage and Reheating

Cool the curry to room temperature within up to 2 hours, then refrigerate in an airtight container for up to 3 days. The paneer firms slightly but stays tender when reheated gently.

Reheat on medium-low heat with 1 tbsp water, stirring, until steaming and even throughout. Avoid boiling, which toughens the cheese and can split the yogurt base.

You can freeze the gravy without paneer for up to 1 month; add fresh cubes when reheating. Freezing cooked paneer changes its springy bite, so keep it separate for best results.

Recipe Variations

Vegetable Korma

Add 1 cup parboiled carrots and peas with the paneer in step 7. The vegetables absorb the gravy and add sweetness; extend the simmer by 3 minutes so they soften fully.

Spicy Version

Increase green chili to 2 and add 1/4 tsp cayenne with the ground spices. The heat sits behind the cream rather than on top, giving a warm finish instead of a sharp one.

Slow Cooker Method

Blend the base as written, then cook onion paste, spices, and liquids on low for 3 hours. Stir in paneer for the final 20 minutes so it doesn’t overcook in the slow method.

Coconut Korma

Replace milk with 1/3 cup coconut milk and skip yogurt for a dairy-free sauce. The result is sweeter and firmer when cold, so reheat with a splash of water to loosen.