Paneer korma
Discover the creamy, aromatic delight that is our paneer korma recipe. It is made with delicious paneer cubes that are crispy on the outside and soft on the inside, coated in a smooth, rich sauce. The sauce is spiced with garam masala, turmeric, and cardamom, creating a delicious blend of spice and creaminess thanks to the Greek yoghurt and double cream.
Ingredients
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50 g
Cashews nuts, soaked in hot water
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2 tbsp
Oil
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1
Onion
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4
Garlic cloves
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½
Green chilli pepper, adjust to taste
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4 cm
Fresh ginger
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1 tsp
Garam masala
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½ tsp
Turmeric
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1 tsp
Ground coriander
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¼ tsp
Cardamom
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1 tsp
Salt
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Freshly ground black pepper
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3 tbsp
Tomato purée
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300 ml
Vegetable stock
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100 ml
Double cream
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½ tsp
Sugar
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To serve
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Fresh coriander (optional)
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Naan or basmati rice
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If the paneer feels firm, soak it in warm, lightly salted water for 5–10 minutes before frying it. This step helps rehydrate the cheese and reduces the risk of it turning dry or rubbery when fried. That said, if the paneer is very fresh and soft, soaking is optional. In that case, you can fry it gently over medium heat and add it to the sauce soon after.
If you add the yoghurt all at once, it may curdle and lose its smooth consistency. To avoid this, gently whisk the yoghurt first until smooth. Before adding the yoghurt to the pan, turn down the heat or remove from the stove completely. Gradually add small amounts of yoghurt, one or two tablespoons at a time, stirring continuously until it is incorporated into the sauce.
FAQ: Questions about paneer korma
Want to make the most of your paneer korma? Our FAQ section answers all your questions about this creamy, flavourful dish.
Is paneer korma spicy?
Paneer korma is generally mild rather than spicy. Any heat comes from a small amount of green chilli and slight warmth from spices such as garam masala and black pepper, which are balanced by the creamy sauce made with cashews, yoghurt, and cream. The spice level is easy to adjust; use less chilli or leave it out altogether for a milder result, or add more chilli or black pepper if you prefer a little extra heat.
What is the difference between paneer korma and shahi paneer?
The main difference between paneer korma and shahi paneer lies in the base of the sauce. Paneer korma is traditionally made with a yoghurt- and nut-based sauce, giving it a pale, creamy appearance and a mildly spiced flavour. Shahi paneer, on the other hand, relies more heavily on tomatoes and cashews, resulting in a richer, slightly sweeter sauce with a deeper, orange hue. This recipe follows the korma style, using yoghurt and nuts as its foundation, with a small amount of tomato purée added for extra depth and colour.
What is the best way to store paneer korma?
The best way to store paneer korma is in an airtight container in the fridge. Allow the dish to cool completely before refrigerating, then store it towards the back of the fridge, where the temperature is most stable. Paneer korma will keep safely for 3–4 days. Freezing is not recommended, as the creamy sauce can split and become grainy when thawed and reheated. For food safety, refrigerate leftovers within 2 hours of cooking and only reheat the amount you plan to eat.
Nutritional values per serving
Energy:
284 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 2.6 g |
| Protein | 13.5 % | 9.4 g |
| Fat | 70.5 % | 22.6 g |
| Carbohydrates | 16 % | 11.2 g |
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Savour a creamy and flavourful Indian paneer korma
Our recipe and top tips give you and your family the chance to enjoy the rich textures and exquisite taste of our paneer korma, a spectacular centuries-old dish that conjures up the spirit of India. Tender pieces of paneer are coated in a creamy, spice-infused sauce with garam masala, turmeric, and cardamom. The crispy exterior of the paneer contrasts wonderfully with the smooth, velvety sauce.
Rooted in the cooking traditions of Indian royal kitchens, the sauce is a masterclass in spice blending, with a gentle heat from green chillies, the creamy richness of cashews, and the tangy notes of Greek yoghurt and double cream. Together, these ingredients create a comforting yet exotic korma, ideal for those who enjoy luxurious flavours.
If you want to try more Indian-inspired paneer recipes, check out paneer tikka masala, paneer biryani, paneer jalfrezi, and paneer kofta.
Crisp and golden pan-fried paneer
Paneer is a versatile fresh Indian cheese that can be eaten raw or pan-fried and added to curries. The paneer is cut into cubes and then shallow-fried so that it takes on a golden, crispy texture. The great thing about paneer is that when added to sauces, it quickly absorbs the flavours, bringing a whole new taste dimension to the table.
Lusciously creamy sauce with yoghurt, cream, and blended cashews
The famous korma sauce is a lip-smacking combination of cashew nuts, yoghurt, and cream. Cashew nuts taste great on their own, but when blended into a paste, they bring a rich milky quality that forms the perfect base to carry the flavours of exotic Indian spices. This creamy texture is further enriched with the addition of Greek yoghurt and double cream.
Nutty flavours balanced with tomatoes and warm spices
The nuttiness from the cashews works hand in hand with the tangy tomato purée and comforting warm spice flavours from the garam masala. The cashews are blended into a smooth paste, giving the sauce its characteristic creaminess while also mellowing the acidity of the tomatoes. The garam masala brings gentle warmth rather than heat, rounding out the sauce and allowing the individual ingredients to shine without taking attention away from the mild paneer.
With naan and basmati rice on the side
Originally created for the royal household of the early modern Mughal Empire, Paneer korma is perfect for any occasion, from casual family meals to festive celebrations. This showpiece dish works really well when served with fluffy basmati rice or warm naan to complement the creamy sauce. The long, slender grains of basmati rice provide a light, aromatic base, while naan offers a satisfying chewy texture, perfect for scooping up every last drop of delicious gravy.
For a final flourish, add a dash of fresh coriander for a burst of colour and freshness. Round everything off with a chilled mango lassi or cucumber raita for a refreshing contrast to the rich korma.
Put your own stamp on the recipe
Paneer korma is a versatile dish that allows you to experiment and tweak the flavours to your liking. Fancy a little more sweetness? Simply add raisins or apricots to counter the spices. Want something spicier? Increase the green chillies or add a few red chilli flakes. You can also add some roasted bell peppers or aubergines for extra richness and variety. Whichever direction your culinary skills take you, we feel sure you will keep revisiting this recipe and capture the delightful essence of this classic time-honoured dish.
To better understand paneer, read “What is paneer?” and explore how it compares in “Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”.
