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Paneer Korma

Paneer Korma is a creamy, aromatic curry featuring tender paneer cubes simmered in a rich sauce made from toasted spices, coconut milk, and caramelized onions. The dish develops a velvety texture, with the sauce clinging to the paneer and releasing a fragrant, spiced aroma. It’s a comforting, visually appealing dish perfect for a hearty vegetarian meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g paneer firm, cut into cubes
  • 1 can full-fat coconut milk rich and creamy
  • 1 large onion finely chopped
  • 2 teaspoons ground coriander toasted briefly in oil
  • 1 teaspoon ground cumin toasted briefly in oil
  • 1 teaspoon garam masala
  • 1 tablespoon tomato paste or pureed fresh tomatoes
  • 3 cloves garlic freshly grated
  • 1 inch ginger freshly grated
  • a handful cashews or almonds toasted and blended into the sauce
  • 2 tablespoons oil vegetable or mustard oil

Equipment

  • Large skillet or pan
  • Spatula or wooden spoon
  • Grater

Method
 

  1. Heat oil in a large skillet over medium heat. Once hot, add the cumin seeds, and listen for them to crackle and release a nutty aroma, about 30 seconds.
  2. Add the chopped onions to the skillet and sauté, stirring frequently, until they turn golden and slightly caramelized, about 8-10 minutes. This deepens the flavor and adds richness to the sauce.
  3. Stir in the ground coriander, cumin, and garam masala, cooking for about 30 seconds to toast the spices and awaken their aroma. The mixture will become fragrant and slightly oily.
  4. Add the grated garlic and ginger, stirring constantly until fragrant, about 1 minute. The kitchen should fill with a pungent, spicy aroma.
  5. Mix in the tomato paste and cook for another 2-3 minutes, stirring often, until the mixture darkens slightly and smells rich.
  6. Pour in the coconut milk and add the toasted nuts, stirring well to blend everything into a smooth, velvety sauce. Reduce heat to low and simmer gently for 10 minutes, allowing flavors to meld and sauce to thicken.
  7. Gently add the paneer cubes into the sauce, stirring carefully so they don’t break. Cover and simmer for another 8-10 minutes until the paneer is tender and the sauce coats each piece beautifully.
  8. Check the seasoning, then turn off the heat. The sauce should be glossy, aromatic, and cling to the paneer, with a velvety texture and fragrant spice notes.
  9. Serve hot with rice or naan, and enjoy the rich, creamy flavors of this classic Indian dish.

Notes

For extra depth, toast the spices before adding to the onions. Adjust the coconut milk quantity for a richer or lighter sauce. Reheat gently to preserve the creamy texture.