Paneer Korma

Paneer korma is a popular Indian dish consisting of Shuddh Paneer cubes cooked in a creamy and aromatic sauce made with a blend of spices, yogurt, and cashews or almonds. It is often served with rice, naan bread, or roti. Paneer korma is a vegetarian dish and is enjoyed by many people in India and around the world.

To make Paneer Korma, you will need:

For The Curry

  • 300g Shuddh Paneer (Cubed)
  • 3 tablespoons Shuddh Ghee
  • 3 tablespoons Vegetable Oil
  • 2 teaspoons Ginger-Garlic Paste
  • 1 cup Shuddh Yogurt (whisked with 1 teaspoon of all-purpose flour)
  • 1 tablespoon Coriander Powder
  • 2 teaspoons Kashmiri Red chilli Powder
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Cumin Powder
  • Few strands of Saffron (soaked in 2 tablespoon water)
  • Salt to Taste

For Korma Masala Paste

  • 10-12 whole cashew nuts
  • 1 teaspoon white poppy seeds
  • 1 cup crispy fried onions
  • 2 teaspoons chopped green chillies
  • 4-6 whole cloves
  • 1-inch piece of cinnamon stick
  • 6-8 whole black peppercorns
  • 3-4 whole green cardamoms
  • 2 whole black cardamoms


  • Please take a deep pan and add cloves, black peppercorns, green cardamoms, cinnamon, black cardamoms, cashew nuts, and poppy seeds and dry roast on medium heat until light brown in colour.
  • Remove the pan from the heat.
  • Blend the roasted spices, fried onions, green chillies, and water.
  • Create a smooth mixture by blending the ingredients and ensure to scrape the sides of the blender occasionally during the blending process.
  • Heat oil and Shuddh ghee in a pan over medium heat.
  • Add Shuddh paneer pieces to the hot oil and fry until golden brown.
  • Move Shuddh paneer to a water-filled bowl and keep them aside.
  • After adding the korma masala and ginger garlic paste, cook them over medium heat by frying them for a minute.
  • Add yogurt, coriander powder, chilli powder, turmeric powder, cumin powder, salt, and water, and fry for 3-4 minutes.
  • Add Saffron and mix well.
  • Remove the Shuddh paneer cubes fried from the water and incorporate them into the pan, ensuring they are well blended.
  • If the curry has a thick consistency, you can thin it out by adding water and cooking it longer.
  • Serve the korma hot and top it with crispy fried onions.

Serving Suggestions:

This curry can be enjoyed with various Indian bread options, including Chapati, Tawa Paratha, Lachha Paratha, Puri, Naan, Tandoori Roti, and more. Additionally, it can be paired with pulao preparations like Matar Pulao, Vegetable Pulao, Kashmiri Pulao, or any other pulao you prefer.

This delicious paneer korma can also be served with Dal Makhani, Boondi Raita, Jeera Rice, Phulka, and Kachumber Salad.