Easy Paneer Korma (Creamy Mughlai Style)
Mild North Indian paneer korma with a silky cashew-onion gravy, whole spices, and a pale ivory-golden finish. Naturally gluten-free and family-friendly; serve with jeera rice or roti.
Equipment
- Blender or small food processor
- Heavy skillet or kadai (30 cm)
Ingredients
For the cashew paste
- 1/3 cup raw cashews soaked in hot water 20 to 30 minutes, then drained
- 2 to 4 tbsp water as needed, to blend completely smooth
For the onion and whole spices
- 2 tbsp ghee or neutral oil
- 1 bay leaf tej patta
- 4 green cardamom pods lightly cracked
- 1 small cinnamon stick about 2 inches
- 4 whole cloves
- 1 tsp cumin seeds
- 2 large yellow onions about 400 g; finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 small tomato optional; blended to a smooth puree
- 1 tsp Kashmiri red chilli powder
- 1 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- Salt to taste
For the gravy
- Cashew paste (from above)
- 3/4 cup full-fat plain yogurt whisked with 3 tbsp water until lump-free
- 1 1/2 to 2 cups water adjust for consistency
To finish
- 400 g paneer soak in hot water 10 minutes if very firm, then drain; cut into 3/4-inch cubes
- 1/2 tsp garam masala
- 3 tbsp heavy cream or 2 to 3 tbsp extra yogurt
- 1 tsp kasuri methi optional; crushed between palms
- Pinch of sugar (only if onions taste sharp)
- 2 tbsp fresh cilantro chopped
Instructions
Make the cashew paste
- Soak cashews in hot water until plump. Drain and blend with just enough water to form a completely smooth paste with no grit.
Cook the whole spices and onion
- Heat ghee in a heavy pan over medium heat. Add bay leaf, cardamom, cinnamon, and cloves. When fragrant, add cumin seeds and let them crackle.
- Add chopped onion with a pinch of salt. Cook, stirring often, until very soft and deep golden brown.
- Stir in ginger and garlic pastes; cook until the raw smell fades, about 1 minute.
- If using tomato, add puree and cook until the masala looks thick and oil begins to separate at the edges, 5 to 7 minutes.
Build the gravy
- Lower heat. Add Kashmiri chilli, coriander, and turmeric. Stir 30 seconds to toast in the fat.
- Add cashew paste. Cook, stirring often, until the mixture thickens and oil shows at the sides again, 6 to 10 minutes. Splash a little water if it sticks.
- Reduce heat to low. Add whisked yogurt in a thin stream or in three small additions, stirring constantly so it does not split. Simmer gently until smooth and cohesive.
- Add water to reach your preferred gravy thickness. Season with salt. Cover and simmer on low 8 to 10 minutes for flavours to meld.
Finish with paneer
- Drain soaked paneer if used. Add cubes to the simmering gravy; spoon gravy on top. Simmer 2 to 3 minutes only so paneer stays soft.
- Stir in garam masala, cream, and kasuri methi if using. Taste; add a tiny pinch of sugar if needed. Garnish with cilantro. Serve hot.
Notes
Soft paneer: fresh paneer needs less soaking; firm store-bought blocks benefit from a 10-minute soak in hot water before cooking.
Vegan swap: use firm tofu instead of paneer; replace yogurt and cream with thick coconut cream; use oil instead of ghee.
Freezer: freeze gravy without paneer up to 2 months; thaw, simmer, then add fresh paneer.
Heat level: mild as written; add slit green chillies with the onion or extra Kashmiri chilli for more kick.
Storage: refrigerate up to 3 days in an airtight container. Reheat gently with a splash of water or milk; gravy thickens when cold.
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