Paneer is a beloved favourite across Indian households, especially among vegetarians. Often referred to as "vegetarian meat," paneer provides similar taste, satisfaction, and nutritional value as chicken. Whether it’s Paneer Butter Masala, Palak Paneer, Shahi Paneer, Chilli Paneer, or Paneer Tikka, this versatile ingredient finds its way into countless dishes.
One such delicious dish is Paneer Korma. Rooted in Mughlai cuisine, korma traditionally involves slow-cooking meat or vegetables in a rich, creamy sauce. Over time, the paneer variation of korma gained popularity in North India, especially in Punjab, Uttar Pradesh, and Delhi- regions known for their bold and hearty dhaba-style cooking.
Why Paneer Korma?
Apart from its irresistible taste, Paneer Korma is also packed with nutritional benefits. Paneer is rich in protein, calcium, phosphorus, and healthy fats- all essential for bone health and overall bodily function. Combined with yogurt, nuts, and aromatic spices, this dish not only satisfies your taste buds but also provides a good dose of energy and nutrients. The best part? You can make it right at home with simple ingredients.
Paneer Korma: Ingredients Required
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Oil – ⅓ cup
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Ghee – 3 tbsp
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Onions – 3 (finely chopped)
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Ginger-Garlic Paste – 1½ tbsp
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Turmeric Powder – ¼ tsp
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Degi Red Chili Powder – 1 tbsp
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Coriander Powder – 2–3 tbsp
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Cashew Paste – 2 tbsp
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Curd (Yogurt) – 1 cup
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Salt – to taste
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Water – ½ cup
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Sugar – 1 tsp
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Paneer Masala – ½ tbsp
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Coriander Leaves – 1 tbsp (chopped)
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Paneer – 180 grams (cubed)
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Kewra Water – ½ tsp
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Rose Water – ½ tsp
Preparation Method
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Step 1: Cut the paneer into cubes and rinse gently.
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Step 2: Heat 4 tbsp of oil in a pan and lightly fry the paneer cubes until golden. Set aside.
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Step 3: In a kadhai, add the remaining oil and ghee. Add chopped onions and sauté for 7–8 minutes until they turn golden brown.
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Step 4: Add ginger-garlic paste, degi red chili powder, turmeric powder, and coriander powder. Cook until the raw smell disappears.
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Step 5: Add the cashew paste and salt. Cook until the oil begins to separate from the masala.
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Step 6: Let the mixture cool slightly, then grind it into a smooth paste.
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Step 7: Return the paste to the kadhai. Add ½ cup water and simmer on medium flame for 7–8 minutes.
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Step 8: Add the fried paneer cubes, paneer masala, and chopped coriander leaves. Cook for a few more minutes.
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Step 9: Finish with kewra water and rose water. Mix well and serve hot with roti, naan, or paratha.
Tips & Tricks
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Use fresh, homemade paneer for a softer texture.
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Avoid over-frying the paneer, as it can turn chewy.
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Soak fried paneer cubes in warm water for 5 minutes to keep them soft.
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For a richer taste, you can replace water with milk or light cream.
Paneer Korma is a rich, comforting, and flavourful dish that combines the regal essence of Mughlai cuisine with the bold, spicy character of North Indian dhabas. With a few simple steps and easily available ingredients, you can recreate this restaurant-style delicacy at home. Pair it with hot roti, naan, or steamed rice for a wholesome meal that everyone will love.
