Last Updated on 2 months by Neha Deshmukh

Paneer Korma Recipe – Cashew & Saffron Infused Indian Delight

Introduction

Oh, Paneer Korma. Just the name conjures up images of rich, creamy goodness, doesn’t it? This isn’t just a recipe; it’s a hug in a bowl! I remember the first time I made this for my family – it was a complete hit. The delicate flavors, the melt-in-your-mouth paneer… it’s a dish that always feels special. Today, I’m so excited to share my version of this classic Indian delight with you. It’s a little bit of effort, but trust me, every single bite is worth it.

Why You’ll Love This Recipe

This Paneer Korma is a symphony of flavors! The cashew and almond paste creates an unbelievably smooth and rich base. Then, the saffron and kewra water add a touch of luxury and fragrance that elevates it to another level. It’s creamy, subtly sweet, and wonderfully aromatic. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian meal.

Ingredients

Here’s what you’ll need to create this magic:

• 200 grams paneer cubes
• 1 cup fried onions
• 2 black cardamom pods
• 4 green cardamom pods
• 1 cinnamon stick
• 1/4 cup cashew nuts
• 2 tablespoons ghee
• 1/2 cup yogurt
• 1 tablespoon tomato puree
• 1 pinch saffron strands
• 1 teaspoon kewra water

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Korma turns out just right.

Cashew Nuts & Almonds: The Foundation of Richness

We’re using 1/4 cup of cashew nuts here, but feel free to add a few almonds too! Soaking them in warm water for about 30 minutes before grinding will help create an even smoother paste. This is the heart of the korma’s creamy texture.

Whole Spices: Black & Green Cardamom – Aromatic Depth

Don’t skimp on the spices! Black cardamom (2 pods) adds a smoky depth, while green cardamom (4 pods) brings a sweet, floral aroma. Lightly crushing them before adding them to the ghee releases their flavors beautifully.

Ghee: Traditional Flavor & Texture

Ghee (2 tablespoons) is the traditional fat used in Indian cooking, and it really makes a difference. It has a beautiful nutty flavor that you just won’t get with oil. If you don’t have ghee, you can use a neutral oil, but ghee is highly recommended.

Kewra Water: The Signature Fragrance

Kewra water (1 teaspoon) is a floral water that adds a unique, delicate fragrance to the korma. It’s a little goes a long way! You can find it at most Indian grocery stores.

Saffron: The Royal Touch – Quality & Usage

A pinch of saffron strands adds a beautiful color and subtle flavor. To get the most out of your saffron, soak it in 2 tablespoons of warm milk for about 15-20 minutes before adding it to the korma. This releases its color and aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s build that amazing korma paste. Dry roast the cashew nuts and almonds until lightly golden. Add the whole spices (black cardamom, green cardamom, and cinnamon stick) and roast for another minute until fragrant.
2. Now, blend the roasted nuts and spices with the fried onions, tomato puree, and about 1/2 cup of water until you have a super smooth paste. Set this aside – it’s the star of the show!
3. Next, gently shallow fry the paneer cubes (200 grams) in ghee until they’re golden brown on all sides. Don’t overcrowd the pan, and be careful not to burn them. Set aside.
4. In the same pan, add another tablespoon of ghee. Sauté the whole spices again for a minute until they release their aroma. Add the korma paste and cook over medium heat, stirring constantly, until the oil starts to separate from the sides. This takes about 8-10 minutes, and it’s a key step for developing the flavor.
5. Now, whisk the yogurt (1/2 cup) with a tablespoon of gram flour and a pinch of your favorite spice powders (turmeric, chili powder, coriander powder – about 1/4 teaspoon each). Gently stir this yogurt mixture into the korma paste.
6. Add the saffron-infused milk and simmer for another 2-3 minutes. Then, gently add the fried paneer cubes and simmer for about 5 minutes, allowing the flavors to meld together.
7. Finally, finish with a teaspoon of kewra water and garnish with fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t rush the korma paste: Cooking it until the oil separates is crucial for a rich, flavorful korma.
• Gentle with the paneer: Be careful not to overcook the paneer, or it will become rubbery.
• Taste as you go: Adjust the spice levels to your liking.

Variations

Vegan Paneer Korma

Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. Use a plant-based yogurt and ghee alternative.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your fried onions don’t contain any gluten-based ingredients.

Spice Level Adjustments: Mild, Medium, Spicy

• Mild: Reduce or omit the chili powder.
• Medium: Use 1/4 teaspoon of chili powder.
• Spicy: Use 1/2 teaspoon or more of chili powder, or add a pinch of cayenne pepper. My friend, Priya, loves a fiery korma!

Festival Adaptations: Perfect for Eid & Special Occasions

This korma is a staple at festive gatherings. You can add a handful of golden fried onions as a garnish for an extra touch of elegance.

Serving Suggestions

Paneer Korma is delicious served with:

• Naan bread
• Jeera rice (cumin rice)
• Roti
• A side of raita (yogurt dip)

Storage Instructions

Leftover Paneer Korma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best for Korma?

Fresh, soft paneer is ideal. If using frozen paneer, thaw it completely and gently squeeze out any excess water.

Can I make the Korma paste ahead of time?

Absolutely! You can make the paste up to 2 days in advance and store it in the refrigerator.

How can I adjust the sweetness in Paneer Korma?

A tiny pinch of sugar can balance the flavors if needed. You can also add a tablespoon of cream for extra richness.

What is Kewra Water and can I substitute it?

Kewra water is a fragrant floral water. If you can’t find it, you can use rose water, but use half the amount as it has a stronger flavor.

How do I prevent the yogurt from curdling during cooking?

Whisk the yogurt well before adding it to the korma. Add it gradually and stir constantly over low heat.

Is it possible to make this recipe without onions?

Yes, you can omit the fried onions, but they do add a lot of flavor. You might want to add a little extra cashew paste to compensate.