We all enjoy paneer and I make it quite often. We enjoy it in various recipes, but one of our all-time favorite is this paneer korma recipe. It is rich, creamy, delicate, aromatic, luxurious, and oh, so delicious! We never get enough of it. The creaminess comes from the cashew nuts and the richness from the coconut milk that is added to the curry to make it perfectly irresistible.

The Ingredients for Creamy Paneer Korma

So many delicious ingredients are used in this Indian curry.

Ingredients List for this Indian Curry:

1 onion
3 garlic cloves
1 inch ginger
1 chili
3 tablespoons vegetable oil
1/2 cup sliced mushrooms (optional)
1/2 cup raw cashew nuts
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 teaspoon cardamom powder
1 teaspoon cumin
1 tablespoon brown sugar
1 cup tomato puree
1/2 cup full-fat coconut milk
salt to taste
1 package of paneer (350 grams)

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The Cashew Nuts

In order to get a smooth creamy rich paneer korma, we need to use some fresh cashew nuts.

Soak 1 cup of raw cashew nuts in water – just enough to cover them.
Allow them to soak for about 10 minutes then drain the liquid (reserve the liquid for later use).

Using a food processor or blender puree them.
Do not turn them into a paste, instead puree them so they are a little grainy. I find that gives the korma a better taste.

The Onions and Garlic

Now we can start working on the “masala”.

Add 1 red onion, 3 garlic cloves, 1-inch ginger, and 1 chili to a blender.
Pour 3 tablespoons of oil into the processor as well.
Blend until you have a nice smooth consistency.

The Masala for the Paneer Korma

Add 2 tablespoons of oil to a large pan.
Add the onion puree to the pan and cook for 7-8 minutes or until the oil starts to separate.

Adding the Spices to Creamy Paneer Korma

It’s time to add the spices to the pan.

Add salt to taste, 1 teaspoon of turmeric, 1 teaspoon of cayenne, 1 tablespoon of garam masala, 1 teaspoon of cumin powder, and 1 teaspoon of cumin powder to the pan.
Mix well and cook for about 1 minute.
Add 1 cup of tomato puree to the pan.
Cook for another 4-5 minutes or until the liquid has mostly dried up and the oil starts to separate from the “masala”.
Add 1 tablespoon of brown sugar to the pan and mix it in.
Add 1 cup of water to the pan and bring it to a bowl.

The Coconut Milk

Korma is made creamy with the addition of coconut milk.

Add 1/2 teaspoon of cardamom powder to the pan.
Add 1 cup of coconut milk.
Mix well and allow it to come to a boil again.

The Paneer

Time to add the paneer to the pan.

Chop the paneer into thin triangular pieces.
Add it to the pan and mix to coat.
Allow it to cook and thicken a little.

Serving suggestions:

Creamy Korma can be served with a variety of things:

Rice – basmati long grain rice – plain or cumin rice.
Roti (Indian flat bread).
Naan – garlic or plain naan.
Paratha – pan-fried flatbread. Plain or stuffed.

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