Paneer Korma with Coconut
Soft paneer simmered in a mild, golden sauce of coconut, cashews, onion and gentle spices. Creamy, fragrant and on the table in 40 minutes — perfect over steamed rice.
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Ingredients
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Steps
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Start your free weekContinue with free accessMake the base
Cook the onion in the ghee with the cardamom until soft and lightly golden, 6–7 minutes. Add the ginger-garlic paste and cashews and cook for 2 minutes.
Blend
Add the turmeric, coriander and cumin, stir for 20 seconds, then blend everything with half the coconut milk until completely smooth.
Simmer
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Add paneer and finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the base
Cook the onion in the ghee with the cardamom until soft and lightly golden, 6–7 minutes. Add the ginger-garlic paste and cashews and cook for 2 minutes.
Blend
Add the turmeric, coriander and cumin, stir for 20 seconds, then blend everything with half the coconut milk until completely smooth.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add paneer and finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Korma sauces in the north are built on yogurt, cream and nuts; along India's coasts, cooks use coconut milk instead. This paneer korma brings the two traditions together.
It's a modern home favourite — quicker than a Mughlai korma and lighter on cream, but just as comforting.
⭐ Why It's Famous
Mild enough for children and ready in 40 minutes, this korma is an easy weeknight route to a creamy curry.
💡 Fun Fact
Soaking seared paneer in warm water before adding it to the sauce keeps it soft rather than rubbery.
South & West India
19.08°N, 72.88°E
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