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.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the base
In a large pot, cook the chopped onion in the over medium heat with the cardamom pods until soft and lightly golden, about 6-7 minutes. Add the and cashews and cook, stirring, for 2 more minutes.
- 1 onion
- 2 tbsp or coconut oil
- 4 cardamom pods
- 1 tbsp
- 40g cashews
✅ Done when: onion is soft and lightly golden, cashews toasted
Blend
Stir in the turmeric, coriander and cumin for 20 seconds, then carefully transfer everything to a blender with half the coconut milk. Cover loosely and blend in short bursts until completely smooth, since the mixture is hot and pressure can build up.
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- 100ml coconut milk
- all the onion-cashew mixture from step 1
✅ Done when: mixture is a completely smooth puree
Simmer
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Add paneer and finish
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Make the base
In a large pot, cook the chopped onion in the over medium heat with the cardamom pods until soft and lightly golden, about 6-7 minutes. Add the and cashews and cook, stirring, for 2 more minutes.
- 1 onion
- 2 tbsp or coconut oil
- 4 cardamom pods
- 1 tbsp
- 40g cashews
✅ Done when: onion is soft and lightly golden, cashews toasted
Blend
Stir in the turmeric, coriander and cumin for 20 seconds, then carefully transfer everything to a blender with half the coconut milk. Cover loosely and blend in short bursts until completely smooth, since the mixture is hot and pressure can build up.
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- 100ml coconut milk
- all the onion-cashew mixture from step 1
✅ Done when: mixture is a completely smooth puree
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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