Korma de Paneer au Coco
Du paneer fondant mijoté dans une sauce dorée et douce à la noix de coco, aux noix de cajou et aux épices, prête en 40 minutes.
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Make the base
In a large pot, cook the chopped onion in the ghee over medium heat with the cardamom pods until soft and lightly golden, about 6-7 minutes. Add the ginger-garlic paste and cashews and cook, stirring, for 2 more minutes.
- 1 onion
- 2 tbsp ghee or coconut oil
- 4 cardamom pods
- 1 tbsp ginger-garlic paste
- 40g cashews
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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 ghee over medium heat with the cardamom pods until soft and lightly golden, about 6-7 minutes. Add the ginger-garlic paste and cashews and cook, stirring, for 2 more minutes.
- 1 onion
- 2 tbsp ghee or coconut oil
- 4 cardamom pods
- 1 tbsp ginger-garlic paste
- 40g cashews
✅ C'est prêt quand : 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
✅ C'est prêt quand : 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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