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Paneer korma is a mild, creamy vegetarian curry with cashew-yogurt sauce and gentle aromatics. This high protein vegetarian dish is a family-friendly option even for those who prefer less spice.
Soak the cashews in hot water for 15 minutes, then drain and blend them with yogurt to a silky, lump-free paste.
Heat vegetable oil in a wide skillet over medium heat. Add chopped onion and sauté gently for 7–8 minutes until translucent and just starting to turn golden.
Stir in the ginger garlic paste and cook for 1 minute, lowering the heat to prevent burning.
Sprinkle in ground coriander, cumin, turmeric, and salt. Mix well and sauté for 1 minute to bloom the spices without overheating.
Add the cashew-yogurt paste to the pan. Reduce the heat to low, stirring constantly to avoid curdling. Cook for 3–4 minutes, allowing the flavors to meld and the sauce to thicken.
Gently fold in the paneer cubes, coating them evenly in the sauce. If needed, add 2–4 tbsp water for preferred consistency.
Cover and simmer on very low heat for 5 minutes for the paneer to absorb flavor, then stir in heavy cream and garam masala. Simmer uncovered for 2–3 minutes and serve hot.
