Paneer Korma Curry: A Quick, Aromatic Meatless Dinner from Masala Herb

# What this recipe delivers Paneer korma is a Northern Indian curry that pairs soft cubes of paneer (Indian cottage cheese) with a mild, aromatic gravy. This version uses toasted almonds and poppy seeds for body, a blended tomato-onion paste, and a yogurt-plus-cream finish that produces a velvety sauce suitable for a quick weeknight meal.

# Ingredients to have ready

• 6 almonds
• 1 teaspoon white poppy seeds
• 1 onion
• 1 tomato
• 1.5 tablespoons oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground red chili
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 green cardamom pod
• 1 small bay leaf
• 1/4 teaspoon ground black pepper
• Pinch of salt
• 1 tablespoon ginger+garlic paste
• 5 tablespoons yogurt
• 2 tablespoons table cream
• 1/2 cup water
• 7 ounces paneer (Indian cottage cheese)
• Fresh cilantro to garnish

# Quick process overview

1. 1Add water, mix, and simmer covered on low for about 20 minutes so flavors develop and the sauce thickens slightly.
2. 2Stir in paneer cubes and simmer another 10 minutes. Garnish with cilantro and serve hot.

# Technique notes that matter

• Toasting the almonds and poppy seeds releases aromas and improves the texture of the paste.

• Simmering the korma slowly for 20 minutes lets the spices meld and the sauce deepen. The recipe notes the curry thickens a bit as it cools.

# Serving and pairing ideas Serve the paneer korma hot with plain basmati rice, jeera rice, or soft Indian breads such as naan or laccha paratha for scooping. A simple cucumber raita or a lemon wedge can add contrast to the rich, creamy sauce.

# Background and naming

# Practical timing and yields

• Total time: about 20 minutes (5 minutes prep, 15 minutes cook time listed)
• Servings: 3
• Calories per serving (as listed): 359 kcal

# Final tip Keep the stove setting low whenever dairy is in the sauce. Gentle heat avoids curdling and produces the smooth texture that defines a good korma.