Sharing a spicy paneer dish called Paneer Korma. Paneer korma recipe with step-by-step pictures. KORMA OR KURMA is a curry made with nuts, seeds, coconut or yoghurt. It can be made with veggies, meat or even paneer. This paneer korma is a home-style dish & is made with simple ingredients. It tastes very delicious and is not creamy like PANEER BUTTER MASALA or PANEER MAKHMALI
What is Korma-
Korma is a classic Mughlai curry made with a rich base of nuts, yoghurt, and aromatic spices. Traditionally mild and creamy korma is cooked slowly to build layers of flavours. This spicy paneer korma takes inspiration from the authentic Mughlai-style Paneer dish, where paneer cubes are cooked in a rich onion-based gravy, simultaneously adding a bold kick through the use of hot chilli powder and fresh chillis. This Indian curry is perfect for spice lovers who love rich and creamy flavours. Goes well with bread.
My Version-
By now, from my posts, you must have noticed that through the army, we got the opportunity to travel all around. Having had that experience, when I compare the different cuisines of India, I find different recipes for paneer korma everywhere. Some people use tomatoes, while others use curd; some people even use a coconut base for this recipe. I recommend a mixture of all. A little curd with tomato-onion gravy, followed by coconut milk, gives this recipe a different yet tasty twist. My version is a little spicy, although you can adjust the spice according to your taste. I’ve named it ‘Fire On The Wok’. Try my version of curry and let me know how you like it in the comments.
If you love creamy curries but still crave that bold, spicy kick, this Spicy Paneer Korma will be your new favourite. It brings together soft paneer cubes simmered in a fragrant cashew-yoghurt base, layered with warm spices, fresh aromatics, and a touch of heat.
This recipe tastes just like restaurant-style korma but is surprisingly simple and quick to prepare at home.
Korma traditionally leans mild and creamy, but today we’re turning it into a fiery, flavour-packed version that pairs perfectly with naan, parathas, jeera rice, or even plain basmati.
Why You’ll Love This Spicy Paneer Korma
- Rich, creamy and comforting
- Deep spice flavours without being oily
- Paneer stays soft and juicy
- No artificial colours – all natural!
- One-pot recipe, ready in just 30 minutes
- Easily adjustable heat levels
PANEER KORMA- A SPICY CURRY RICH, CREAMY& FULL OF FLAVOUR
Course: MainDifficulty: Medium4
servings10
minutes20
minutes280
kcalIngredients
- For Korma Base Paste
1 medium onion, sliced
8–10 cashews
1 green chilli
1 tsp poppy seeds (optional but authentic)
1 small piece of ginger
4–5 garlic cloves
2 tbsp oil
- For the Curry
250 g paneer, cubes
2 tbsp oil or ghee
1 bay leaf
1 inch cinnamon
3 green cardamom
1 black cardamom (optional)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds
- Spice Powders
1½ tsp Kashmiri red chilli powder
½–1 tsp hot red chilli powder (adjust spice)
1 tsp coriander powder
½ tsp turmeric
1 tsp garam masala
½ tsp black pepper
- Other Ingredients
½ cup yoghurt (whisked, room temperature)
½ cup water (more as needed)
1 tbsp fresh cream / Coconut cream (optional for richness)
1 tbsp kasuri methi
Salt to taste
Fresh coriander for garnish
Directions
- Step 1 – Make the Korma Paste
- Heat 2 tbsp of oil in a pan.
- Add onions and sauté until soft and light golden.
- Add cashews, green chilli, ginger, garlic and poppy seeds.
- Cook for 2–3 minutes.
- Cool completely and grind to a smooth paste using a little water.
- Step 2 – Prepare the Curry
- Heat 2 tbsp oil/ghee in a pan.
- Add bay leaf, cinnamon, cardamom and cumin. Let them splutter.
- Add the onion-cashew paste and sauté for 3–4 minutes until the oil starts separating.
- Reduce the heat and add all the spice powders. Mix well.
- Add whisked yoghurt slowly while stirring to prevent curdling.
- Add water to adjust consistency.
- Let it simmer for 5 minutes.
- Step 3 – Add Paneer
- Gently add paneer cubes.
- Add kasuri methi and cream.
- Simmer on low for 3–4 minutes (do not overcook).
- Garnish with coriander.
- How to Make It Extra Spicy (Optional)
- Add ½ tsp green chilli paste.
- Add 1 tsp spicy chilli flakes.
- Use 1 extra green chilli in the paste.
- Add a little black pepper while serving.
Notes
- **Tips for the Best Korma**
1. Do not add yoghurt to high heat (it may split).
2. Blend the paste very smoothly — this gives the “restaurant texture.”
3. Lightly soaking paneer in warm water for 10 minutes makes it extra soft.
4. Use Kashmiri chilli for colour and hot chilli for spice. Both together give a perfect balance.
What to Serve with Paneer Korma
Finally, I would like to suggest what to serve with korma
Garlic naan
Chur Chur Paratha- A Flaky Masala Paratha
Saffron rice
Coconut milk pulao (amazing combo!)
However, in case you are a fan of rich and spicy gravy, then I have a few more suggestions for you.
Storage
Stays fresh 2 days in the fridge.
Add a splash of warm water when reheating to bring back the creamy texture.
looks yummy.