Awadhi Paneer Korma
A royal and fragrant paneer curry from the heart of Lucknow. This Awadhi specialty features a rich, creamy white gravy made from cashews, poppy seeds, and yogurt, delicately spiced and finished with the aroma of kewra water.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Pastes (Prep: 15 mins + 30 mins soaking)
- b.In a small bowl, soak cashew nuts, blanched almonds, and poppy seeds in 1/2 cup of warm water for at least 30 minutes.
- c.While the nuts are soaking, boil the chopped onions in 2 cups of water for 8-10 minutes until they are soft and translucent. Drain completely and let them cool.
- d.Grind the soaked nuts and seeds with their soaking water into a very fine, smooth paste. Set aside.
- e.Grind the cooled, boiled onions into a separate fine paste, adding a splash of water if needed. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Cook Pastes (Time: 15 mins)
- b.Heat ghee and oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until they become fragrant.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- e.Add the boiled onion paste. Cook on low-medium heat for 8-10 minutes, stirring frequently. The paste should be cooked through without browning to maintain the white color of the gravy.
- f.Add the nut and seed paste. Reduce heat to low and cook for 5-7 minutes, stirring continuously to prevent it from sticking and burning, until it thickens and releases a nutty aroma.
- 3
Step 3
- a.Build the Gravy (Time: 5 mins)
- b.Turn the heat to the lowest setting. Add the well-whisked, room-temperature yogurt spoonful by spoonful, stirring constantly and vigorously to prevent curdling.
- c.Once the yogurt is fully incorporated, add the coriander powder and white pepper powder. Mix well and cook for 1 minute.
- d.Slowly pour in 1 cup of water, salt, and sugar. Stir to combine everything smoothly and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Finish the Korma (Time: 10 mins)
- b.Gently slide the paneer cubes into the simmering gravy. Cover and let it cook on low heat for 5-7 minutes, allowing the paneer to soften and absorb the flavors.
- c.Stir in the heavy cream, garam masala, nutmeg powder, and mace powder. Mix gently and cook for another minute.
- d.Turn off the heat completely. Add the kewra water and give it a final gentle stir.
- e.Let the korma rest for 5-10 minutes for the flavors to meld before serving.
- 5
Step 5
- a.Serve
- b.Garnish with slivered almonds or a few saffron strands if desired.
- c.Serve hot with Awadhi breads like sheermal, naan, or with a simple jeera rice or pulao.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a truly white gravy, ensure the onions are only boiled or sweated, not browned at all.
- 2Always use room temperature, well-whisked yogurt and add it on low heat while stirring continuously to prevent the gravy from splitting.
- 3The cashew and poppy seed paste can burn easily. Maintain low heat and stir constantly while cooking it.
- 4For a richer version, you can lightly pan-fry the paneer cubes in ghee until pale golden before adding them to the gravy.
- 5Kewra water is a strong essence. Use it sparingly at the end, after turning off the heat, to retain its distinct floral aroma.
- 6For an even smoother gravy, you can strain the onion and nut pastes through a fine-mesh sieve after grinding.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu or boiled potatoes. Use a plant-based yogurt (like cashew yogurt), full-fat coconut cream instead of heavy cream, and only vegetable oil instead of ghee.
Richer GravyRicher Gravy
Add 1 tablespoon of char magaz (melon seeds) along with the cashews and poppy seeds for an even richer, thicker gravy.
Nut FreeNut-Free
For a nut-free version, replace cashews and almonds with a combination of melon seeds (char magaz) and more poppy seeds. The texture will be slightly different but still delicious.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
The use of almonds and cashews provides monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Bone Health Support
Paneer and yogurt are rich in calcium and phosphorus, two vital minerals necessary for maintaining strong and healthy bones and teeth.
Frequently asked questions
One serving (approximately 175g) contains around 450-500 calories, primarily from the paneer, nuts, cream, and ghee. The exact count can vary based on the fat content of the dairy products used.