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A luxurious and creamy Mughlai curry where soft paneer cubes are simmered in a fragrant white gravy made from cashews, yogurt, and aromatic spices. This royal treat is perfect for a special meal or celebration.
For 4 servings
Prepare the Korma Paste
Temper Whole Spices
Sauté Aromatics and Paste
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A luxurious and creamy Mughlai curry where soft paneer cubes are simmered in a fragrant white gravy made from cashews, yogurt, and aromatic spices. This royal treat is perfect for a special meal or celebration.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 392.67 calories per serving with 15.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Replace paneer with firm tofu or roasted cauliflower. Use a neutral oil instead of ghee, and substitute dairy curd and cream with cashew yogurt and cashew cream or full-fat coconut milk.
For a nut-free version, replace the cashews with an equal amount of melon seeds (magaz) or a combination of melon seeds and poppy seeds (khus khus).
For an even more luxurious gravy, add 10-12 blanched almonds along with the cashews when making the paste.
Add blanched vegetables like carrots, peas, green beans, and cauliflower along with the paneer for a mixed vegetable korma.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, building new cells, and overall body function.
The combination of paneer and curd provides a significant amount of calcium and phosphorus, two minerals that are vital for maintaining strong bones and teeth.
Cashews and ghee contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
The use of curd (yogurt) introduces probiotics into the dish, which can help promote a healthy gut microbiome and improve digestion.
Paneer Korma is a rich and indulgent dish due to ingredients like cashews, cream, and ghee. While it is a good source of protein and calcium from paneer, it is also high in calories and fat. It is best enjoyed in moderation as part of a balanced diet for special occasions.
A single serving of Paneer Korma (approximately 240g) contains around 350-450 calories. The exact number can vary based on the amount of ghee, cream, and cashews used in the recipe.
Yes, you can easily make a vegan version. Replace paneer with firm tofu, use a neutral vegetable oil instead of ghee, and substitute the dairy curd and cream with a plant-based alternative like cashew yogurt and cashew cream or full-fat coconut milk.
Curdling usually happens when cold yogurt is added to a hot pan too quickly. To prevent this, always ensure the yogurt is at room temperature and well-whisked. Turn the heat to its lowest setting before adding the yogurt gradually while stirring continuously until it's fully incorporated.
For an ultra-smooth, restaurant-style gravy, you can strain the blended onion-cashew paste through a fine-mesh sieve before adding it to the pan. This will remove any fibrous bits and result in a silky texture.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling, so you may need to add a splash of water or milk while reheating.