Paneer Tomato Korma
A gently spiced paneer curry with a silky tomato and nut gravy, this korma tastes rich without being too heavy. It is comforting, slightly tangy, and perfect with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the ingredients.
Soak the cashew nuts in warm water for 15 minutes. Meanwhile, cube the paneer, chop the tomatoes, slice the onion, chop the ginger, peel the garlic, slit the green chili, and whisk the yogurt until smooth.
- saute · ~7 min
Cook the whole spices and onion.
1.Heat oil in a pan over medium heat.2.Add bay leaf, green cardamom, cloves, and cinnamon, and cook until fragrant (30 seconds).3.Add the sliced onion and cook until soft and light golden (5-6 minutes).TIPKeep the heat medium so the whole spices release flavor without burning. - saute · ~9 min
Cook the tomato base.
1.Add ginger, garlic, and green chili and cook until the raw smell goes away (1 minute).2.Add chopped tomato, coriander powder, red chili powder, turmeric powder, and salt.3.Cook, stirring often, until the tomatoes break down and turn pulpy (6-8 minutes). - mix · ~3 min
Blend the korma gravy.
Remove the bay leaf. Let the mixture cool slightly, then blend it with the soaked cashew nuts and yogurt to a smooth paste.
TIPCool the mixture a little before blending so the yogurt does not split. - simmer · ~5 min
Simmer the gravy.
Return the blended gravy to the pan, add water, and bring it to a gentle simmer. Cook for 4-5 minutes, stirring now and then, until the gravy thickens slightly.
- simmer · ~4 min
Add the paneer and finish the korma.
Add the paneer cubes and garam masala. Simmer gently for 3-4 minutes until the paneer is heated through and well coated with the gravy.
TIPDo not boil hard after adding paneer or it can turn chewy. - garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the onions only to light golden; deep browning will make this korma taste heavier and darker.
- 2Let the tomato mixture lose its raw smell completely before blending, or the gravy can taste sharp instead of mellow.
- 3Blend the cashews, yogurt, and masala base until very smooth for the signature silky korma texture.
- 4Keep the simmer gentle after adding yogurt and after returning the blended gravy to the pan to prevent splitting.
- 5Add paneer only at the end and heat it briefly; long boiling makes the cubes firm and rubbery.
- 6If the gravy thickens on standing, loosen it with a splash of hot water before serving rather than boiling it hard again.
- 7This curry tastes even better after a short rest, so let it sit 5 to 10 minutes before serving for the spices to settle.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing the onions and tomatoes; the curry stays rich because cashews and yogurt still provide body.
restaurant styleRestaurant-style
Finish with a spoon of cream and a little butter for a glossier, richer korma suited for naan and special meals.
veganVegan
Swap paneer for firm tofu and use unsweetened plant yogurt; keep the cashews for creaminess and the same gentle spice profile.
no onionNo-onion
Skip the onion and use an extra tomato plus a few more cashews for body if you want a simpler, smoother gravy.
Why this is on our healthy list.
Protein from Paneer
Paneer makes this curry satisfying and helps turn the dish into a more filling vegetarian main.
Tomato-Rich Base
Tomatoes bring natural tang, color, and beneficial plant compounds while forming the bulk of the gravy.
Moderate Creaminess from Cashews and Yogurt
Cashews and yogurt create a rich texture without relying entirely on heavy cream, giving the curry body and balance.
Digestive Spice Support
Ginger, garlic, cardamom, cloves, and cinnamon add aroma while contributing traditional warming spices to the dish.
Frequently asked questions
This usually happens if the base is too hot when blended or if the gravy is boiled hard afterward. Cool the masala slightly, whisk the yogurt well, and keep the simmer gentle.
