Paneer Korma

Paneer Korma Recipe

Paneer Korma is written for real home kitchens with Dried Fenugreek Leaves (kasuri methi), Paneer, Coriander Powder, and Garlic. Follow the steps in order, keep the timing practical and adjust seasoning at the end for a balanced result.

Use this north indian recipe when you want a clear ingredient list, practical method and serving ideas that feel natural for lunch.

What makes this recipe work

• Useful for north indian cooking and lunch, with clear steps that stay practical in a real kitchen.
• Tagged for Veg, North Indian, Mughlai, lunch, dinner and calcium rich, energy rich, high protein so discovery, search and meal planning can all use the recipe correctly.
• Useful for north indian cooking and lunch, with clear steps that stay practical in a real kitchen.
• Total time now reflects practical active cooking time. Overnight soaking, long chilling, freezing, fermentation or marination can be done ahead and is mentioned in the method, but it is not counted as the visible recipe time.

Cooking notes

For recipes that use chickpeas, rajma, dal, rice, chhena, curd, kulfi mix or marinated chicken, plan the passive prep separately when needed. Soaking beans overnight, chilling shrikhand, freezing kulfi or marinating tandoori items improves texture, but the recipe timer should show the time a user actually spends preparing and cooking. This keeps the page honest and prevents a simple paneer korma from looking like a 9 hour recipe.

Serving ideas

Use this north indian recipe when you want a clear ingredient list, practical method and serving ideas that feel natural for lunch.