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Veggie korma with paneer in creamy golden sauce served with basmati rice and cilantro

Veggie Korma with Paneer and Creamy Yogurt Sauce

Veggie korma is a creamy, comforting dish with tender vegetables, paneer, and a rich yogurt sauce layered with warm spices. It is a satisfying meal when you want a cozy, flavorful recipe with a smooth texture and hearty appeal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Method Notes

Ingredients
  

Aromatics and Spices
  • 4 tablespoons butter
  • 1 small onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • one 1-inch piece ginger, thinly sliced
  • 6 cardamom pods
  • 1 tablespoon ground coriander
  • 1 teaspoon each turmeric and cumin
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground cinnamon
Vegetables and Paneer
  • 2 gold potatoes, peeled and cubed (about 3 cups)
  • 1 cup water
  • 2 cups green beans, cut into 1-inch pieces
  • 1-2 red bell pepper, cut into 1-inch pieces
  • 2 cups cubed paneer (optional)
Creamy Sauce
  • 1/2 cup heavy cream
  • 1/2 cup plain full-fat yogurt
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garam masala
  • 1/2 cup of water (if needed)
Serving
  • cilantro to garnish
  • rice for serving

Method
 

Preparation
  1. Slice the onion, garlic, and ginger, and prepare the vegetables by peeling and cubing the potatoes and cutting the green beans and bell pepper into pieces.
Cooking
  1. Melt the butter in a large soup pot or skillet over medium heat. Add the onion, garlic, and ginger, then cook for 5-7 minutes until softened.
  2. Stir in the cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon. Cook for 2-3 minutes until the spices become fragrant.
  3. Add the potatoes and water, cover, and simmer for 8-10 minutes. Add the green beans and bell peppers, then continue cooking uncovered for 3-5 minutes until the vegetables are tender. Stir in the paneer if using.
Finishing
  1. Reduce the heat to prevent curdling. Allow the mixture to cool slightly, then add the cream, yogurt, salt, and garam masala. Add the extra water if needed to adjust the consistency.
  2. Season with salt and pepper, serve over rice, and finish with cilantro.

Notes

Lower the heat and allow the mixture to cool slightly before adding cream and yogurt to help maintain the creamy sauce texture.