Mughlai Paneer Qorma is a luxurious royal-style curry featuring tender paneer cubes simmered in a velvety sauce of yogurt, aromatic spices, nuts, and cream.
What Is Qorma?
Qorma or Korma is a rich, mildly spiced curry that originated in the kitchens of the Mughlai Empire. Generally meat based, it was braised and then cooked in a thick sauce of yogurt, nuts, cream and ghee /butter. Qorma or Korma means ‘to braise”. In this case the meat is braised with a bit of oil and sometimes onions, till it becomes brown. There are several korma or qorma recipes out there. Some are tomato based while others have regional flavours added. A korma from North India will be different in taste and cooking wise compared to the one from the south.
What Is Mughlai Cuisine?
Mughlai Cuisine was developed by the Mughal Empire. Rich style of cooking was developed combining the culinary traditions of Persia and the Indian Sub Continent. Readily available yogurt, cream, butter, ghee was combined with aromatic spices, dried fruits, nuts brought by the Mughals. Leavened bread and pilafs were introduced and cooked in tandoors. Authentic Back then, Mughlai food did not use potatoes, tomatoes, chilies, cashew nuts, red beans, corn, papaya, guava, pineapple. These were introduced much later when the Portuguese arrived in the Indian Sub Continent.
Mughlai Paneer Qorma
Bearing in mind what was available during the Mughal rule, I have tried to use ingredients that they would have used in their kitchens. While the Mughal diet was mainly meat based the cooks did venture into preparing vegetarian based curries for the Hindu kings that visited them. Paneer dishes is one such dish. Paneer was not an ingredient that many could afford. It was reserved for for special occasions and celebrations. Many paneer dishes evolved in the kitchens of the Mughal Empire. This qorma is not spicy hot at all. It gets a slight hot flavour from the onion, ginger, garlic, cloves and peppercorns.
Sharing Mughlai Paneer Qorma Recipe With 2026 Alphabet Challenge Group
We are now on letter Q in this Alphabet Challenge Journey initiated by Wendy who blogs at A Day in the Life on the Farm. Must admit letter Q has been a challenge for me as we actually don’t have any curry or sabji beginning with that letter. Then I remembered that during the Mughal era Qorma was introduced to the Indian Sub Continent. The origin of the word qorma comes from Turkic word qawirma or qavirma which means to braise. It moved from the Turkic language to Persian, Arabic and then Urdu and Hindi. Interestingly enough Hindi language has no that heavy throat “q” sound so it got replaced with the softer “k” (as in kayak).
Q is For Mughlai Paneer Qorma
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For this recipe I prefer to use Malai Paneer. It is soft with a creamy flavour. If you don’t get that then use normal paneer. Cut the paneer into bite size cubes.
Almonds
These days, most qorma or korma recipes use cashew nuts. I have used almond powder to keep it authentic. If you don’t have almond powder then soak whole almonds in hot water for 15 -20 minutes. Then grind it into a paste by adding little water. Can add some almond flakes as garnish.
Onion
Onion has to be peeled and minced for this recipe. Can use red, white or yellow onion. Since white onion is easily available, that is what I have used.
Garlic
Peel and mince or chop the garlic finely.
Ginger
Use grated or paste.
Yogurt
Best to use fresh thick yogurt which is not too sour.
Milk
Fresh whole milk is the best.
Fresh Cream
Cooking or double cream.
Water
Normal tap water is added to ‘loosen’ the spices that get stuck to the pan.
Whole Spices
Bay Leaf, Cardamom, Cloves, Cinnamon, Peppercorns, Mace, Star Anise. Whole spices are used instead of powders as it adds a subtle flavour, not too over powering. Also it helps to keep the sauce white beige in colour. Some powdered spices change the colour of the base sauce.
Oil
While no oil was used back then, I add some as just using ghee or butter would make the overall curry too heavy to digest. Feel free to use only ghee or butter.
Ghee/ Butter
My preference is ghee as it adds aroma and flavour.
Cumin Seeds
Jeera, or jiru. We need some for the tadka or tempering.
Rose Water/ Kewra
An optional ingredient. I like to add rose water for the fragrance and subtle flavour. Kewra is another option.
Coriander Powder
Freshly ground coriander is best as it adds an earthy flavour. To make coriander powder at home, roast the coriander seeds till they turn a bit brownish and you get a grassy aroma. Allow the seeds to cool and then grind to a powder in a food processor.
Fennel Powder
It is not easy to get fennel powder so I make some at home. Simply roast the fennel seeds over low heat till they become light brownish in colour. Cool and then grind to a powder.
Kasuri Methi
Add a bit crushed between your palms. It adds a subtle bitter flavour to balance out the sweet flavours from the milk, paneer, cream and almonds. Kasuri methi is easily available in all Indian stores.
Optional Ingredient
Can add a bit of saffron for a more rich curry. Either sprinkle a few strands on top or allow it to infuse in some hot milk and then pour it over the dish before serving. I have opted not to use saffron as I wanted to keep the sauce white beige in colour.
MUGHLAI PANEER QORMA
mayurisjikoni
Mughlai Paneer Qorma is a luxurious royal-style curry featuring tender paneer cubes simmered in a velvety sauce of yogurt, aromatic spices, nuts, and cream. Serve with some naan or rice.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
