Kashmiri Paneer Korma is a classic vegetarian dish from the Kashmir Valley, traditionally prepared for festivals and special occasions. It showcases the region’s love for rich, aromatic gravies made with yogurt, nuts, and fragrant spices, reflecting the Mughal influence on Kashmiri cooking.

In Kashmir, the korma often includes yogurt, ground almonds, and saffron, while other Indian regions may use tomato‑based bases or replace paneer with lamb. Some versions add dried fruits like raisins for a sweet note, similar to the sweet gravy described in the YouTube channel Anukriti Cooking Recipes.

It is traditionally served hot in a shallow copper or stainless steel bowl, garnished with a drizzle of ghee and fresh coriander, and accompanied by steamed basmati rice, Kashmiri naan, or haak (mustard greens) as side dishes.

Paneer Korma is popular during Eid, Navroz, and wedding feasts in Kashmir. Its rich, mildly sweet flavor makes it a festive centerpiece for gatherings and religious celebrations.

Authentic ingredients include paneer, mustard oil, Kashmiri red chili powder, garam masala, kasoori methi, and a touch of sugar. Substitutes can be ghee for mustard oil, regular red chili for Kashmiri chili (though color changes), and unsalted butter instead of white butter.

Kashmiri Paneer Korma pairs beautifully with Rogan Josh, Yakhni, Dum Aloo, and the classic Kashmiri rice pilaf (Pulao). A side of simple sautéed haak or a cucumber raita balances the richness.

Common mistakes include not drying the paneer before frying, over‑cooking the spinach puree, adding milk to a boiling hot pan (causing curdling), and stirring the paneer too vigorously, which can break the cubes.

Mustard oil provides a sharp, pungent aroma that is characteristic of Kashmiri cuisine. It also tolerates high heat, allowing the whole spices to release their flavors without burning, which a neutral oil would not achieve.

Yes, you can prepare the gravy and puree up to a day in advance, refrigerating in an airtight container. Fry the paneer separately, store it dry, and combine just before serving. Reheat gently on low flame to retain texture.

The gravy should be thick, glossy, and a deep orange‑red hue from Kashmiri chili. Paneer cubes must remain firm and slightly crisp on the outside while being soft inside. The spinach puree should be smooth without visible fibers.

When the oil separates clearly from the gravy, the sauce has thickened to coat the back of a spoon, and the paneer is heated through, the dish is ready. A final taste for seasoning confirms readiness.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on authentic regional dishes, step‑by‑step guidance, and tips for recreating restaurant‑style flavors in a home kitchen.

Anukriti Cooking Recipes emphasizes precise ingredient measurements, traditional Kashmiri techniques like using mustard oil and kasoori methi, and detailed visual cues to avoid common pitfalls, whereas many other channels simplify or substitute key regional spices.