Paneer Korma is a Mughlai style Paneer dish where paneer cubes are cooked in a rich onion based gravy. This Indian curry is rich and creamy and goes well with breads. Here is how to make Paneer Shahi Korma recipe.
Paneer is one such ingredient that is relished by everyone.
Each and every North Indian restaurant will have almost 5 to 6 dishes, made only with Paneer and why not, because its that famous, especially among the vegetarians.
Also when these soft Paneer cubes are added into any gravy, it just soaks up all the flavour and makes the dish even more delectable.
Here, we will make one such Paneer curry which is, Paneer Korma.
A rich Indian Mughlai Curry, which is a perfect dish to make for your meals during festivals, house parties, weekend meals or any other special occasion.
Here, we will tell you how to make Paneer Shahi Korma which can be served with any Indian bread or rice preparation.
What is Paneer Korma?
Paneer Shahi Korma, as royal the name sounds, this curry is also rich and royal.
The base of this delicious curry is made of cashew nuts and curd. Kewra water (Srewpine) and saffron is added in the curry to give it a hint of sweetness and aroma.
Sometimes, blanched almonds are also added to make the curry.
Also a special dry masala is added to this curry, which uses ingredients like cloves, cinnamon, black peppercorns, green cardamom, black cardamom, cashew nuts and browned onions.
These spices are dry roasted and ground into a smooth paste once they are browned and fragrant.
This homemade masala adds a lot of flavour in this curry, which makes this easy Paneer Korma even more delicious.
In the end, Paneer cubes are pan fried with a little oil and added into this curry.
Crisp from outside and soft from inside Paneer cubes goes really well with this Mughlai Curry.
You can also add more vegetables such as Gajar, Matar, Aloo, Baby Corn along with Paneer in this curry and called it a Mix Vegetable Korma.
In case you are making a festive meal as Diwali is just around the corner, do not forget to include this mouth watering Mughlai Curry in your meals, and we are sure that your friends and family will love every bite of it.
You can also serve it along with Pulao preparations such as Matar Pulao, Vegetable Pulao, Kashmiri Pulao or any other Pulao of your choice.
But if you are looking to make a festive meal, pair this delicious Paneer Korma along with Dal Makhani, Boondi Raita, Matar Pulao, Phulka and Salad.
End the meal with an Indian Mithai or Halwa of your choice, because what is a festive meal without a sweet, right?
What is the difference between Shahi Paneer and Paneer Korma?
While Paneer Korma uses yogurt and cashews as its base for the gravy, Shahi Paneer uses tomatoes as the base of its gravy, making it a little sweeter.
Also Paneer Korma is white or yellow in colour, while Shahi Paneer has a red/orange hint to it.
How to make it Step by Step?
Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.
Add them in a blender along with fried onion and add 1/4 cup water to make a coarse paste.
Heat oil and ghee in a pan.
Add panner cubes and fry until they are browned. Remove the cubes from the pan and keep aside.
Add the masala paste and ginger garlic green chilli paste in the same pan and fry for 3-4 minutes.
Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder, salt and 1/2 cup of water and fry for 3-4 minutes.
Add saffron soaked in water and kewra essence and mix well.
Add the fried paneer cubes and mix well. Now add some water if the curry is too thick and cook for some more time. Garnish with fresh coriander and serve hot.
Paneer Korma Recipe
- 4-6 Clove
- 1 inch Cinnamon
- 6-8 Black Peppercorns
- 3-4 Green cardamom
- 2 Black cardamom
- 10-12 Cashew Nuts
- 1 cup Browned Onion
For the curry
- 300 g Paneer
- 3 tbsp Ghee
- 3 tbsp Vegetable Oil
- 4 tsp Ginger Garlic Green Chilli Paste
- 1 cup Yogurt (Whisked with 1 tsp maida)
- 1 tbsp Coriander Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- Salt to taste
- 10-12 strands Saffron (Soaked in 2 tbsp water)
- 2-3 drops Kewra Essence
To roast and grind to a paste
- Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.
- Add them in a blender along with fried onion and add 1/4 cup water to make a coarse paste.
For the curry
- Heat oil and ghee in a pan.
- Add panner cubes and fry until they are browned.
- Remove the cubes from the pan and keep aside.
- Add the masala paste and ginger garlic green chilli paste in the same pan and fry for 3-4 minutes.
- Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder, salt and 1/2 cup of water and fry for 3-4 minutes.
- Add saffron soaked in water and kewra essence and mix well.
- Add the fried paneer cubes and mix well.
- Now add some water if the curry is too thick and cook for some more time.
- Garnish with fresh coriander and serve hot.