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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Mughlai Shahi Paneer Korma

    Published: Jan 16, 2023 | Last Updated On: Jan 16, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mughlai Shahi Paneer Korma

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    Jump to Recipe

    Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).

    Here are some more paneer recipes that you may like – Matar Paneer, Saag Paneer, Paneer Masala, Kadai Paneer, Paneer Jalfrezi, Palak Paneer, and Paneer Tikka Masala.

    Shahi paneer korma served in a bowl.
    Jump to:
    • About Shahi Paneer Korma
    • Ingredients
    • How To Make Paneer Korma
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Shahi Paneer Korma

    Mughlai Shahi Paneer Korma is a North Indian paneer curry where fried paneer cubes are simmered in a rich and creamy gravy.

    It is a vegetarian take on the popular Mughlai Mutton Korma.

    Paneer Korma is an indulgent curry and is fit to make for festivals or special occasions. It is definitely not your everyday curry as it is loaded with oil, ghee, and other rich ingredients.

    This recipe is vegetarian and gluten-free and can be easily doubled or tripled.

    If you want to try other Mughlai-style curries, then do try this Egg Korma And Chicken Rezala as well.

    Ingredients

    Paneer korma ingredients 1
    Paneer korma ingredients 2
    Paneer korma ingredients 3

    For Korma Masala Paste

    To make korma masala paste, you will need whole spices like cloves (laung), cinnamon (dalchini), black peppercorns (kali mirch), green cardamoms (hari elaichi), black cardamoms (badi elaichi), cashew nuts, white poppy seeds, crispy fried onions, and green chilies.

    Make the Fried Onions at home using my easy recipe or buy a packet.

    For The Curry

    Paneer – You can either use homemade paneer or buy it from a store. You will find it in the refrigeration section of any Indian grocery store. It is also available at some large local stores these days. Check Costco, Whole Foods, Trader Joe, etc.

    Oil & Ghee – I have used both oil and ghee to make the curry. Ghee adds a nice richness to it.

    Yogurt (Dahi, Curd) – Yogurt makes the base of paneer korma curry recipe. If using homemade yogurt, make sure it is not sour (tangy).

    Whisk the yogurt with a little all-purpose flour (maida) to prevent it from curdling while cooking.

    Spice Powders – You will add some basic spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, cumin powder, and salt.

    Saffron – Saffron is mixed with water and then added to the curry. It gives a nice flavor and taste to the curry.

    Kewra Essence – Kewra gives a very traditional Mughlai taste to the curry. Be very careful while adding it. If added more, it can make the curry bitter.

    Others – You will also need ginger garlic paste.

    To make the curry richer and creamer, add some unsweetened heavy cream at the end of the cooking.

    You can also add a little blanched almonds paste along with cashew nuts paste and yogurt.

    You can also add vegetables like carrots, green peas, green beans, cauliflower, baby corn, etc along with paneer to make mixed veg korma.

    How To Make Paneer Korma

    Dry Roast The Spices

    Add

    • 5-6 whole cloves
    • 1-inch piece of cinnamon stick
    • 6-8 whole black peppercorns
    • 3-4 green cardamoms
    • 2 black cardamoms
    • 10-12 cashew nuts
    • 1 teaspoon white poppy seeds

    to a pan.

    Whole spices, cashews and poppy seeds added to a pan.

    Dry roast on medium heat until they turn light brown in color, stirring continuously.

    Remove the pan from the heat.

    Roasted ingredients.

    Make Korma Masala Paste

    Add the roasted spices to a blender along with 1 cup of crispy fried onions, 2 teaspoon chopped green chilies and ¼ cup of water.

    Roasted ingredients, chilies, fried onions and water added to a blender.

    Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.

    Smooth paste made.

    Fry The Paneer

    Heat 3 tablespoon of vegetable oil and 3 tablespoon ghee in a pan over medium heat.

    Oil and ghee heating in a pan.

    Add 10 oz (300 g) paneer ( cut into 1-inch cubes) to the hot oil and fry until they are browned. Keep flipping the paneer to ensure that they brown evenly.

    Fried paneer cubes in the pan.

    Transfer the fried paneer to a bowl filled with water and keep them aside.

    Transferring the fried paneer to a bowl filled with water.

    Make The Curry

    Add the korma masala paste and 2 teaspoon ginger garlic paste to the same pan and fry for a minute on medium heat.

    Korma masala paste and ginger garlic paste added to the pan.

    Now add

    • 1 cup of plain yogurt (whisked with 1 teaspoon all-purpose flour)
    • 1 tablespoon coriander powder
    • 2 teaspoon Kashmiri red chili powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt
    • ½ cup of water

    and fry for 3-4 minutes.

    Yogurt, spice powders and water added to the pan.
    Mixed well.

    Add 10-12 strands of saffron (soaked in 2 tablespoon water) and 2-3 drops of kewra essence and mix well.

    Saffron soaked in water added to the pan.
    Kewra added to the pan.

    Take out the fried paneer cubes from the water and add them back to the pan. Mix well.

    Fried paneer cubes added to the pan.

    Now add some water if the curry is too thick and cook for some more time.

    Note – You can use the water in which the paneer was soaked to thin down the curry.

    Check for salt and add more if required.

    Garnish the korma with crispy fried onions and serve hot.

    Ready paneer korma.

    Frequently Asked Questions

    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.

    Paneer korma is white or yellow in color, while shahi paneer has a reddish-orange hint to it. Check my restaurant Shahi Paneer recipe.

    How to make vegan paneer korma?

    To make it vegan, you can use tofu instead of paneer. Replace ghee with oil and plain yogurt with vegan yogurt.

    Serving Suggestions

    This curry is very versatile and can be served with any Indian bread such as Chapati, Tawa Paratha, Lachha Paratha, Puri, Naan, Tandoori Roti, etc.

    You can also serve it along with pulao preparations such as Matar Pulao, Vegetable Pulao, Kashmiri Pulao, or any other pulao of your choice.

    If you are looking to make a festive meal, pair this delicious paneer korma with Dal Makhani, Boondi Raita, Jeera Rice, Phulka, and Kachumber Salad.

    End the meal with an Indian Mithai or Halwa of your choice, because what is a festive meal without a sweet, right?

    Storage Suggestions

    This Mughlai Paneer Korma will last in the fridge for 2-3 days when stored in an airtight container.

    Reheat it in a pan or in the microwave before serving, until it is nice and warm. Add some hot water if the curry has thickened after refrigeration.

    I will not recommend freezing it as the yogurt in the gravy might split when reheating.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).

    Mughlai Shahi Paneer Korma Recipe

    Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread.
    4.56 from 29 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 470kcal
    Author: Neha Mathur

    Ingredients 

    For Korma Masala Paste

    • 4-6 whole cloves (laung)
    • 1 inch piece of cinnamon stick (dalchini)
    • 6-8 whole black peppercorns (kali mirch)
    • 3-4 whole green cardamoms (hari elaichi)
    • 2 whole black cardamoms (badi elaichi)
    • 10-12 whole cashew nuts
    • 1 teaspoon white poppy seeds (optional)
    • 1 cup crispy fried onions (birista)
    • 2 teaspoons chopped green chilies

    For The Curry

    • 10 ounce paneer (300 g, cut into 1-inch cubes)
    • 3 tablespoons ghee
    • 3 tablespoons vegetable oil
    • 2 teaspoons ginger garlic paste
    • 1 cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all-purpose flour (maida))
    • 1 tablespoon coriander powder
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt (or to taste)
    • 10-12 strands saffron (soaked in 2 tablespoon water)
    • 2-3 drops kewra essence
    US Customary or Metric
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    Instructions

    Dry Roast The Spices

    • Add cloves, cinnamon, black peppercorns, green cardamoms, black cardamoms, cashew nuts, and poppy seeds to a pan.
    • Dry roast on medium heat until they turn light brown in color, stirring continuously.
    • Remove the pan from the heat.

    Make Korma Masala Paste

    • Add the roasted spices to a blender along with fried onions, green chilies, and ¼ cup of water.
    • Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.

    Fry The Paneer

    • Heat oil and ghee in a pan over medium heat.
    • Add paneer pieces to the hot oil and fry until they are browned. Keep flipping the paneer to ensure that they brown evenly.
    • Transfer the fried paneer to a bowl filled with water and keep them aside.

    Make The Curry

    • Add the korma masala paste and ginger garlic paste to the same pan and fry for a minute on medium heat.
    • Now add yogurt, coriander powder, chili powder, turmeric powder, cumin powder, salt, and ½ cup of water, and fry for 3-4 minutes.
    • Add saffron and kewra essence and mix well.
    • Take out the fried paneer cubes from the water and add them back to the pan. Mix well.
    • Now add some water if the curry is too thick and cook for some more time.
    • Note – You can use the water in which the paneer was soaked to thin down the curry.
    • Check for salt and add more if required.
    • Garnish the korma with crispy fried onions and serve hot.

    Notes

    This recipe can be easily doubled or tripled.
    To make the curry richer and creamer, add some unsweetened heavy cream at the end of the cooking.
    You can also add a little blanched almonds paste along with cashew nuts paste and yogurt.
    You can also add vegetables like carrots, green peas, green beans, cauliflower, baby corn, etc along with paneer to make mixed veg korma.

    Nutrition

    Calories: 470kcal | Carbohydrates: 14g | Protein: 13g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 784mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 442mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
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    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Vertika Agrawal

      April 05, 2020 at 11:13 am

      5 stars
      Tried this recipe today.it was fabulous…loved by my son too..paired it with your Pudina lacchaa paratha..yumm…

      Reply
      • Neha Mathur

        April 05, 2020 at 12:12 pm

        Thanks for trying 🙂

        Reply
        • Mitnisha

          May 09, 2020 at 8:38 am

          5 stars
          I and my family members love your recipe. It was fabulous n yummy

          Reply
          • Neha Mathur

            May 11, 2020 at 2:08 am

            Thanks 🙂

            Reply
      • Kristine

        June 25, 2022 at 4:09 pm

        5 stars
        Thank you for this amazing recipe! We loved it. Added 8 habaneros to the gravy and it was strong enough for us 😄. Our blender didn’t get to crush the cinnamon roll though. Do you have any suggestions? can we soak it first or maybe add cinnamon powder instead?

        Reply
        • Neha Mathur

          June 26, 2022 at 3:11 am

          Hi Kristine, I am glad you like the recipe. You can probably crush the cinnamon stick before adding it to the recipe, or use cinnamon powder instead.

          Reply
          • Kristine

            June 26, 2022 at 12:24 pm

            Thanks so much for your reply ☺️

            Reply
    2. Alamelu Annamalai.

      June 28, 2020 at 7:46 am

      5 stars
      Your recepies are mouth watering.

      Reply
      • Neha Mathur

        June 29, 2020 at 2:26 am

        Thanks 🙂

        Reply
    3. isabelle

      July 04, 2020 at 12:21 pm

      5 stars
      excellent, thanks so much for sharing! great video instructions too, this was my second time cooking indian food and it turned out perfect!

      Reply
      • Neha Mathur

        July 05, 2020 at 3:16 am

        Happy to hear 🙂

        Reply
    4. Girija

      July 23, 2020 at 4:06 am

      5 stars
      Very good recipe. Everyone at home loved it. Will make it again!!

      Reply
      • Neha Mathur

        July 24, 2020 at 2:29 am

        Good to know 🙂

        Reply
    5. Netra

      July 29, 2020 at 8:27 am

      I tried this recipe today it came out too yummy…

      Reply
      • Neha Mathur

        July 31, 2020 at 4:08 am

        Awesome 🙂

        Reply
    6. Manal

      August 22, 2020 at 9:54 pm

      5 stars
      This is the best paneer dish I have ever had in resteraunt or in home!

      Reply
    7. Yezdi Talati

      April 29, 2021 at 11:04 am

      Very yummy for our tummy

      Reply

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