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).

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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.
Here are some more paneer recipes that you may like
- Matar Paneer
- Saag Paneer
- Paneer Masala
- Kadai Paneer
- Paneer Jalfrezi
- Palak Paneer
- Paneer Tikka Masala
- Paneer Lababdar
- Dahi Paneer
- Dry Paneer Bhurji
Ingredients



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 (khus khus), 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’s, 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 almond 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.

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
- 1 cup of crispy fried onions
- 2 teaspoon chopped green chilies
- 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 3 tablespoon of vegetable oil and 3 tablespoon ghee in a pan over medium heat.

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.

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

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

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 cook for 3-4 minutes.


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

Frequently Asked Questions
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.
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

Mughlai Shahi Paneer Korma Recipe
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 (khus khus) (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
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 cook for a minute on medium heat.
- Now add yogurt, coriander powder, chili powder, turmeric powder, cumin powder, salt, and ½ cup of water, and cook 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.
Vertika Agrawal
Tried this recipe today.it was fabulous…loved by my son too..paired it with your Pudina lacchaa paratha..yumm…
Neha Mathur
Thanks for trying 🙂
Mitnisha
I and my family members love your recipe. It was fabulous n yummy
Neha Mathur
Thanks 🙂
Kristine
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?
Neha Mathur
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.
Kristine
Thanks so much for your reply ☺️
Alamelu Annamalai.
Your recepies are mouth watering.
Neha Mathur
Thanks 🙂
isabelle
excellent, thanks so much for sharing! great video instructions too, this was my second time cooking indian food and it turned out perfect!
Neha Mathur
Happy to hear 🙂
Girija
Very good recipe. Everyone at home loved it. Will make it again!!
Neha Mathur
Good to know 🙂
Netra
I tried this recipe today it came out too yummy…
Neha Mathur
Awesome 🙂
Manal
This is the best paneer dish I have ever had in resteraunt or in home!
Yezdi Talati
Very yummy for our tummy