Mughlai Shahi Paneer Korma

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).

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.

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

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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