Mughlai Shahi Paneer Korma Recipe
Servings: 4 people
Calories: 470kcal
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.
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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.
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