Paneer Korma Recipe | Shahi Paneer KurmaโDhaba Styleย with detailed photo and video recipe. Paneer korma is a classic Mughlai cuisine recipe made with a rich and creamy sauce and paneer cubes. The gravy sauce is derived from almonds and cashews, thick yoghurt,ย and dry spices. It is ideally served as a side dish to roti but can also be served as gravy for rice-based dishes like jeera rice or pulav.
Honestly, I am not a massive fan of the paneer korma recipe, and I find it overrated, perhaps just because it is made with paneer. I like the vegetable kurma, and I enjoy it as a side dish for breakfast and also for day to day dinner. Paneer korma is my husbandโs favourite paneer recipe. Whenever itโs his turn to make dinner curry, paneer kurma is his default option. But generally, he does limit the recipe to paneer cubes and experiments with it by adding other veggies to it. While the traditional paneer korma is just made with paneer cubes, it is undoubtedly a good option to include the vegetable combination in this recipe.
The recipe for paneer korma is straightforward without any complications, yet there are some tips and suggestions while preparing. Firstly, paneer korma is made with medium to mild spice gravy with a hint of sweetness. Hence, I would recommend checking and being cautious while adding green chillies to it. Secondly, I have not added coconut milk to this recipe, but adding it makes it more flavoured and adds a nice texture. Lastly, the gravy for korma is generally white coloured but can be made red in colour by adding red chilli powder to it. I prefer green chillies to red chillies, but it is entirely up to individual preference.
Finally, I request you to check my other popular Indian Paneer Recipe Collectionย with this post onย paneer korma recipes. It includes recipes like paneer butter masala, palak paneer, malai kofta, paneer bhurji gravy, kadai paneer, dhaba style dal fryย and paneer jalfrezi. In addition, do visit my other related and similar recipe collections like
About Paneer Korma
A simple and easy North Indian creamy gravy curry recipe made with a blend of spices with additional toppings of Cashew and almond goodness.ย Paneer Korma, known asย Shahi Paneer kurma, is a Mughlai Cuisine adaptation of Chicken Korma curry. It is prepared mainly during the festival seasons or for auspicious occasions. It goes very well with the different types of flatbreads like naan and roti, but not limited to it. However, it can also be a best side dish to different types of rice for lunch and dinner.
There are many different types of Paneer Korma recipes across India. The major difference is the South vs. North Indian version. In South India, the recipe is prepared with a combination of spices and herbs, with coconut as its base. Whereas in North India, the gravy base is prepared using tomato and onion. In addition, it is also made with a combination of dry fruits to make it more creamy and rich.
Video Recipe
Recipe Card for Shahi Paneer Korma
paneer korma recipe | shahi paneer kurma | how to make paneer korma
Ingredients
for masala paste:
- ยฝ cup coconut, grated
- 10 badam / almonds, blanched
- 5 kaju / cashew
- 2 tbsp poppy seeds / khus khus
- ยฝ cup water
other ingredients:
- 3 tsp oil
- 14 cubes paneer / cottage cheese
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 2 pods cardamom
- 3 cloves
- 1 bay leaf / tej patta
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 chilli, slit
- 1 tsp ginger garlic paste
- ยผ tsp turmeric
- ยฝ tsp kashmiri red chilli powder
- ยฝ tsp coriander powder
- ยผ tsp cumin powder / jeera powder
- 2 tbsp mint / pudina
- 1 cup tomato puree
- 2 tbsp curd / yogurt, whisked
- 1 cup water
- 1 tsp salt
- 2 tbsp paneer / cottage cheese, grated
- 2 tbsp coriander, finely chopped
- ยผ tsp garam masala
Instructions
- firstly, saute spices in 3 tsp oil.
- further addย 1 onion, 1 chilli and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
- keeping the flame on low add ยผ tsp turmeric, ยฝ tsp chilli powder, ยฝ tsp coriander powder and ยผ tsp cumin powder.
- saute until the spices turn aromatic.
- further, addย 1 cup tomato puree and saute until the oil is released.
- also, add prepared coconut masala paste.
- saute well until the masala paste thickens and raw smell is disappeared.
- further add 1 cup water,ย 1 tsp salt and mix well adjusting consistency.
- cover and boil for 10 minutes or until the curry are cooked well.
- now add fried paneer, 2 tbsp of grated paneer and mix well.
- cover and simmer for 2 minutes, or until the paneer absorbs flavour.
- also, add 2 tbsp coriander and ยผ tsp garam masala. mix well.
- finally, enjoy paneer korma with roti or naan.
How to Make Paneer Korma with Step by step photos
- Firstly, take ยฝ cups coconut, 10 badam, 5 kaju, and 2 tbsp poppy seeds in a mixer.
- Blend to smooth paste adding ยฝ cup water. Masala paste is ready, keep aside.
- In a large kadai heat 3 tsp oil and roast 14 cubes paneer.
- Roast until the paneer turns golden, and keep aside.
- In the remaining oil, add 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom, 3 cloves, 1 bay leaf, and 1 tsp kasuri methi.
- saute until the spices turn aromatic.
- Further, add 1 onion, 1 chilli, and 1 tsp ginger-garlic paste. Saute until the onions turn golden brown.
- Keeping the flame on low, add ยผ tsp turmeric, ยฝ tsp chilli powder, ยฝ tsp coriander powder, and ยผ tsp cumin powder.
- add 2 tbsp mint, saute until the spices turn aromatic.
- Furthermore, add 1 cup tomato puree and saute until the oil is released.
- also, add prepared coconut masala paste.
- Also, add 2 tbsp curd and mix well.
- Saute well until the masala paste thickens and raw smell is disappeared.
- Further add 1 cup water, 1 tsp salt and mix well adjusting consistency.
- Cover and boil for 10 minutes or until the curry is cooked well.
- Now add fried paneer, 2 tbsp of grated paneer and mix well.
- Cover and simmer for 2 minutes, or until the paneer absorbs flavour.
- Also, add 2 tbsp coriander and ยผ tsp garam masala. mix well.
- Finally, enjoy paneer korma with roti or naan.
Notes
- Firstly, instead of coconut masala paste, you can use coconut milk.
- Also, the curry is slightly creamy and not spicy. So adjust the spice level to your choice.
- Additionally, make sure to cook coconut masala paste well, or else the raw flavour of coconut will remain.
- Finally, the paneer korma recipe tastes great when prepared creamy and less spicy.