Shahi Paneer Korma

Mughlai

Intermediate

Main Course

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Shahi
Paneer Korma
: Rich, Creamy Royal Mughlai Curry

Name: Shahi ~Paneer Korma~: Rich, Creamy Royal Mughlai Curry
Total time: 55 min
Yield: 1
Cuisine: Mughlai
Ingredients: For Korma Paste; 1 tbsp Cumin seeds; 1 tbsp Fennel seeds; 1 tbsp Coriander seeds; 8-10 Almonds; 1 tbsp Poppy seeds (khus khus); 1 tbsp Melon seeds (charmagaz); 2-3 Green cardamom pods; 1 Black cardamom; 1-inch piece Cinnamon stick; ½ piece Mace (javitri); 7-8 Black peppercorns; 7-8 Cloves; For Shahi Paneer Korma Curry; 2 large Onions; ¼ cup + 2 tbsp Ghee or oil; 4-5 Garlic cloves; 1-inch piece Ginger; ¼ cup Cashews; ¼ cup Tomato puree; 2 tbsp Kasuri methi; 1 tsp Cumin seeds; 1 Bay leaf; 1-inch piece Cinnamon stick; 1 piece Star anise; 5-6 Black peppercorns; 5-6 Cloves; 3/4 cup Water; 250 g Paneer; 2 tbsp Ginger

55 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Paneer Shahi Korma: Soft paneer in a creamy, spiced gravy of onions, whole spices, and rich nut pastes is a luxurious addition to your spread of protein-rich foods. Mildly sweet and delicately spiced, it pairs beautifully with naan, jeera rice, or parathas. Perfect for festive meals or when you’re craving something indulgent yet wholesome.

Ingredients

UNITSIngredients

For Korma Paste

1 tbspCumin seeds

1 tbspFennel seeds

1 tbspCoriander seeds

8-10Almonds

1 tbspPoppy seeds (khus khus)

1 tbspMelon seeds (charmagaz)

2-3Green cardamom pods

1Black cardamom

1-inch pieceCinnamon stick

½ pieceMace (javitri)

7-8Black peppercorns

7-8Cloves

For Shahi Paneer Korma Curry

2 largeOnions

¼ cup + 2 tbspGhee or oil

4-5Garlic cloves

1-inch pieceGinger

¼ cupCashews

¼ cupTomato puree

2 tbspKasuri methi

1 tspCumin seeds

1Bay leaf

1-inch pieceCinnamon stick

1 pieceStar anise

5-6Black peppercorns

5-6Cloves

3/4 cupWater

250 gPaneer

2 tbspGinger

1Green chilli

¾ cupYoghurt

2 tbspGram flour (besan)

1 tbspCoriander powder

1 tspKashmiri red chilli powder

½ tspTurmeric powder

¼ tspGaram masala powder

to tasteSalt

1 tspSugar

1 tbspFresh coriander leaves

a pinchSaffron

¼ tspKewra water

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Khamiri Roti
Khamiri Roti, also spelt as Khameeri Roti, is a soft and fluffy indian flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, it has a light texture and a slightly tangy taste. The dough is mixed with warm milk, kneaded, and left to rise before being shaped into rotis and cooked on a hot tawa until it puffs up. The process is simple—just knead the dough well and let it rise properly for the best texture. While traditionally enjoyed with Indian dishes, Khamiri Roti also pairs well with global recipes, complementing hearty stews, flavourful dips, and grilled meats from various cuisines.
35 mins
intermediate

Follow
Directions

Description - Step 1

Roast and grind whole spices

In a pan, dry roast cumin seeds, fennel seeds, coriander seeds, almonds, poppy seeds, melon seeds, black and green cardamom, cinnamon, mace, cloves and peppercorns until fragrant. Cool and grind to a fine powder.

Step 1

Roast and grind whole spices

5 minutes

Step 2

Prepare onion and nut paste

10 minutes

Step 3

Fry paneer

5 minutes

Step 4

Sauté whole spices

2 minutes

Plate it up!

Plating

Serve the Shahi Paneer Korma in a deep serving bowl or plate. Ensure each portion has a good ratio of paneer to gravy. For a touch of elegance, you can also drizzle a little saffron milk. For a traditional touch, you can serve it in a brass handi or a shallow bowl with visible paneer cubes resting on top of the gravy.

Pairing

Pair this rich curry with hot garlic naan or jeera rice to mop up the creamy gravy. A cooling glass of masala chaas on the side helps balance the richness. You could also serve it with cucumber raita or soft butter naan for a more complete meal.

Garnishing

Garnish the Shahi Paneer Korma with a final sprinkle of garam masala and a few saffron strands for an elegant finish. A sprig of fresh coriander adds a pop of colour. You can also add slivered almonds or a swirl of cream for extra richness and visual appeal.