Shahi Paneer Korma - creamy, royal and delicately flavored delicious paneer korma with a white gravy. Usually, when we get into a restaurant, we ordered shahi paneer korma, but this five-star dish can be prepared in our home's kitchen very easily. Just follow up my recipe of Shahi Paneer Korma.
Preparation Time: 40 mins
Cooking time: 35 mins
Total time:1 hr 15 mins
Preparation Time: 40 mins
Cooking time: 35 mins
Total time:1 hr 15 mins
Course: Main(Mughlai)
Servings: 3 to 4 peoples
Shahi Paneer Korma(paneer in white gravy)
Servings: 3 to 4 peoples
Shahi Paneer Korma(paneer in white gravy)
Ingredients (1cup = 250 ml)
•200 grams paneer or cottage cheese
•½ teaspoon shah jeera
•¼ teaspoon black or white pepper powder
•½ teaspoon coriander powder
•1-inch cinnamon
•2 to 3 green cardamoms
•4 cloves
•2 to 3 single strands of mace(javitri)
•2 teaspoon ginger garlic paste Or 5 to 6 garlic + ½ inch ginger - crushed to a paste in mortar-pestle
•1 green chili
•6 tablespoon full-fat fresh curd
•3 tablespoon low fat cream
•1 teaspoon rose water or 1 teaspoon kewra water or half-half of both with 1 cup water
•2 tablespoon ghee or butter
•a few pinches of crushed or powdered saffron for garnish
•salt as required
•½ teaspoon shah jeera
•¼ teaspoon black or white pepper powder
•½ teaspoon coriander powder
•1-inch cinnamon
•2 to 3 green cardamoms
•4 cloves
•2 to 3 single strands of mace(javitri)
•2 teaspoon ginger garlic paste Or 5 to 6 garlic + ½ inch ginger - crushed to a paste in mortar-pestle
•1 green chili
•6 tablespoon full-fat fresh curd
•3 tablespoon low fat cream
•1 teaspoon rose water or 1 teaspoon kewra water or half-half of both with 1 cup water
•2 tablespoon ghee or butter
•a few pinches of crushed or powdered saffron for garnish
•salt as required
For almond paste:
•20 to 22 almonds
•¼ cup water for soaking almonds
•4 tablespoon water or the almond soaked water for grinding almonds
•¼ cup water for soaking almonds
•4 tablespoon water or the almond soaked water for grinding almonds
For onion paste:
•About 2 medium onions
•¼ cup water for cooking onions
•¼ cup water for cooking onions
How to Make Recipe:
1. First, we need to blanch the almonds in hot water & for that, soak 20 to 22 almonds in 1/2 cup of bubbling hot water for 30 min. Keep this cover.
2. Now, take a pan, add 3/4 cup roughly chopped onions and add 1/4 cup water.
3. Heat the chopped onion and water together & keep them stirring. If, the water dries up then add a little more water.
4. Put the gas on simmer till the onions soften.
5. After 30 minutes, peel the almonds and keep aside.
6. Add the blanched and peeled almonds and 1/4 cup of the soaking water to a grinder or small blender.
7. Make a smooth paste from the almonds without any tiny bits or pieces. And remove & keep the almond paste aside.
8. Now, in the same blender, add the cooked onions along with the remaining stock & grind to a smooth paste.
9. Take 6 tbsp full-fat fresh curd in a bowl or measuring cup and whisk well until smooth.
2. Now, take a pan, add 3/4 cup roughly chopped onions and add 1/4 cup water.
3. Heat the chopped onion and water together & keep them stirring. If, the water dries up then add a little more water.
4. Put the gas on simmer till the onions soften.
5. After 30 minutes, peel the almonds and keep aside.
6. Add the blanched and peeled almonds and 1/4 cup of the soaking water to a grinder or small blender.
7. Make a smooth paste from the almonds without any tiny bits or pieces. And remove & keep the almond paste aside.
8. Now, in the same blender, add the cooked onions along with the remaining stock & grind to a smooth paste.
9. Take 6 tbsp full-fat fresh curd in a bowl or measuring cup and whisk well until smooth.
Making Shahi paneer korma recipe:
1.Heat 2 tbsp ghee in a pan.
2. Add the whole spices - 1/2 tsp shah jeera, 1-inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium Indian bay leaf. Saute the spices for some seconds till aromatic.
3. Now add the ground onion paste and stir very well.
4. Add 2 tsp ginger garlic paste & Stir again.
5. Saute the onion paste till you see some fat releasing from the sides and the paste thickens. (we don't need to brown this paste as we are preparing a white gravy.)
6. Now add the ground almond paste & stir continuously and saute for two minutes on a low flame.
7. Then add 1 green chilies, 1/4 tsp black pepper or white pepper and 1/2 tsp coriander powder & stir again.
8. Saute for a minute on a low flame.
9. Now just add 1 to 1.5 tbsp of the beaten curd on a low flame.
10. Briskly stir and incorporate the curd with the rest of the mixture.
11. Then add again 1 to 1.5 tbsp of the curd.
stir quickly again adding yogurt in small amounts like this does not allow it to curdle in the gravy.
12. Finish off all curd this way and keep on stirring.
13. Then add 3/4 to 1 cup water.
14. Stir very well so that the whole gravy has a uniform consistency.
15. Add salt as required.
16. Bring the gravy to a gentle simmer on a low flame for about 4 to 5 minutes.
17. Then add the paneer cubes(200 grams paneer which has been chopped into cubes) and stir gently. Put the gas on simmer for a minute.
18. Then add 3 tbsp low-fat cream.
19. Stir well and switch off the flame.
20. Lastly, add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.Serve shahi Mughlai paneer korma garnished with crushed saffron.
2. Add the whole spices - 1/2 tsp shah jeera, 1-inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium Indian bay leaf. Saute the spices for some seconds till aromatic.
3. Now add the ground onion paste and stir very well.
4. Add 2 tsp ginger garlic paste & Stir again.
5. Saute the onion paste till you see some fat releasing from the sides and the paste thickens. (we don't need to brown this paste as we are preparing a white gravy.)
6. Now add the ground almond paste & stir continuously and saute for two minutes on a low flame.
7. Then add 1 green chilies, 1/4 tsp black pepper or white pepper and 1/2 tsp coriander powder & stir again.
8. Saute for a minute on a low flame.
9. Now just add 1 to 1.5 tbsp of the beaten curd on a low flame.
10. Briskly stir and incorporate the curd with the rest of the mixture.
11. Then add again 1 to 1.5 tbsp of the curd.
stir quickly again adding yogurt in small amounts like this does not allow it to curdle in the gravy.
12. Finish off all curd this way and keep on stirring.
13. Then add 3/4 to 1 cup water.
14. Stir very well so that the whole gravy has a uniform consistency.
15. Add salt as required.
16. Bring the gravy to a gentle simmer on a low flame for about 4 to 5 minutes.
17. Then add the paneer cubes(200 grams paneer which has been chopped into cubes) and stir gently. Put the gas on simmer for a minute.
18. Then add 3 tbsp low-fat cream.
19. Stir well and switch off the flame.
20. Lastly, add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.Serve shahi Mughlai paneer korma garnished with crushed saffron.
This dish goes well with Tandoori Roti, Butter Naans, Veg Pulao, Zeera Rice or whatever you want.
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