Shahi Paneer Korma

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Shahi Paneer Korma


Cooking Time

Preparation Time :25 Min

Cook Time : 35 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • 200 grams paneer 1/2 teaspoon caraway seeds 1/4 teaspoon black pepper 1/2 teaspoon coriander powder 1 inch cinnamon stick 3 green cardamom 4 clovemace powder as required 2 teaspoon ginger paste 2 teaspoon garlic paste 1 medium green chilli 6 tablespoon yoghurt (curd) 3 tablespoon low fat cream 1 teaspoon rose water 2 tablespoon ghee 2 pinches saffron salt as required 25 soaked almond swater as required 3/4 cup chopped onion 1 leaf bay leaf


  • 1- To prepare this delicious paneer recipe, put a pan on low flame and add roughly chopped onions in it along with 1/4 cup of water. Let the onions cook for about sometime, if water dries up you can add some more water. Simmer till the onions soften and start peeling the almonds, and keep them aside 2- Add peeled almonds with a little water in a grinder jar and grind them to a smooth paste, until the lumps are completely gone. To the same blender, add the cooked onions along with the remaining stock and grind to a fine paste, and keep this onion paste aside. Add full fat yoghurt in a bowl and whisk until smooth. 3- Heat 2 tablespoons of ghee in a pan over medium flame and add caraway seeds, cinnamon stick, cardamoms, cloves, bay leaf and a little amount of mace powder. Stir the whole spices for a couple of minutes and then add the ground onion paste along with ginger-garlic paste. Saute all the ingredients until aromatic. 4- Now, add the ground almond paste and saute again for 2 minutes on low flame. Then, add chopped green chili, black pepper and coriander powder, and saute on low flame. Finally, add the beaten yoghurt (in batches) to the mixture, and stir briskly on low flame. Once you mix all the ingredients, you will get a thick white gravy. (Note: You can add some water to get the proper consistency of gravy.) 5- Add salt to the gravy as per your taste and bring it to a gentle simmer for a couple of minutes. Add the chopped paneer cubes and low fat cream to the gravy, and stir well for a couple of minutes. Switch off the burner once done and add a teaspoon of rose water in the dish, stir gently. 6- Garnish with crushed saffron strands and serve hot with rice or pulao and naan. Enjoy!