paneer korma recipe, how to make mughlai style paneer korma recipe

4.91 from 10 votes

mughlai style paneer kurma recipe - creamy, royal and delicately flavored delicious paneer korma with a white gravy.

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paneer korma recipe with step by step pics – creamy, royal and delicately flavored delicious shahi paneer korma with a white gravy.

paneer korma, paneer korma recipe

white korma with paneer or veggies is a childhood favorite. dad would get us this white gravy with naans or rotis from a few mughlai restaurants in mumbai. i have really good memories with food with dad getting real good food or taking us out to dine in restaurants. those were the days when there were no pizza huts, mc donalds’s or fast food chains. the only pizza we would occasionally have was from the udipi restaurants. a largely indianised version with tomato ketchup as the base sauce and amul cheese as the cheese topping, with the usual onions, capsicum and tomatoes as the veggies. a favorite till today.

this mughlai white korma has a faint sweet taste with a touch of sourness. the sweetness in the gravy, comes from the almonds and onion paste and sour hints coming from yogurt. the gravy is mild and thus goes well with kids. for a bit of heat, i have added one green chili, but you can skip it too.

there is prep work required like making almond paste and onion paste. after preparing these pastes, the recipe is easy. to the same gravy you can also add steamed veggies or make a curry with both veggies and paneer.

serve this paneer korma with naan, tandoori rotis, chapatis or parathas. it also goes well with jeera rice or veg pulao.

some more delicious paneer recipes you may like are:

paneer korma recipe
4.91 from 10 votes
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paneer korma recipe

mughlai style paneer kurma recipe - creamy, royal and delicately flavored delicious paneer korma with a white gravy.

course main course
cuisine mughlai, north indian
prep time 40 minutes
cook time 35 minutes
total time 1 hour 15 minutes
servings 3 to 4
author dassana amit

ingredients (1 cup = 250 ml)

for almond paste

  • 20 to 22 almonds (badam)
  • ¼ cup water for soaking almonds
  • 4 tablespoon water or the almond soaked water for grinding almonds

for onion paste

  • 150 grams onions Or about 2 medium onions Or ¾ cup roughly chopped onions
  • ¼ cup water for cooking onions

remaining ingredients for paneer korma

  • 200 grams paneer (cottage cheese)
  • ½ teaspoon shah jeera (caraway seeds)
  • ¼ teaspoon black pepper powder (kali mirch powder) Or white pepper powder
  • ½ teaspoon coriander powder (dhania powder)
  • 1 inch cinnamon (dalchini)
  • 2 to 3 green cardamoms (chotti elachi)
  • 4 cloves (lavang)
  • 2 to 3 single strands of mace (javitri)
  • 2 teaspoon ginger garlic paste Or 5 to 6 garlic (lahsun) + ½ inch ginger (adrak) - crushed to a paste in mortar-pestle
  • 1 green chili, slit (optional)
  • 6 tablespoon full fat fresh curd (yogurt or dahi) or 100 grams curd
  • 3 tablespoon low fat cream - 25% to 35% low fat
  • 1 teaspoon rose water Or 1 teaspoon kewra water (pandanus water) Or half-half of both
  • ¾ to 1 cup water
  • 2 tablespoon ghee (clarified butter)
  • a few pinches of crushed or powdered saffron for garnish (kesar)
  • salt as required

how to make recipe

preparation for paneer korma

  1. first blanch the almonds in hot water. soak 20 to 22 almonds in 1/2 cup of bubbling hot water for 30 to 40 minutes. cover and keep aside.
  2. in a pan, take 3/4 cup roughly chopped onions and add 1/4 cup water.
  3. heat the chopped onion and water together stirring at intervals. if in case the water dries up while cooking onions, then add some more water.
  4. 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. remove and keep the almond paste aside.
  8. to the same blender, add the cooked onions along with the remaining stock.
  9. grind to a smooth paste.
  10. take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth.

making paneer korma

  1. heat 2 tbsp ghee in a pan.
  2. add the whole spices - 1/2 tsp shah jeera (caraway seeds), 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium tej patta/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.
  7. stir continuously and saute for two minutes on a low flame.
  8. then add 1 or 2 slit green chilies, 1/4 tsp black pepper or white pepper and 1/2 tsp coriander powder. stir again.
  9. saute for a minute on a low flame.
  10. now just add 1 to 1.5 tbsp of the beaten curd (yogurt or dahi) on a low flame.

  11. briskly stir and incorporate the curd with the rest of the mixture.
  12. then add again 1 to 1.5 tbsp of the curd.
  13. stir quickly again. adding yogurt in small amounts like this does not allow it to curdle in the gravy.
  14. finish off all the curd/yogurt this way and keep on stirring.
  15. then add 3/4 to 1 cup water.
  16. stir very well so that the whole gravy has a uniform consistency.
  17. add salt as required.
  18. bring the gravy to a gentle simmer on a low flame. about 4 to 5 minutes.
  19. then add the paneer cubes. 200 grams paneer which have been chopped in cubes and stir gently. simmer for a minute.
  20. then add 3 tbsp low fat cream.
  21. stir well and switch off the flame.
  22. lastly add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.
  23. serve shahi mughlai paneer korma garnished with crushed saffron or saffron powder.

  24. the paneer kurma goes very well with naans, tandoori roti, chapatis or parathas. this white paneer korma also goes well with jeera rice or veg pulao.

preparation for making paneer korma

1. first rinse & then blanch the almonds in hot water. soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. cover and keep aside. you can heat the water in an electric heater or microwave or in a small pan. if you have time, you can keep the almonds also for an hour.

almonds for shahi paneer korma recipe

2. in a pan, take ¾ cup roughly chopped onions and add ¼ cup water.

onions for mughlai shahi paneer korma

3. on a low to medium flame, heat the onion and water together stirring at intervals.  if in case the water dries up while cooking onions, then add some more water.

onions for shahi paneer korma recipe

4. simmer till the onions soften.

simmer onions for paneer korma recipe

5. after 30 to 40 minutes, peel the almonds and keep aside.

almonds for shahi paneer korma recipe

6. add the blanched and peeled almonds and ¼ cup of the soaking water to a grinder or small blender.

almonds for shahi paneer korma recipe

7. make a smooth paste from the almonds without any tiny bits or pieces. remove and keep the almond paste aside.

almond paste for shahi paneer korma

8. to the same blender, add the cooked onions along with the remaining stock.

almond paste for shahi paneer korma

9. grind or blend to a smooth paste.

almond paste for shahi paneer korma

10. take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth. the curd should be fresh and preferably homemade. if using store brought curd/yogurt, then do check the taste. the curd should not be sour or khatta as we call in hindi.

curd for shahi paneer korma recipe

how to make paneer korma

11. heat 2 tbsp ghee in a pan.

heat ghee - making paneer korma recipe

12. add the whole spices – ½ tsp shah jeera (caraway seeds), 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium tej patta/indian bay leaf. saute the spices for some seconds till aromatic.

spices for shahi paneer korma recipe

13. now add the ground onion paste and stir very well. be careful as the mixture splutters.

onion paste for paneer korma recipe

14. add 2 tsp ginger garlic paste. stir again.

ginger paste for paneer korma recipe

15. 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.

white gravy for paneer korma recipe

16. now add the ground almond paste.

making white gravy for paneer korma recipe

17. stir continuously and saute for two minutes on a low flame.

white gravy for shahi paneer korma recipe

18. then add 1 slit green chili, ¼ tsp black pepper or white pepper and ½ tsp coriander powder.

gravy for shahi paneer korma recipe

19. stir again.

white gravy for shahi paneer korma recipe

20. saute for a minute on a low flame.

white gravy for shahi paneer korma recipe

21. now just add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.

curd for mughlai paneer korma recipe

22. briskly stir and incorporate the curd with the rest of the mixture.

making mughlai paneer korma recipe

23. then add again 1 to 1.5 tbsp of the curd.

making mughlai paneer korma recipe

24. stir quickly again. adding yogurt in small amounts like this does not allow it to get curdled in the gravy.

making mughlai paneer korma recipe

25. finish off all the curd/yogurt this way and keep on stirring.

making mughlai paneer korma recipe

26. here’s the white gravy after all the yogurt has been added.

making mughlai shahi paneer korma gravy

27. then add ¾ to 1 cup water.

water for mughlai shahi paneer korma recipe

28. stir very well so that the whole gravy has a uniform consistency.

mughlai shahi paneer korma gravy recipe

29. add salt as required.

salt for mughlai shahi paneer korma gravy

30. bring the gravy to a gentle simmer on a low flame. about 4 to 5 minutes.

simmer gravy - mughlai shahi paneer korma recipe

31. then add the paneer cubes. 200 grams paneer which have been chopped into cubes and stir gently.

add paneer to mughlai paneer korma recipe

32. simmer paneer kurma gravy for a minute on a low flame.

simmer curry - mughlai shahi paneer korma recipe

33. then add 3 tbsp low fat cream.

cream in mughlai shahi paneer korma recipe

34. stir well and switch off the flame.

mughlai shahi paneer korma gravy

35. lastly add 1 tsp of rose water or kewra water (pandanus water) or half-half of both. stir paneer korma gravy gently.

mughlai shahi paneer korma recipe

serve mughlai shahi paneer korma garnished with crushed saffron or saffron powder. the paneer kurma goes very well with naans, tandoori roti, chapatis or parathas or rumali roti. this white paneer korma also goes well with jeera rice or veg pulao.

mughlai shahi paneer korma recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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