Mughlai Shahi Paneer Korma | Shahi Paneer Korma Recipe with step wise pictorial method.

This tempting paneer recipe is originated from the period of Mughals – very rich in taste, aroma and appearance. White symbolizes peace & purity, and this recipe, made in white gravy, has all the ingredients leading to hearts ease.

Paneer cubes twinned in the rich paste of almonds and garnished with saffron, this is truly a Royal dish in the real sense of the term.

This recipe is mildly spicy as it includes only black pepper powder for the spicyness and yes, green chillies too add their heat. But do not add red chilly powder and turmeric because they will change the colour of the dish.

 

This is an exotic and is sure to increase the uniqueness of the platter you have to offer and can act as a magnificent main dish. This dish is sure to please everybody and is a good treat to all.

 

In this recipe, We have added almonds paste but instead of almonds you can add cashews as well, though there will be a slight difference in the taste but the recipe will surely be one of a kind. However, you can add both almonds and cashews together for an extreme richness. Also, in this recipe, tomatoes cannot be added and it is purely a curd based dish, but make sure that curd should be fresh and not sour. 

 

We have added both rose water and kewra water but you can go for any of these. This recipe calls for only raw paneer which should not be fried because it is purely a white paneer dish in which you cant afford anything brownish. So, go ahead and make this recipe worthwhile. 

https://blessmyfoodbypayal.com/mughlai-shahi-paneer-korma-recipe/ 

 

 

STEP WISE PICTORIAL RECIPE OF  MUGHLAI SHAHI PANEER KORMA RECIPE :

 

MAKING OF ONION PASTE

Roughly chop onions and add them in a pan with garlic, ginger and water. Put the pan on fire at low, stirring at intervals, until onion softens. You can add a bit of more water if the water dries up while cooking onions but onions haven’t turn soft yet.

When cool, add these cooked onions in the blender and blend to a smooth paste. Keep aside.

MAKING OF ALMOND PASTE

Firstly blanch almonds by boiling them in hot water. You can also use the almonds soaked overnight.

Peel the almonds.

Then blend these blanched & peeled almonds with water to paste. Keep aside.

MAKING OF MUGHLAI SHAHI PANEER KORMA:

 Take a pan and add ghee in it. When ghee melts, add cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, star anise & mace. Let cumin splutter.

Add the onion paste and saute till you see some fat releasing from the sides and the paste thickens. Don’t let this paste turn brown as we are preparing a white gravy.

Now add the almond paste & stir continuously and saute for two minutes on a low flame.

Add the curd but don’t add entire curd in one go. Just add bit of it in one time and keep stirring.

 

Add the entire curd but don’t stop stirring until curd starts boiling otherwise curd may curdle.

 

Add water, slit green chilies, black pepper, salt & coriander powder. Mix well.

When water begins to boil, add paneer, rose water, kewra water and malai/cream.

Simmer for 2-3 minutes.

Serve hot with chapati, paratha, naan or rice after garnishing with saffron.

 

MUGHLAI SHAHI PANEER KORMA RECIPE – RECIPE CARD