Shahi Paneer Korma a.k.a Mughlai Paneer Korma is one of the common dishes prepared with Paneer or Cottage Cheese and a restaurant favorite. This is actually a Mughlai Paneer dish prepared in a white rich gravy of Boiled Onions, Cashew nut, and Poppy Seed Paste. This dish is quite different from typical Punjabi Shahi Paneer where the use of Tomatoes is predominant and is different from Normal Paneer Korma as well since Poppy seed is not used in typical Paneer Korma. Some people use Almond instead of Cashew Nut in the Shahi Paneer Korma but I and my family prefer the taste of Cashew nut over Almonds.
Shahi Paneer Korma a.k.a Safed Paneer is prepared with Poppy Seed and Cashew Nut paste and I found it closer to Bengali Mughlai food. Use of these two ingredients along with Curd is quite common both in West Bengal and Bangladesh especially in the Bong style Mughlai food. Moreover, a pinch of Sugar is the heart of this dish which is again a characteristic of Bengali food. My Chordibhai often prepares it and called it Bengali Paneer Korma a.k.a Bengali Paneer er Tarkari!
Coming to my recipe, it is a mix and match of Tarla Dalal’s Paneer in White Gravy, and Sanjeev Kapur’s White Gravy with a predominant Bengali touch of mine! I make Paneer mostly on the Saturday’s since we are Saturday vegetarians 😛 . My little one loves this mild Paneer dish a lot with her portion of ½ Roti or Bengali Triangular Paratha!
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Shahi Paneer Korma
Ingredients
- Paneer/ Cottage Cheese: 200 g
- Plain Yogurt/Curd: 100 g (¾ Cup)
- Fresh cream: 50 ml (around 3-4 Tbsp.)
- Onion: 2 (Big Size)
- Ginger garlic paste: 2 Tsp.
- Green Chili: 3-4
- Cashew nuts: 25g (around 20-25)
- Poppy seed: 2 Tbsp.
- Bay leaf -1
- Cloves: 2
- Cinnamon stick: ½ inch piece
- Shahi Jeera: ½ Tsp.
- White pepper powder: 1 Tsp.
- Bengali Garam masala: 1 Tsp.
- Green Cardamom powder: ¼ Tsp.
- Sugar: 1 Tsp.
- Salt: to taste
- Kewra water/ Pandanus water: 1 Tsp.
- Ghee: 1 Tbsp.
- Vegetable Refined Oil: 2 Tbsp.
Instructions
A Little preparation before Cooking!
- Cut Paneer into small cubes and soak Paneer cubes in lukewarm water along with ½ Tsp. salt for 15 minutes before cooking.
- Soak Cashew Nut and Poppy Seeds separately in lukewarm water for around 30 minutes.
- Make a smooth paste of both Cashew Nut and Poppy Seed after soaking those properly. I always make both the paste separately since Poppy seed paste requires extra cooking time than Cashew Nut paste.
- Boil Onions after removing the skin for 6-8 minutes and remove from heat and let it cool for 15 minutes.
- Make a smooth paste of Boiled Onions. Onions required being cooled completely before making the paste.
Making of Shahi Paneer Korma!
- Take Oil and Ghee in a Deep bottom pan and heat properly and then temper the oil with Bay leaf Cloves, Cinnamon stick, and Shahi Jeera.
- Add boiled Onion Paste to the tempering and cook for around 3-4 minutes in medium flame.
- Add Ginger-Garlic Paste and cook for 2-3 minutes on low flame until oil separates a bit.
- Now add Poppy Seed Paste and cook for 2-3 minutes and then add Cashew Nut Paste and mix properly.
- Add Chopped Green Chilies.
- Add beaten Curd to the mixture and cook on low flame till oil separates a bit.
- Stir in between and add a little water if required.
- Now add White pepper powder, Bengali Garam Masala, Green Cardamom powder, Sugar, and Salt and mix properly.
- Add 2 Cups of water and bring the mixture to boil and stir properly to mix all the ingredients.
- Now add Paneer Cubes and cook for around 3-4 minutes and add Fresh Cream in between the cooking.
- Switch the flame off and add Kewra Water to the gravy and give it a careful mix.
- Give Shahi Paneer Korma a.k.a Mughlai Paneer Korma a rest of 5 minutes before serving!
Serving Suggestion for Shahi Paneer Korma
Shahi Paneer Korma a.k.a Mughlai Paneer Korma can be served with Roti, Paratha and even with Pulao, however, I prefer to serve it with Triangular Paratha.
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