Indulge in the regal flavors of Shahi Paneer Kurma, a classic Mughlai-inspired dish boasting a luxurious gravy of nuts, coconut, yogurt, and warming spices. This creamy kurma features soft paneer cubes simmered in a rich sauce made from blanched almonds, cashews, poppy seeds, and fresh coconut for a subtle sweetness and irresistible texture, all lifted by aromatic whole spices. The finished curry is mildly spiced, elegantly creamy, and beautifully balanced — making it an ideal centerpiece for any gathering or a special family meal.
Pair this Shahi Paneer Kurma with fluffy rotis, buttery naan, or fragrant jeera rice for a comforting and decadent meal. While the recipe highlights paneer, it’s easy to add your choice of vegetables for a heartier version. Whether enjoyed for lunch or dinner, this creamy kurma is sure to be a hit among spice lovers and paneer enthusiasts alike, adding a royal touch to your Indian cuisine repertoire.
Shahi Paneer Kurma: Creamy Mughlai-Style Korma with Paneer
Print RecipeIngredients
- ½ cup coconut, grated
- 10 almonds, blanched
- 5 cashews
- 2 tbsp poppy seeds
- ½ cup water
- 3 tsp oil
- 15-20 cubes paneer
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 2 pods cardamom
- 3 cloves
- 1 bay leaf
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 green chilli, slit
- 1 tsp ginger garlic paste
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 2 tbsp mint leaves
- 1 cup tomato puree
- 2 tbsp yogurt, whisked
- 1 cup water
- 1 tsp salt
- 2 tbsp paneer, grated
- 2 tbsp coriander, finely chopped
- ¼ tsp garam masala
Instructions
Begin by making a smooth paste from grated coconut, almonds, cashews, poppy seeds, and half a cup of water. Set aside.
Heat oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, bay leaf, and kasuri methi. Allow whole spices to release their aroma.
Add onions, green chilli, and ginger garlic paste. Sauté until onions become golden brown.
Sprinkle in turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder, keeping the heat low. Sauté till the spices release their fragrance.
Pour in tomato puree and cook until the oil begins to separate from the masala.
Add the prepared coconut-nut paste, stirring and cooking till the raw aroma fades and the mixture thickens.
Stir in yogurt, mint leaves, and a cup of water. Season with salt and blend well to your desired gravy consistency.
Cover and simmer on low heat for about 10 minutes, allowing the flavors to meld.
Add the paneer cubes and grated paneer to the gravy. Cover and cook for 2 more minutes so the paneer absorbs the spiced sauce.
Finish with finely chopped coriander and garam masala. Serve your Shahi Paneer Kurma hot with roti, naan, or rice.
Notes
Tips:
Keep the spice levels mild for authentic kurma; adjust green chillies to taste for gentle heat., A touch of coconut milk can be added at the end for extra creaminess and subtle flavor., For a richer texture and traditional white gravy, avoid using too much red chilli powder., Experiment by stirring in lightly sautéed mixed vegetables for a tasty twist.
No Comments