Shahi Paneer Korma | पनीर कोरमा बनाने की विधि | How to make Paneer | Kunal Kapur Paneer Recipes

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 144.0K views Jun 12, 2023

Are you ready to take note of how to make my signature recipe jo hai 100% Khaalis? @hamdardkhaalis masalon se banaein super creamy Paneer Korma recipe jo hai bahut delicious. Made with love, Hamdard Khaalis Masale hain preservative-free and aromatic jo badha dein har ek dish ka zaayqa. Paneer Korma

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Curry

Milk (दूध) - 1 lt
Onion, sliced (प्याज़) - 200 gms/ 3½ cups
Cashew nuts (काजू) - 60 gms/ ½ cup
Ginger sliced (अदरक) - 2” piece
Garlic cloves (लहसुन) - 10-12 nos
Green chillies (हरि मिर्च) - 1-2 nos
Ghee (घी) - 2 tbsp
Garam Masala (गरम मसाला) - 1 tsp
Cardamom (ईलाईची) - 5-7 nos
Cinnamon, 2” piece (दालचीनी) - 1 no
Mace (जावित्री) - 1 blade
Fennel seeds (सौंफ़) - 1 tbsp
Chilli powder (मिर्ची पाउडर) - 2 tsp

For Paneer

Paneer, sliced (पनीर) - 400 gms
Salt (नमक) - a generous pinch
Pepper powder (काली मिर्च पाउडर) - a pinch
Ghee (घी) - 2 tbsp

For Finishing

Ghee (घी) - 2 tbsp
Chilli powder (मिर्ची पाउडर) - 1 tsp
Garam Masala (गरम मसाला) - 1 tsp
Salt (नमक) - to taste
Coriander, chopped (ताज़ा धनिया) - handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Shahi Paneer Korma?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.