Shahi Paneer Korma Recipe - Restaurant Style Creamy Mughlai Dish

Shahi Paneer Korma is the king of all paneer dishes! This creamy, mildly sweet gravy with soft paneer cubes comes from Mughlai cuisine. Our easy recipe helps you make 5-star hotel style taste in your own kitchen - no fancy skills needed!

Why Try This Recipe?
✔️ Rich & creamy like restaurant dishes
✔️ Less oily than dhaba versions
✔️ Kids love it (not too spicy)
✔️ Party special for weddings/Diwali

Ingredients (4 People)

Main Items

• 200g paneer (cut in cubes)

• 25 badam (soaked 30 mins)

• 6 tbsp dahi (full fat, beaten)

• 3 tbsp malai/fresh cream

• ¾ cup chopped onions

Masale & Flavors

• 2 tbsp desi ghee

• 1 inch dalchini

• 4 laung

• 2 hari elaichi

• ½ tsp shahi jeera

• ½ tsp dhania powder

• ¼ tsp kali mirch

• 1 hari mirch (slit)

• 2 tsp ginger-garlic paste

Royal Touch

• 2 strands kesar (soaked in 1 tbsp milk)

• 1 tsp gulab jal

• 1 tbsp chopped dry fruits (garnish)

Step-by-Step Method

1. Onion Paste & Badam Paste

• Pan mein ¾ cup chopped onions + ¼ cup water dal ke 10 minute pakaaye (low flame)

• Soaked badam ko 2 tbsp water ke saath blend karein (smooth paste)

• Cooked onions ko blend karein (separate paste)

Tip: Slow cooking onions removes bitterness

2. Gravy Base

• Kadhai mein 2 tbsp ghee garam karein

• Whole masale (dalchini, laung, elaichi, shahi jeera) 30 second bhuno

• Onion paste + ginger-garlic paste add karein, 5 minute fry (oil separate hone tak)

3. Creamy Gravy

• Badam paste + dhania powder + kali mirch dal ke 2 minute bhuno

• Dahi thoda-thoda kar ke mix karein (curdle na ho)

• 1 cup pani dal ke 5 minute boil karein

4. Final Touch

• Paneer cubes + malai shamil karein

• Flame band karke kesar milk + gulab jal mix karein

• Garnish with dry fruits

Serving Suggestions

• Best With: Garlic naan, tandoori roti or jeera rice

• Side Dish: Onion salad + lemon wedge

• For Parties: Serve in copper bowl for royal look

Important Tips

1. Paneer Softness: Homemade paneer works best

2. Gravy Consistency: Too thick? Add milk. Too thin? Cook longer

3. Next Day Taste: Gravy tastes even better after 2 hours!

FAQs (Common Doubts)

Q: Can I make without cream?
A: Yes! Use 2 tbsp extra malai or coconut milk

Q: Why is my gravy bitter?
A: Onions burnt or badam not soaked enough

Q: Can I skip kesar?
A: Yes, but color/flavor will change

Pro Tips for Perfection

• For Extra Creaminess, Add 1 tbsp cashew paste.
• Spice Level: Adjust green chilies + black pepper to taste.
• Make-Ahead: Gravy tastes better after 2 hours as flavors meld.

Serving Suggestions 

• Pair With:
  • Buttery Naan (Classic combo!)
  • Saffron Rice (Luxurious touch)
  • Cucumber Raita (Cooling contrast)