A luxurious and creamy Mughlai curry where soft paneer cubes are simmered in a fragrant white gravy made from cashews, yogurt, and aromatic spices. This royal treat is perfect for a special meal or celebration.
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Creamy, melt-in-mouth Shahi Paneer Korma with flaky paratha – pure soul-satisfying comfort food!
This awadhi dish is perfect for lunch. With 709.99 calories and 23.44g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch stick Cinnamon
1.5 tsp Coriander Powder
0.5 tsp White Pepper Powder (use black pepper if unavailable)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 tsp Sugar (balances the tanginess)
2 tbsp Fresh Cream (optional, for richness)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (adjust for desired consistency)
Instructions
1
Prepare the Korma Paste
Soak cashews in 1/2 cup of hot water for at least 15-20 minutes to soften them.
In a saucepan, combine the chopped onions, green chilies, and 1 cup of water. Bring to a boil and cook for 8-10 minutes until the onions are soft and translucent.
Drain the water from the onions and let them cool down for a few minutes.
Transfer the boiled onions and the soaked cashews (along with their soaking water) to a blender. Blend until you get a very smooth, fine paste. Set aside.
2
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant and release their aroma.
3
Sauté Aromatics and Paste
Add the ginger-garlic paste and sauté for 1 minute until its raw smell disappears.
Add the prepared onion-cashew paste to the pan. Cook on medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking.
Continue cooking until the paste thickens, darkens slightly, and starts to leave the sides of the pan.
Add the ground spices: coriander powder, white pepper powder, salt, and sugar. Mix well and cook for another minute.
4
Build the Gravy
Reduce the heat to the lowest setting. Add the well-whisked curd (yogurt) to the pan, a little at a time, while stirring continuously. This prevents the curd from splitting.
Once the curd is fully incorporated, cook for 2-3 minutes until you see specks of ghee separating from the masala.
Slowly pour in 1.5 cups of water, stirring constantly to create a smooth, lump-free gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the paneer cubes into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the korma.
Stir in the garam masala and optional fresh cream and kewra water. Mix gently and cook for just one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving for the flavors to meld.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
