Lahsuni Paneer Korma Recipe In Mughlai Style, Creamy & Delicious
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Indian paneer recipe, muglai paneer korma in soft velvety nutty gravy with hint of garlic.
  • Paneer : 200 gm cut into small triangles
  • Onion, medium: 1
  • Garlic : 10-12 cloves (use fatty ones)
  • Cashew and Almonds : 10 piece each soaked in water
  • Ginger, finely minced : 1 tsp
  • Green chilli : 2 medium size (depending upon the hotness)
  • Turmeric powder : ½ tsp
  • Cumin powder : 1 tsp
  • Red chilli powder : a pinch
  • Shahi garam masala : ½ tsp
  • Whole garam masala : cloves (3-4) , cinnamon (1) , green cardamom (2-3)
  • Black pepper powder : a light shower
  • Yogurt : ¼ cup (thick and creamy)
  • Cream / creamy milk : 2-3tbsp
  • Ghee / oil as required
  • Salt and sugar as per taste
  • Chopped pistachios and kasuri methi for garnish
  1. Cut the paneer into small triangles. Keep a bowl of warm water ready.
  2. Heat some oil in a pan and let it heat to good temperature. When it is sufficiently hot, fry the paneer triangles. Once the underside of paneer starts absorbing brownish hues, flip it over and dunk them in bowl of warm water.
  3. Please note that if the oil is not hot enough, paneer will stick to the bottom of the pan.
  4. Once done, keep the bowl of paneer in warm water aside, until further required.
  5. In the same pan, lightly sautee the garlic and green chillies.
  6. Make a paste of cashew and almond with one teaspoon of yogurt.
  7. Now in a separate vessel, boil the onions.
  8. Make a paste of onion with sautéed garlic and green chillies until smooth.
  9. Return to the pan, add some oil if requires.
  10. Fry the onion-garlic-green chilli paste, till they turn light brownish. Add the minced ginger to it.
  11. Add whole garam masala and keep frying for 2-3 minute more.
  12. Add cashew-almond paste to the pan and keep stirring on low heat.
  13. Add all the spices except shahi garam masala and black pepper, keep frying.
  14. Switch off the gas and let it rest for one minute.
  15. Stir in the thick and creamy yogurt one tablespoon at a time.
  16. Blend it really well, so that no traces of yogurt can be seen.
  17. Add the paneer cubes. Add two cup hot water and stir it.
  18. Switch on the gas, cover and let it cook on low heat for 5 minute.
  19. Check for the seasonings. Stir in the shahi garam masala powder.
  20. A gentle drizzle of black pepper powder.
  21. Once the gravy is reduced to as per required consistency, add 2-3 tbsp cream or creamy milk.
  22. Roughly scrambled kasuri methi in your hand and stir in the gravy. Use kasuri methi as per your liking but do not skip that.
  23. Drizzle few drops of ghee. Garnish with chopped pistachios.
  24. Serve warm with butter naan, onion kulcha or with pulao.
Please note that this dish does not reheat that well.
Recipe by saffronstreaks at