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You are here Home > Recipes > Mughlai Cuisine > Shahi Paneer Kurma Recipe

Main Course Recipe by Smita Nadgir

 30 Minutes  5 Persons

250 gm paneer
1/2 kg tomatoes
1 tsp red pepper powder
2 tsp salt
1 tsp roasted jeera (cumin) powder
1 tsp curry powder
3 tsp sugar
1/2 tsp lemon juice
1 tsp ginger, julienne
1 tsp green chili, julienne
2 tsp coriander leaves, chopped
100 gms cream

1. Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and strain in a soup strainer.

2. Reheat puree, add all the spices and ingredients, except cream and paneer.

3. Cook till the mixture becomes thick.

4. Add cream and paneer.

5. Cook for about 2-3 minutes and serve hot.

Feedback on recipe
Name: archana
City:   newyork
Comments:   this is not the actual recipe of shahi paneer kurma. actual recipe is very good and comes out very tasty. in this recipe you didn't add some of the essencial things or you may called spices. so i don't thik that this recipe will turn out very good.

Name: usha
City:   san jose
Comments:   Bakwas recipe. Pls dont post recipes unless you know what you are talking about or have actually tried it

Name: Shama Kumari
City:   New York
Comments:   What is Julienne

Name: ushamouli
City:   chennai
Comments:   shahi paneer is supposed to be white in colour, not the way u've made it

Name: chef amir khan expertise in mu
City:   london
Comments:   really sorry all guyz and girls .. on this web site htere is not single recipie is mugalhi. in mugalahi cooking all is relate ti hikmat and have very different ingridents. so please try to write indian dishes .

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