SHAHI PANEER KORMA

Today I am sharing one of the best paneer korma curry in a white gravy. Shahi Paneer Korma is the most popular gravy in North India. This paneer korma recipe is very unique and tastes so different from any other korma dishes. My younger daughter love Paneer in any form so I tried this specially for her. Shahi Paneer Korma is a delicious creamy gravy dish. Very easy to prepare. It is really very rich in taste and stands up to it’s name being Shahi and what not. The thick gravy is created by using among other things, yoghurt, almonds, cashews. The rich spicy flavour comes from the garam masala powder. Shahi Paneer Korma can be served with Biryani, Pulao, Fried Rice, Naan, Phulka, Chapati or even steamed Rice. So try this out and enjoy and let me know your suggestions if any.

INGREDIENTS:

300 gms Paneer

2 Big Onions

10-12 Cashews

7-8 Almonds

3 Green Chillies, slit

½ Cup Yoghurt

1 tsp Shahi Jeera

7-8 Peppercorns

2 small pieces of Cinnamon

1-2 Bay leaf

½ teaspoon Garam Masala

¼ teaspoon Cardamom Powder

3-4 Cloves

1 teaspoon  Ginger-Garlic Paste

3 tablespoon Cream

Saffron Food Colour

Coriander for garnishing

Salt as needed

METHOD:

STEP 1 – Boil 1 cup water in a pan and boil onions with 1 cup water for 7-8 minutes. Drain the water and let it cool down.

STEP 2 – Boil cashews and almonds in the same water for 5-6 minutes, drain the water and peel of the skin of almonds.

Let them cool.
STEP 3 – After cooling, grind these onions and nuts in a mixer grinder separately by adding 2-3 tablespoon water to make a fine paste.

STEP 4 – Cut the paneer into ½ inch cubes and keep aside.

STEP 5 – Heat oil in a pan, temper shahi jeera, cloves, black pepper, bay leaf and cinnamon stick. 

STEP 6 – After crackling shahi jeera, add slit green chillies. Then add onion paste, ginger-garlic paste and cook on low flame till the oil starts separating.

STEP 7 – Then add cashew- almond paste and yoghurt and cook the spices till the oil starts separating.

STEP 8 – Add a pinch of saffron food colour and cook it with the spices on low flame for 1 min. Then add garam masala powder and salt.

STEP 9 – Cook for another 2-3 mins. and then add 1 cup water and mix well.

STEP 10 – Add paneer cubes and cardamom powder, cover the pan and cook on low flame.

Add cream and mix well.

Garnish it with some chopped coriander and serve.

    Shahi Paneer Korma prepared with this Mughlai recipe has a thick gravy base which makes it suitable to be served with chapatti, roti, butter naan, for lunch or dinner.

You can serve it with steamed or jeera rice and you won’t be disappointed.