Paneer Korma Mughlai Shahi Paneer Korma Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 2.Add tomatoes, cashews, and spices. Cook until the tomatoes are soft and the mixture thickens.
• STEP 3.Blend the mixture into a smooth paste. Return it to the pan and add cream, milk, and paneer cubes. Simmer for a few minutes.
• STEP 4.Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before blending to get a smooth paste.
• You can adjust the consistency of the gravy by adding more milk or water.
• For a richer flavor, you can add a teaspoon of ghee while sautéing the onions.

Storage and Serving

• Paneer Korma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Paneer Korma hot with naan, roti, or steamed rice.