Shahi Paneer Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and cardamom pods.
• STEP 2.Add onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste and cook for another minute.
• STEP 4.Add tomatoes, cashews, and spices. Cook until the tomatoes are soft and the mixture thickens.
• STEP 5.Remove the mixture from heat and let it cool slightly.
• STEP 6.Transfer the mixture to a blender and blend until smooth.
• STEP 7.Return the blended mixture to the pan and add paneer cubes and cream.
• STEP 8.Cook for 5-7 minutes, stirring occasionally, until the paneer is heated through.
• STEP 9.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make the dish spicier, you can add red chili powder or green chilies to the sauce.
• For a vegan version, you can substitute paneer with tofu and cream with coconut milk.

Storage and Serving

• Leftover Shahi Paneer Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.