🍛 Shahi Paneer Korma
Shahi paneer korma is a festive North Indian curry in which paneer and whole cashews simmer in a creamy tomato sauce perfumed with saffron and garam masala. It is mild, rich and fragrant, with a velvety texture. It is served with rice or flatbread for special occasions.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g paneer, cubed
- 60 g cashews (half ground, half whole)
- 100 ml cream
- 3 tomatoes, puréed
- 1 onion, finely chopped
- Pinch of saffron in 2 tbsp warm water
- 1 tsp garam masala
- 1 tbsp oil
- Salt
Method
- Heat oil and cook the onion until soft and golden.
- Add the tomato purée and cook 10 minutes.
- Stir in the ground cashews, garam masala and salt, add a splash of water and simmer 5 minutes.
- Add the cream, saffron, whole cashews and paneer; simmer gently 5–8 minutes.
How to make it lighter
- Cut the cream by half and loosen the sauce with water.
- Skip the whole cashews and keep only the ground ones for body.
- Pair with a large portion of plain vegetables to balance the meal.
History
Korma refers to the braising style of the Mughal kitchens of North India, and 'shahi' ('royal') marks the richest versions with nuts and cream. It is widely served at weddings, festivals and in Indian restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →