Shahi Paneer Korma is a mild, pale, creamy curry dish made with yogurt, cream and nut paste. It is popular in Punjab and is different from Mughlai Korma in which Khoya is used in place of cream.Ingredients:
- 1 pound Paneer cubes
- ½ cup crispy fried onions
- ¼ cup cashew nut paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp green chilies paste
- ¼ tomato chopped
- ½ cup yogurt
- ¼ cup fresh cream
- ½ cup milk
- Pinch of saffron (optional)
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- ¼ tsp cumin powder
- ¼ cup cooking oil
- Salt to taste
- Coriander leaves, finely chopped
- In a bowl take smooth yogurt and mix in cashew paste, red chili powder, coriander powder, cumin powder, garam masala and salt. Keep it aside for later use.
- Heat oil in a pan and sauté paneer cubes till they are golden. Drain them on an absorbent paper and keep aside.
- Add ginger garlic green chili paste to the same pan and fry until light brown. Add chopped tomato and cook till tomato becomes mushy.
- Add yogurt mix and stir continuously.
- Crumble crispy fried onion slices with hands and mix in the paneer gravy.
- Dissolve saffron in warm milk and add to the gravy.
- Simmer for 3-4 minutes on low heat and transfer to a serving dish.
- Garnish with cream and chopped coriander
- Serve hot with Tandoori Roti or Paratha.
Do You Know?
From Akbarnama (Book of Akbar – an official biographical account of the third Mughal Emperor), it appears that Korma was created in the royal kitchen of Akbar during mid 1500s. It is surmised that Korma was a fusion of Persian and Indian Cuisine by Rajputs employed in the service of Jodhabai.
Rajputs created Korma and named it after 'Kurma', a well known Rajput tribe. Most likely ingredients were: Mutton (boneless meat, and bone-in meat), Curd (Yogurt), Cardamom, Black Peppercorn, Ginger, and lots of Saffron. Turmeric was rarely used in the royal kitchen to cook meat dishes. The dish was cooked slow and long, till the meat is tender.