Indian Shahi Paneer Korma Recipe

Paneer: Indian cottage cheese, cubed for the recipe.

Ghee: Clarified butter used for sautéing.

Onion: Finely chopped to form the base of the sauce.

Tomato puree: Adds a rich tomato flavor to the dish.

Heavy cream: Provides a creamy texture to the korma.

Ginger-garlic paste: A blend of ginger and garlic for aromatic flavor.

Garam masala: A spice blend that adds warmth and depth.

Coriander powder: Ground coriander seeds for a citrusy note.

Turmeric powder: Adds color and a subtle earthy flavor.

Red chili powder: Provides heat and vibrant color.

Salt: Enhances the overall flavor of the dish.

Cashew nuts: Soaked and blended to create a rich paste.

When preparing paneer for this Shahi Paneer Korma, it's essential to ensure that the paneer cubes are fresh and soft. To achieve this, you can soak the paneer in warm water for about 10 minutes before adding it to the dish. This step helps in maintaining the paneer's tenderness and prevents it from becoming rubbery during cooking. Additionally, when sautéing the onions, make sure they are finely chopped and cooked until they are a deep golden brown. This caramelization process enhances the overall flavor of the korma and adds a rich depth to the dish.

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good plant-based alternative.

• ghee - Substitute with butter: Butter provides a similar richness and flavor, though it lacks the nutty aroma of ghee.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity to achieve a similar taste.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though you may need to cook them down a bit longer.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness that complements the spices well.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Using fresh ingredients can provide a more robust flavor.

• garam masala - Substitute with curry powder: Curry powder has a different spice blend but can provide a similar depth of flavor.

• coriander powder - Substitute with cumin powder: Cumin has a warm, earthy flavor that can complement the other spices in the dish.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• cashew nuts - Substitute with almonds: Blanched and blended almonds can provide a similar creamy texture and nutty flavor.

• Allow the Shahi Paneer Korma to cool completely before storing. This prevents condensation, which can make the dish soggy and affect its texture.

• Transfer the cooled korma into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.

• If you plan to consume the korma within 2-3 days, store it in the refrigerator. The cool temperature will help preserve the flavors and prevent spoilage.

• For longer storage, place the airtight container in the freezer. The Shahi Paneer Korma can be frozen for up to 2 months without significant loss of flavor or texture.

• When ready to reheat, thaw the korma in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's consistency.

• Reheat the korma in a pan over medium heat, stirring occasionally to ensure even heating. You can add a splash of heavy cream or milk to restore its creamy texture.

• Avoid reheating the korma multiple times, as this can degrade the quality and taste. Reheat only the portion you plan to consume.

• If you notice any changes in smell, color, or texture, it's best to discard the korma to avoid any health risks.

• Label the storage container with the date of preparation. This helps keep track of how long the korma has been stored and ensures you consume it within a safe timeframe.

• For an added touch, garnish the reheated Shahi Paneer Korma with fresh cilantro or a sprinkle of garam masala before serving to refresh its flavors.

• Stovetop Method:

  1. Place a non-stick pan on medium heat.
  2. Add a small amount of ghee or butter to the pan.
  3. Once the ghee melts, add the leftover Shahi Paneer Korma.
  4. Stir occasionally to ensure even heating.
  5. If the gravy thickens too much, add a splash of water or heavy cream to adjust the consistency.
  6. Heat until the paneer is warmed through, approximately 5-7 minutes.

• Microwave Method:

  1. Transfer the Shahi Paneer Korma to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the korma halfway through to ensure even heating.
  5. If needed, heat for an additional 1-2 minutes until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Shahi Paneer Korma to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Check to ensure the paneer is heated through before serving.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it does not touch the water.
  3. Add the Shahi Paneer Korma to the bowl.
  4. Stir occasionally to ensure even heating.
  5. Heat until the paneer is warmed through, approximately 10-15 minutes.

• Pan: Used for heating ghee and cooking the ingredients.

• Spatula: Essential for stirring and mixing the ingredients in the pan.

• Knife: Needed for finely chopping the onions.

• Cutting board: Provides a surface for chopping the onions.

• Blender: Used for blending the soaked cashew nuts into a paste.

• Measuring spoons: Helps in accurately measuring the spices and ghee.

• Measuring cup: Used for measuring the tomato puree, heavy cream, and chopped onions.

• Bowl: Useful for soaking the cashew nuts before blending.

• Serving dish: For presenting the finished Shahi Paneer Korma.

Prep ingredients in advance: Chop onions, cube paneer, and blend cashew nuts beforehand to streamline the cooking process.

Use store-bought tomato puree: Save time by using ready-made tomato puree instead of making it from scratch.

Pre-measure spices: Measure out turmeric powder, red chili powder, coriander powder, and garam masala before you start cooking.

Cook in a single pan: Minimize cleanup by using one pan for the entire recipe.

Simmer while multitasking: Let the paneer simmer while you prepare other parts of your meal.