Thursday, December 9, 2010

Paneer Shahi Korma

This has been a very cold winter here so far. News papers are boasting it as one in a life time event, perhaps happening here after year 1960.And we are expecting white Christmas this year.
Not the kind of weather I would say I enjoy but then I like to see white snow everywhere. So, all is fair. I clicked these pictures last week when it was snowing here.

Now if you have enjoyed the pictures, then shall we move to the recipe for this post..

I always have a fascination towards Mughlai cuisine. Although, I must admit that I like to indulge once in a while with that much of spices and cream or nuts. But when I do, I make sure I use it generously. This recipe is like many other recipes out there in net. But I was very much making a much improvised version of Julie Sahni’s recipe from her cooking book “Classical Indian Cooking”. Although, I have put the spice content to some higher level.
This is an excellent party menu-recipe when you want to satisfy your vegetarian guest. Richness of the gravy and the flavour of paneer make it a winner, but then Kormas are thought to be like that. I have clicked the pictures in night, so the not so clear image. Initially, I thought I will be clicking with the left-over paneer shahi korma next morning with bright sunny light, but we hadn’t any left-over. It was all gone, even my picky-eater daughter couldn’t resist it with that much of spice.
Here to the recipe

Paneer Shahi korma

Recipe Requirements
2 -3 medium size onions
4-5 garlic
1 inch ginger
5-6 tsp of grounded coriander
2-3 tsp of grounded red pepper
1 tsp of grounded turmeric
1-2 green chilies slit in between
Salt as per taste
About ¼ cup of cooking oil
1 cup plain yogurt lightly beaten
15-18 almonds
Soak about 15-16 almonds in some lukewarm water. After about 20-30 mints, peel the skin and then transfer to the food processor jar or kitchen grinder whatever you have.
Make a smooth paste in a heavy duty processor with the following ingredients
Blanched almonds, 2-3 onions, about 1 inch ginger and 3-4 fat garlic, 4-5 tsp grounded coriander powder, 2 tsp red pepper powder, turmeric powder, green chilly and some water + some oil.
Heat up a saucepan, add in 4-5 cloves, and add in the above prepared paste. Fry it well for 8-10 mints at medium high flame.
Add in about whisked 1 cup yogurt. TIP-Adding yogurt in batches to the sauce reduces the chances of curdling the sauce; gently fold in yogurt about 2-3 tbs one at a time probably at a very low flame, stirring continuously so that it gets all incorporated to the sauce. Never hurry this step.
Add about 1 and half cup of lukewarm water depending on the gravy you want. If you want thick gravy adding 1 or perhaps ¾ cup of lukewarm water is sufficient.
Cover it and cook it at low for 15-20 mints. Make sure to check in between so that the gravy/sauce doesn’t get stick at the bottom of the pan.
When the sauce has just started to become thick, then add sliced paneer pieces and take it off from the flame.As you add paneer, it has a tendency to soak up the gravy. So it’s better to keep some gravy otherwise at the time of serving, the gravy will dry up.If you wish you may add cream or butter at the time of serving.
Serve with warm cooked rice or naans.Enjoy!!

Calling Your Attention
Please do not forget to send your lovely stories about food fiction to Chalks and Chopsticks-6 .Click on the right sidebar at the top for further details or visit this old page- Click Here .You can now use the logo also.

I need your support to make this event a success.Deadline has been extended to 20 th of Dec 2010.

Enjoy your stay in Spice and Curry and Happy Cooking.


  1. Jaya ... ager post e amar comment paoni? Kemon acho? Mail korechi, peyecho?

  2. Sharmila,
    na rey ami pae ni mail and comment ekhono..dekhchi abaar check korchi mail ..hugs

  3. I love he writting on the snow, and the curry indeed looks creamy delicious.

  4. SNow snow everywhere, loved the writting on the snow, creamy paneer shahi korma looks extra ordinary and delicious..

  5. Beautiful photographs, Jaya. I make paneer korma with tomato and cashewnut paste. Your version looks yummy.

  6. beautiful pictures...am yet to see such snowfall. recipe ta durdanto ar chobitao.

  7. Happy,Priya,Suja,
    Thanks for coming and liking the writing on snow ;-D..hugs

    yeah,I too make creamy shahi paneer that way, but trust me this one is even is better..

    Thanks for liking this post..

    hugs and smiles

  8. looks good,yummy n amazing....deli--------------cious

  9. Dear Jaya
    I wished I had seen this recipe yetserday. I was scratching my head to use a recipe for paneer. Finally I used a great tilwala potato recipe of Sangeeta, which is a great recipe but was not compatible with Paneer ha ha.
    WIll try next time.
    have a nice day

  10. Khub shundor dekhte tomaar Paneer Shahi Korma, Jaya. Enjoy the winter, BBC te dekhi ki oboshtha. Take care.


Thank you for taking out some time from your busy schedule to post here.Please Do not spam this space.