Shahi

Paneer Korma

With Cashew-Coconut Gravy: A Step-By-Step Guide For Beginners

Shahi Paneer Korma Recipe

Ingredients

• 250 gms paneer, cut into cubes

• 2 medium onions, sliced

• 2 medium tomatoes, chopped

• ½ cup cashews

• ¼ cup grated fresh coconut (or desiccated coconut)

• 1 tbsp ginger-garlic paste

• 1–2 green chillies

• 2–3 tbsp fresh cream

• 2 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 bay leaf

• 2–3 green cardamoms

• 1-inch cinnamon stick

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp turmeric powder

• ½ tsp red chilli powder

• Salt, to taste

• Fresh coriander, for garnish

Method

Step 1

Soak the cashews in warm water for 15 minutes. Blend them with grated coconut and a little water to form a smooth paste. This paste is the backbone of the korma, giving the gravy its velvety consistency.

Step 2

Heat ghee or oil in a pan. Add cumin seeds, bay leaf, cardamom, and cinnamon. Let them crackle and release their fragrance. Add sliced onions and sauté until golden. Then, add the ginger-garlic paste and green chillies, cooking until the raw aroma disappears.

Step 3

Add chopped tomatoes and cook until they soften and release oil. Mix in turmeric, coriander powder, and red chilli powder. Stir well to create a flavourful masala base.

Step 4

Allow the onion-tomato mixture to cool slightly. Blend it into a smooth paste, ensuring no lumps remain. This step is essential for a silky gravy that coats the paneer evenly.

Step 5

Return the paste to the pan and cook on medium heat. Stir in the cashew-coconut paste, mixing thoroughly. Add water to adjust the consistency, then simmer until the gravy thickens.

Step 6

Gently place paneer cubes into the gravy. Simmer for a few minutes so they absorb the flavours. Add cream and garam masala towards the end, stirring carefully to avoid breaking the paneer. Garnish with fresh coriander.

How to Serve Shahi Paneer Korma

This dish is best enjoyed hot, straight from the pan. Its creamy texture pairs perfectly with soft naan, butter roti, or plain or matar kulcha. For rice lovers, jeera rice or a mild vegetable pulao makes a balanced plate. A simple cucumber salad or raita on the side provides freshness and lightness against the richness of the gravy. When served as part of a festive thali, it often accompanies dal makhani, pulao, and a sweet treat like gulab jamun, completing the royal experience.

Tips to Get It Right Every Time

• Always use fresh paneer for the best results. If store-bought, soak it in warm water for a few minutes to soften.

• Slow cooking allows the cashew-coconut paste to blend with the spices and develop depth of flavour.

• If the gravy feels too heavy, add a little lemon juice or extra green chilli to balance the taste.

• The gravy base can be prepared a day before. Add paneer and cream just before serving to keep the dish fresh.

The Regal Touch at Your Table

Shahi Paneer Korma is more than just a curry; it is a testament to India’s rich culinary heritage. The dish transforms simple ingredients into something celebratory, thanks to the careful use of nuts, coconut, and cream. Beginners will find that once the basic steps are mastered, the korma becomes a versatile recipe that can be adjusted with different Indian spices or garnishes. Whether cooked for a family gathering or a festive dinner, it can impress with its rich taste and smooth texture.