Paneer Shahi Korma

Cuisines

Best for

Recipe

Ingredients

	200 grams	Paneer , cubed
	2 tablespoons	Ghee
	1 medium	Onion , finely sliced
	1 teaspoon	Ginger-garlic paste
	1 cup	Yogurt , whisked
	1 teaspoon	Coriander powder
	1/2 teaspoon	Cumin , powder
	1/2 teaspoon	Turmeric powder
	1/2 teaspoon	Red chili powder
	1/2 teaspoon	Garam masala
	1/4 cup	Cashew , soaked and ground to a paste
	1/4 cup	Cream , whipped or vanilla ice
	1 teaspoon	Sugar
	—	Salt , to taste
	2 tablespoons	Raisin
	1 tablespoon	Rose water
	1 tablespoon	Saffron , strands, soaked in 2 tablespoons of warm milk
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Heat ghee in a pan and fry the paneer cubes until golden brown. Remove and set aside.
2. 2 In the same pan, add sliced onions and sauté until they turn golden brown.
3. 3 Add ginger-garlic paste and sauté for another minute.
4. 4 Lower the heat and add whisked yogurt, stirring continuously to prevent curdling.
5. 5 Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
6. 6 Add the cashew nut paste and cook for another 2 minutes.
7. 7 Stir in the cream, sugar, and fried paneer cubes. Mix well.
8. 8 Add raisins, rose water, and saffron milk. Cook for 5-7 minutes on low heat until the paneer absorbs the flavors.
9. 9 Sprinkle garam masala and chopped coriander leaves. Mix gently.
10. 10 Serve hot with naan or steamed rice.