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Shahi Paneer Korma with Vegetables Recipe

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4.3 from 82 reviews

Shahi Paneer Korma with Vegetables is a rich and creamy North Indian dish featuring tender cubes of paneer and mixed vegetables cooked in a fragrant, mildly spiced almond and tomato-based gravy, enriched with cream and aromatic spices. This regal dish is perfect for special occasions or a luxurious weeknight meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Spices & Seasonings

  • 1 teaspoon Cumin seeds
  • 1 Bay leaf
  • ¼ teaspoon Turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Ground Coriander
  • ¼ teaspoon Ground Cumin
  • To taste Salt
  • 1 teaspoon Garam masala

Vegetables & Paneer

  • 1 Medium Onion, finely chopped
  • 1 Small Red bell pepper, chopped
  • 1 Small Yellow bell pepper, chopped
  • 2 cups Mixed Vegetables (such as peas, carrots, beans, cauliflower)
  • 1 cup Paneer, cubed

Liquids & Fats

  • 2 tablespoons Oil
  • 1 tablespoon Unsalted butter or ghee
  • 1½ teaspoon Ginger and garlic paste
  • 1 cup Tomato puree
  • ½ cup Water, plus more if needed
  • 1 tablespoon Almond butter or ground almonds
  • 3 tablespoons Cream

Garnish

  • 3 tablespoons Cilantro, finely chopped

Instructions

  1. Heat the base: In a large pan or skillet, warm 2 tablespoons of oil and 1 tablespoon of unsalted butter or ghee over medium heat until the butter melts and is fragrant.
  2. Temper spices: Add 1 teaspoon cumin seeds and 1 bay leaf to the hot oil. Let them sizzle for about 30 seconds to release their aroma without burning.
  3. Sauté onions and ginger-garlic paste: Add the finely chopped medium onion to the pan. Cook, stirring frequently, until the onions turn golden brown, about 7-8 minutes. Then, add 1½ teaspoons of ginger and garlic paste and cook for another 1-2 minutes until fragrant.
  4. Add peppers and vegetables: Stir in the chopped red and yellow bell peppers along with the 2 cups of mixed vegetables. Cook for 3-4 minutes, stirring occasionally, to slightly soften them.
  5. Incorporate tomato and spices: Pour in 1 cup tomato puree and mix well. Add ¼ teaspoon turmeric, 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground coriander, ¼ teaspoon ground cumin, and salt to taste. Stir everything thoroughly to combine all the spices evenly.
  6. Add water and simmer: Pour in ½ cup water to help the vegetables cook and the spices meld together. Stir, then cover the pan and let it simmer on low-medium heat for about 10-12 minutes, stirring occasionally. Add a splash more water if the gravy becomes too thick.
  7. Add almond butter and paneer: Stir in 1 tablespoon almond butter or ground almonds to enrich the gravy, mixing well. Next, gently fold in 1 cup cubed paneer. Cook uncovered for 5 minutes, allowing the paneer to absorb the flavors while the sauce thickens slightly.
  8. Finish with cream and garam masala: Stir in 3 tablespoons cream and 1 teaspoon garam masala. Heat through for another 2 minutes, making sure the dish is creamy and aromatic but not boiling.
  9. Garnish and serve: Remove from heat, sprinkle with 3 tablespoons finely chopped fresh cilantro, and serve hot with naan, roti, or steamed basmati rice.

Notes

  • You can customize the mixed vegetables according to your preference. Common choices include peas, carrots, green beans, and cauliflower.
  • If you want a vegan version, substitute paneer with firm tofu and use coconut cream instead of dairy cream and butter.
  • Add water gradually during simmering to achieve your desired gravy consistency.
  • For a richer taste, roast the almonds before grinding or using almond butter.
  • This dish pairs beautifully with Indian breads like naan or paratha and fragrant basmati rice.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/shahi-paneer-korma-with-vegetables-recipe/