How long does Paneer Shahi Korma keep in the fridge?

Paneer Shahi Korma keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Paneer Shahi Korma ahead of time?

Yes. Paneer Shahi Korma is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Paneer Shahi Korma?

Classic pairings include naan, rumali-roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Mild

Paneer Shahi Korma

Name: Paneer Shahi Korma
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 450 g paneer, cubed; 2 onions, fried golden; 15 cashews, soaked; 1 tbsp ginger-garlic paste; 6 green cardamom; 1 inch cinnamon; 4 cloves; 1 tsp white pepper; 2 tbsp low-fat cream; 2 tbsp ghee; 1 pinch saffron in warm milk; 2 drops kewra water; 0.25 cup coriander, chopped; 1 tsp salt

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Cashew-cream simmer

Time: 45 min
Serves: 4
Calories: 460 kcal
Protein: 24 g

0:00 / 1:30

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Method

1Boil fried onions + cashews in 1 cup water for 6 minutes; cool and blend silky pale.
2Heat ghee, drop whole spices, add ginger-garlic and white pepper.
3Pour in the cashew-onion paste over LOW heat, stir 8 minutes till oil rises and the colour stays ivory.
4Add salt, a splash of warm water for consistency.
5Slip in paneer cubes, gently bubble 8 minutes — never boil hard.
6Finish with cream, saffron milk and kewra; scatter coriander — pale, regal, restrained.

About this recipe

Swap paneer for tofu and use cashew cream instead of dairy cream.

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Method

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