5 Ingredients or Fewer

Shahi Paneer and Spinach Korma

September 21, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Shahi (royal) dishes have their origins in the royal kitchens of the Mughals. The curry is a divine combination of onions, spices, nuts and cream. It can be made with meat or paneer, I added spinach to make this dish a little more vibrant and nut butter to make it Shahi. If you don’t have access to paneer, substitute haloumi cheese, it’s great.

What You'll Need
  • 1 jar Masala Mama Korma Simmer Sauce https://food52.com/shop...
  • 2 tablespoons ghee or oil
  • 7-8 ounces Paneer, cubed
  • 4 ounces spinach, coarsely chopped
  • ½ cups coconut milk (more for a creamier curry)
  • 2 tablespoons almond or cashew butter
  • ¼ teaspoons red pepper flakes (optional, more for additional heat)
  • Mama's Perfect Basmati Rice https://food52.com/recipes...
  1. Heat oil in a medium-sized saucepan over medium-high heat. Add paneer and gently sear until lightly brown on the sides, approximately 3-5 minutes.
  2. Stir in Masala Mama Korma Simmer Sauce, Coconut milk, nut butter, spinach and red pepper flakes.
  3. Simmer until paneer is heated through and the spinach has wilted. Add stock or water if sauce is too thick.
  4. Adjust salt to taste, garnish with sliced almonds and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.
  5. TIP: Heat naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top it with some butter.

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