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Prep time
5 minutes
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Cook time
15 minutes
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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.
—MasalaMama
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Ingredients
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1
jar Masala Mama Korma Simmer Sauce https://food52.com/shop...
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2 tablespoons
ghee or oil
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7-8 ounces
Paneer, cubed
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4 ounces
spinach, coarsely chopped
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½ cups
coconut milk (more for a creamier curry)
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2 tablespoons
almond or cashew butter
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¼ teaspoons
red pepper flakes (optional, more for additional heat)
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Mama's Perfect Basmati Rice https://food52.com/recipes...
Directions
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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.
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Stir in Masala Mama Korma Simmer Sauce, Coconut milk, nut butter, spinach and red pepper flakes.
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Simmer until paneer is heated through and the spinach has wilted. Add stock or water if sauce is too thick.
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Adjust salt to taste, garnish with sliced almonds and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.
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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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