Shahi Paneer Korma with Vegetables

Shahi paneer korma is a rich, creamy and delicious curry. Adding a combination of vegetables makes this a colorful and wholesome dish.

Though the dish sounds royal and fancy, it is quite easy to make. A tasty side dish to serve with both pulao or flatbread. Try this lovely curry recipe, I am sure you will love it.

About the Recipe

Paneer is one of my family favorite protein. My kids love it in any dish. This Indian lasagna with paneer and this paneer dosa are their favorite. So I love trying new recipes for them.

'Shahi' literally means regal or royal. So this shahi korma aka shahi mixed vegetable curry is a rich and flavorful dish. It is creamy, colorful and delicious.

Shahi curry is a classic dish that you will find in many Indian restaurants. It is generally offered with different proteins. But it is quite easy to make at home. My version also includes mix vegetables along with paneer making this a paneer shahi korma with vegetables.

Tomato puree is the base of this mix vegetable curry. Warm Indian spices make it aromatic and delicious. Ground almonds or almond flour and heavy cream makes the gravy creamy and decadent.

This mix veg curry is great to make for parties or when you have company. Like most other Indian gravy curries, this curry tastes even better as it sits. So make it ahead of time and warm slightly when ready to serve.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this shahi mix veg curry with paneer:

• Paneer - I usually use store bought paneer.
• Mix vegetables - I usually use carrot, green peas, red & green bell peppers and cauliflower. But you can also add green beans, potato or broccoli.
• Tomato puree - I always have crushed tomatoes or canned tomato puree on hand. But you can also grind fresh tomatoes to make your own puree.
• Spices - red chili powder, turmeric, ground coriander, ground cumin, garam masala.
• Cumin seeds and bay leaves.
• Ginger + garlic paste.
• Almond butter or ground almonds. You can also use ground cashews instead.
• Heavy cream - adds richness to the curry. But you can skip it or use coconut cream instead.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this shahi vegetable and paneer korma:

Heat oil and butter in a large pan on medium heat. Once the butter melts, add the cumin seeds and bay leaf. Cook until fragrant. Add onions and sauté till lightly browned around the edges. Add the ginger+garlic paste and cook for 1~2 minutes.

Stir in the peppers and the mix vegetables. Cook, stirring occasionally, until the veggies are tender. Next add the tomato puree.

Add turmeric, red chili powder, ground coriander, ground cumin, salt and water. Mix well, cover the pan and simmer the mixture for the flavors to mingle.

Stir in the almond butter or ground almonds. Add the paneer. Add more water if needed, cover and cook. Lower the heat, stir in cream and garam masala.

Finally sprinkle the chopped cilantro and turn off the heat. Serve with pulao or flatbread.

Expert Tips

• I usually use carrot, green peas, red & green bell peppers and cauliflower. But you can also add green beans, potato or broccoli. Also feel free to use frozen mix vegetables.
• You can use canned crushed tomatoes or tomato puree on hand. Or make your own puree by blending 3~4 medium size fresh tomatoes.
• To make the gravy even richer, you can use ground brown onion paste.
• For that creamy, nutty flavor, you can use either store bought almond butter or use ground almonds. Simply dry roast 1~2 tablespoons almonds and grind to a powder. You can also use cashews instead of almonds.
• To make this a vegan recipe, omit butter/ ghee and heavy cream. You can use coconut cream or other plant based creamer instead. Substitute paneer with tofu or boiled beans.
• Curry can be made 2 days ahead of time. Store in the fridge until ready to use and reheat thoroughly before serving.
• Leftover curry can be stored for up 3 days in the fridge or up to 1 month in the freezer.

You might also like

Here are a few more delicious Indian restaurant style recipes you might like:

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Recipe Card

Shahi Mixed Vegetable & Paneer Curry

Shahi paneer korma is a creamy and delicious curry. Adding mix vegetables makes this a colorful and wholesome. Serve with pulao or naan.

Author: Pavani

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Side Dish

Cuisine: north indian

Servings: 6 servings

Ingredients

1x2x3x

• 2 tablespoons Oil
• 1 tablespoon Unsalted butter or ghee
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 Medium Onion, finely chopped
• 1½ teaspoon Ginger+garlic paste
• 1 Small Red bell pepper, chopped
• 1 Small Yellow bell pepper, chopped
• 2 cups Mix Vegetables*
• 1 cup Tomato Puree
• ¼ teaspoon Turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Ground Coriander
• ¼ teaspoon Ground Cumin
• To taste Salt
• ½ cup Water, plus more if needed
• 1 tablespoon Almond Butter or ground almonds
• 1 cup Paneer, cubed
• 3 tablespoons Cream
• 1 teaspoon Garam masala
• 3 tablespoons Cilantro, finely chopped

Instructions

• Heat oil and butter in a large pan on medium heat. Once the butter melts, add the cumin seeds and bay leaf. Cook for 30 seconds ~ 1 minute or until fragrant. Add onions and sauté till lightly browned around the edges, about 3~4 minutes. Add the ginger+garlic paste and cook for 1~2 minutes.

  Stir in the peppers and the mix vegetables. Cook, stirring occasionally, until the veggies are tender, about 6~8 minutes.
• Next add the tomato puree along with turmeric, red chili powder, ground coriander, ground cumin, salt and water. Mix well, cover the pan and simmer the mixture for 4~5 minutes for the flavors to mingle.
• Stir in the almond butter or ground almonds. Add the paneer. Add more water if needed, cover and cook for 7~8 minutes.

  Lower the heat, stir in cream and garam masala. Cook for 2~3 minutes. Finally sprinkle the chopped cilantro and turn off the heat. Serve with pulao or flatbread.

Video

Notes

• I usually use carrot, green peas, red & green bell peppers and cauliflower. But you can also add green beans, potato or broccoli. Also feel free to use frozen mix vegetables.
• You can use canned crushed tomatoes or tomato puree on hand. Or make your own puree by blending 3~4 medium size fresh tomatoes.
• To make the gravy even richer, you can use ground brown onion paste.
• For that creamy, nutty flavor, you can use either store bought almond butter or use ground almonds. Simply dry roast 1~2 tablespoons almonds and grind to a powder. You can also use cashews instead of almonds.
• To make this a vegan recipe, omit butter/ ghee and heavy cream. You can use coconut cream or other plant based creamer instead. Substitute paneer with tofu or boiled beans.
• Curry can be made 2 days ahead of time. Store in the fridge until ready to use and reheat thoroughly before serving.
• Leftover curry can be stored for up 3 days in the fridge or up to 1 month in the freezer.

Nutrition

Calories: 284kcal | Carbohydrates: 18g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 62mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4002IU | Vitamin C: 51mg | Calcium: 233mg | Iron: 2mg

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