Today’s recipe is a beautiful Indian curry called Vegetable Shahi Korma. This curry is perfectly jeweled with beautiful colors speckled in creamy white gravy! The best part of this Korma is the rich, creamy gravy and that’s why it is called Shahi Korma. The flavors are so subtle and yet so flavorful that this is extremely delicious.
Korma is not to be confused with Kurma. I have different variations of Kurma on my blog and Kurma is essentially a South Indian gravy, made with coconut based masala. It is also rich and delicious but very different from a Korma. Korma is mostly white in color owing the creaminess to rich paste made out of cashews. Tomatoes are not added in a Korma and the flavors are subtle.
Few days back when I was in the fridge clean up mode, I made this Shahi Korma to go with special kind of Indian bread called Laccha Paratha (recipe coming up next). It was really delicious and once the vegetables are chopped, making this Shahi Korma is very easy.
To make Vegetable Shahi Korma
What I used –
- Onion, 1 large
- Mixed Vegetables Chopped, 2 cups (I used Carrots, French Beans, Potato & Green Peas)
- Paneer Cubes, 50 gms or ½ cup
- Cashews, 8-10
- Ginger Garlic Paste, 1 tsp
- Green Chillies, 2
- Fresh Cream, 1 tbsp
- Garam Masala Powder, ½ tsp
- Cardamom Powder, ¼ tsp
- Oil, 1 tbsp
- Cumin Seeds, ½ tsp
- Salt, as needed
- Coriander Leaves, a few
- Water, as needed
Prep Work –
1. Cut vegetables length-wise and blanch them in boiling water for 4-5 mins with closed lid. Drain from water and set aside.
2. Chop onion finely and slit green chillies length-wise.
3. Make a smooth paste out of cashews by grinding them fine and then again after adding ½ cup of water. Set this aside.
4. Cut Paneer into small cubes and reserve a couple of cubes for garnish.
How I made –
1. In a nonstick pan, heat oil. Add cumin seeds and let them crackle. Add finely chopped onions and slit green chillies. Fry until translucent and add ginger garlic paste. Fry for a couple of minutes until the raw smell is gone.
2. Add cashew paste and cook for 3-4 mins on low flame until the cashew paste is cooked and there is no raw smell. Add cardamom powder and garam masala powder. Add the blanched veggies and mix well.
3. Add salt as needed and cook on low flame for another 4-5 mins until it comes together. Add paneer cubes and cook for another couple of minutes. Add fresh cream and mix well. Remove from heat. Finally add finely chopped coriander leaves.
4. Serve hot with fresh chopped coriander leaves and grated paneer on top. Goes really well with any Indian bread.
- The choice of vegetables is as per preference. Carrots, French Beans, Cauliflower, Potatoes & Green Peas can be used as available.
- Make sure not to burn the gravy and always cook on low flame as it would impact the white color.
- Alternative to making cashew paste, blanched/fried onions can be blended along.
- Instead of cashews, blanched almonds can be used too.
- In some restaurants raisins are added too but I feel that it makes the gravy too sweet. If desired, add them.
- Adjust number of green chillies as per spice preference.