— SUITABLE FOR PURE VEGETARIAN FOOD —
Classic Shahi Korma Masala is an exclusive spice mix for the preparation of various types of korma. Make perfect korma using vegetables (Navratan Korma), paneer (Shahi Paneer), or any meat based korma.
Coriander Seed, Cumin Seed, Black Salt, Red Chili, Turmeric, Chick-pea, Cassava-starch, Mace, Nutmeg, Fennel Seed, Cassia Leaf, Garlic, Ginger, Poppy Seed (khus-khus), Cinnamon, Cassia Bud, Sesame Seed, Fenugreek Seed, Mustard Seed, and Black Pepper.
Typically use 2 tsp for ¼ kg of of main ingredient.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
SHAHI PANEER KORMA
200g Paneer | 1½-inch cubes
Make cooking paste using:
½ cup Curd (thick and should not be sour)
¼ cup Coconut (fresh grated)
1 tsp Ginger (paste)
2 Green Chili
10 nos Cashew-nut
1 Tbs poppy seeds
½ tsp Red Chili powder—more if required
1 tsp Sugar
1 tsp Salt
3 tsp classic shahi korma masala
Grind to thick paste. Keep aside.
Heat 2 Tbs ghee—or butter—in a non-stick pan over medium heat. Fry the paneer cubes till light brown. Drain off and keep aside. Add 1 Tbs cooking oil to the same pan and heat. Add 2 small tej patta and fry till brown. Add 200g onion (chopped fine) and sauté till light brown. Lower heat, add the cooking paste and stir-fry for 2 minute. Add ½ cup water, mix well. Raise heat and bring gravy to boil. Add fried paneer. Lower heat and cook for 5 minutes or until the gravy is thick. Check salt. Remove heat. Lightly garnish with fried almond flakes—optional.
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