— 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 2 small tej patta; fry tej patta 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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