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SHAHI PANEER AND SPINACH KORMA

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. 

Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy
Serves: 4

Ingredients 

1 jar Masala Mama Korma sauce
2 tablespoons ghee or oil
7-8 oz. Paneer, cubed
¼ lb or 4 oz spinach*, coarsely chopped
½ cup coconut milk (add more for a creamier sauce)
2 tbsp almond/cashew butter 
¼ - ½ tsp red pepper flakes 
Salt to taste

Directions

  1. 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.

  2. Stir in Masala Mama Korma sauce**, Coconut milk, nut butter, spinach and red pepper flakes.

  3. Simmer until paneer is heated through and the spinach has wilted. 

  4. Add stock or water if too thick.

  5. Adjust salt to taste, garnish with sliced almonds and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*You can also use baby spinach

**Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

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.