Paneer is a non-melting cottage cheese that is well-loved for its flavorful taste and versatility. Many paneer recipes vary from region to region, depending on the culture and accessibility. Paneer korma vs. Shahi paneer is a popular comparison in the Indian subcontinent, and we’re here to discuss every aspect of it.
1. Paneer Korma Vs. Shahi Paneer: Get To Know These Indian Cuisines
Paneer Korma is a delectable paneer curry that contains paneer cubes cooked in a yogurt-based gravy. This Mughlai-based dish is usually served with plain basmati rice, jeera rice, and Indian flatbread like butter naan, roti, or chapati.
Paneer Korma is renowned for its rich, creamy, luscious gravy that is enriched with dry fruits, kewra water, and saffron which add a regal taste. Paneer Korma is a famous dish in every Indian restaurant and is especially served on special occasions.
Shahi paneer is another scrumptious dish that finds its roots in Mughal cuisine. The deliciously rich and creamy Indian dish is made for royalty as its very name ‘shahi’ translates to ‘royal’.
Shahi paneer is made with a potpourri of flavors and is served with rice and Indian flatbread. This royal dish serves as a lightened version of the other heavier dishes like palak paneer. Here are some shahi paneer vs palak paneer pointers for an insightful read on both dishes.
There are many paneer korma vs. shahi paneer similarities, most being relatively similar in their tastes and flavor. Mughlai cuisine has various dishes that almost taste the same but vary in terms of taste and textures. Although they may have almost similar ingredients, each mouthful tastes like a new dish, and every recipe is recreated.
Similarly, Paneer korma and shahi paneer both contain creamy yogurt and onion-based gravy with slight variations. Since both dishes find their roots in Mughlai cuisine, they are fairly similar in terms of their texture and taste.
Although Paneer Korma and Shahi paneer are similarly curated dishes, there are some noticeable differences that separate them from each other. Here are some paneer korma vs. shahi paneer differences.
2. History
As a characteristic Mughal dish, kormas were often prepared in Mughal kitchens with meat or vegetable braised with yogurt and stock. One of the famous dishes known as white korma was served during the inauguration of the Taj Mahal. Therefore, Paneer korma is inspired by the Awadhi (Lucknow) cuisine which was influenced by the Mughalai korma.
On the other hand, Shahi paneer is an immensely popular dish that is directly influenced by Mughal cuisine. It is made from nuts, onions, different Indian spices, and yogurt. It is believed that the Mughal emperor Shah Jahan was greatly fond of this dish, and it was served as a creamy gravy over rice and sprinkled with onions.
3. Taste
Paneer korma tastes extremely due to the profusion of spices with a mild nutty taste. It has a well-balanced curry that is sweet, spicy, and nutty at the same time. Shahi paneer has a mild taste and is bound to leave a little sweetness after every mouthful.
4. Smell
Paneer korma has a rich, luxurious aroma that carries hints of sweetness and spiciness.
Shahi paneer has a particularly sweet aroma and almost smells the same as navratan korma, a vegetable-based recipe, and Paneer makhani, a cream-rich gravy. If you are curious about these two dishes, here are some paneer makhani vs navratan korma facts to add to your recipes.
5. Texture
One of the most prominent paneer korma vs. shahi paneer differences is their unique texture. While paneer korma has a thick, creamy texture, shahi paneer is usually lighter in color and has a thinner consistency. Both dishes are extremely flavorful and leave a tinge of sweetness on the back of your tongue.
6. Ingredients
Paneer korma ingredients are fairly simple and non-complex. The gravy base contains a thick gravy made from onions, cashew nuts, yogurt, and a special dry masala containing ingredients like cloves, cinnamons, black peppercorns, and green cardamoms. There are even variations in the Indian subcontinent, with North India including onion, poppy seeds, nuts, and yogurt as the base and South India using a combination of coconut milk and various spices and herbs.
Shahi Paneer almost contains the same ingredients with subtle differences in the whole spices.
7. Calories
Shahi paneer has a delicious flavor and is very rich in calories. 1 serving of shahi paneer gives 349 calories. On the other hand, 1 serving of Paneer korma has 330 calories.
8. Methods of Preparation
Shahi paneer is a sweetened version of the original, spice-incensed korma dish. Learn how to make shahi paneer in a few easy steps. Alongside, watch the video showing the method of preparation.
- Start by soaking your store-bought paneer in water for 15-20 minutes.
- Heat one tablespoon of ghee on a pan over medium heat. Add 10-12 cashew nuts, almonds, and 3-4 green cardamoms. Saute this and add one cup of onions. You can even add the optional tomatoes at this stage.
- Cook until the onions turn soft and transfer it to a food processor. Make sure this gets blended into a smooth paste.
- In the same pan, heat 1-2 tablespoons of ghee over medium heat and add ½ teaspoon cumin, 2-3 cloves, and 1 cinnamon. Saute the whole spices for a minute, then add the onion paste, 1 teaspoon ginger-garlic paste, ¼ teaspoon red chili powder, and garam masala. Stir well and add yogurt.
- Now add ¾ cup of warm water and cook the gravy until it thickens. Add a pinch of saffron.
- Lastly, add the paneer cubes, 2 to 4 drops of kewra water, and 3 tablespoons of cream.
Paneer Korma is prepared with a rich gravy that is infused with a lot of spices. Listed below are the steps of the paneer korma recipe:
- Add 10-12 cashew nuts and poppy seeds to the grinder. Additionally, add ¼ cup coconut and grind it to a smooth paste.
- Heat your pan with oil and add the following ingredients: 1 bay leaf, cinnamon, 2-3 cardamom, and cloves.
- Add ¾ cup chopped onions and tomatoes and sprinkle ¼ teaspoon turmeric. Stir consistently.
- Next, add 1 teaspoon garam masala powder, coriander powder, red chili powder, and some mint leaves.
- Add the coconut paste to the mix and saute for 2-3 minutes. Add ¾ cup of water and bring it to a simmer.
- Lastly, add the paneer cubes and serve hot.
Serve with rice or naan and garnish with coriander leaves. Note that if you do not have access to all the ground spices, you can opt for ITC’s All-Purpose Gravy Korma Masala which is one of the best korma paneer masala brands.
