Shahi korma

Shahi korma is a rich and indulgent stew known for its creamy, aromatic sauce and royal origins in Mughlai cuisine. This luxurious dish features a velvety gravy made with dahi and ground nuts like cashews or almonds, combined with aromatic spices such as cardamom, cinnamon, cloves, nutmeg, cardamom, and even saffron in some cases. Traditionally prepared with lamb, chicken, or mutton, vegetarian versions with paneer or mixed vegetables are also popular. There is no single definitive recipe for shahi korma; its preparation varies widely, with different regions and families adding their own touches, such as dried fruits like raisins or apricots and spices adjusted to taste. Often cooked in ghee to enhance its richness, the dish achieves a balance of mildly spiced, sweet, and nutty flavors. Shahi Korma is typically served with naan, paratha, or basmati rice, making it a centerpiece for festive meals and special occasions, showcasing the opulence of Mughlai cuisine.