It is a very rich and succulent dish full of flavours, with a delightful combination of paneer and aromatic spices. This recipe of paneer korma can be served on special occasions or at a quiet family dinner, bringing a touch of Indian cuisine to your table. Initially, the base of this recipe includes onions, ginger, and garlic saut ed until golden brown. Adding the ground spice mix of coriander, cumin, and garam masala gives it a wonderful flavour and fragrant, inviting aroma. To give it flavour intensity, add crushed cashews or almonds with the sauce and its creamy texture. Finally, add diced paneer to the pan to soak up the deep spices from the mixture. Add a dollop of cream or yoghurt to highlight the richness of the korma, which yields a rich sauce that clings to the paneer. Allow the mixture to simmer until the paneer has warmed through and is completely infused with the aromatic sauce. This delectable dish of paneer korma is hot, garnished with fresh cilantro, and served with naan, rice, or paratha. This looks good and is satisfying, so one of the finest dishes to be made as a centrepiece for a meal. Given its perfect balance of spices and creamy texture, you may be sure that this paneer korma recipe will astound your guests and tickle your taste buds. Enjoy this indulgent dish of Indian flavours and culinary traditions!

• 200 gms paneer
• 1/2 cup cashews
• 1 tsp garam masala
• 2 tbsp ghee
• 1 tsp chilli flakes
• 1/3 cup yoghurt
• 1/2 tsp coriander
• 1 inch ginger
• 1/2 tsp cardamom powder
• 4 tomato

• Heat 2 Tbsp of ghee in a pan over medium heat.
• Ghee is clarified butter originally from India, giving the dish a rich flavour and aroma.
• If you do not have ghee, you can use vegetable oil or butter for the same effect, although the flavour will not be the same as that of ghee.
• With the ghee hot, add three chopped shallots and one cubic inch of minced ginger into the pan.
• Stir occasionally to fry the shallots and ginger till they begin to lightly brown.
• This generally takes about 4-5 minutes.
• Browning the shallots browns the sweetness; it adds depth to the overall flavour of the curry.
• Add the spices: Now, after the shallots and ginger have a nice brown colour, add the garam masala, cardamom powder, ground coriander, and chilli pepper flakes to the pot.
• Stir everything together with the shallots and ginger.
• This helps break down some aromatic oils in the spices and, therefore, reach a much more potent flavour and aroma.
• Now add to the pan the chopped plum tomatoes, 1/2 cup of cashew nuts, lightly chopped.
• The tomato will yield an acidity with sweetness for the curry, whilst the nuts provide the creaminess. Heat for one minute and stir constantly.
• Once the tomatoes have softened a little, you can then put the cooked mixture in a food processor.
• Process it up until it's smooth and forms a yummy, thick, and almost creamy sauce for eating.
• Add some water if it's too thick to make the blending process smoother. Pour the pur e back into your pan over a medium heat. This will be the sauce for your curry, full of the flavour from spices, shallots, ginger, and tomatoes.
• Now, it is the paneer's turn. Cut 200 gms of paneer cheese into cubes and lightly stir into the sauce. Heat through for about 3-4 minutes.
• Don't let the paneer overcook, as then it becomes rubbery.
• For the final texture, add ⅓ cup yoghurt to the pan and stir well.
• This will provide a tangy creaminess to the dish to balance out the spices, as well as make the curry richer.
• Stir gently so that the yoghurt doesn't curdle by mixing it in with the sauce. It takes about 2-3 minutes.
• Once everything is hot and well combined, remove the pan from the heat.
• Serve your paneer korma hot, garnished with a handful of fresh cilantro or a few flakes of chilli for added colour.
• This pairs perfectly with steamed basmati rice, naan, or paratha.
• And if you want that extra rich flavour, you can add a tablespoon or so of cream at the end to make it that much more creamy.
• If you like your curry to be spicy, you can add a little more of the flakes to taste.
• You can make this curry ahead of time and reheat it. That makes it a fantastic meal prep recipe.
• This paneer korma curry is the real deal: a recipe not just for a dish but for a celebration of flavours.
• It's like a culinary journey into the heart of Indian cuisine, served with love and care, shared for comfort and satisfaction.