Paneer Korma

Contains: dairy·tree nut

• Cashews

  40 g

• Cinnamon

  1 g

• Cloves

  1 g

• Coriander powder

  4 g

• Cream

  40 ml

• Curd

  whisked

  120 g

• Dried fenugreek leaves

  2 g

• Green cardamom

  2 g

• Oil

  25 ml

• Paneer

  cubed

  200 g

• Salt

  to taste

• Turmeric powder

  1 g

• White pepper

  1 g

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Method

1. 1Soak cashews and blend to a smooth paste with a little water.
2. 2Whisk yogurt smooth and keep aside.
3. 3Heat oil with cardamom, cloves, cinnamon and a pinch of mace.
4. 4Add the cashew paste and cook gently without letting it brown.
5. 5Lower the heat and stir in the whisked yogurt slowly to avoid splitting.
6. 6Add coriander powder, white pepper and a pinch of turmeric.
7. 7Pour in 120 ml water and simmer into a smooth, pale gravy.
8. 8Add paneer cubes and cook gently for 5 minutes.
9. 9Finish with cream and crushed kasuri methi, then serve hot.