Paneer Tomato Korma with Jowar Roti

Instructions

1. 1

   Prepare Cashew Paste and Paneer

   • In a small bowl, soak the cashews in 1/4 cup of warm water for at least 15-20 minutes. This will soften them for a smoother paste.
   • Transfer the soaked cashews along with the water to a blender. Blend until you get a very smooth, creamy paste. Set aside.
   • Optional: To ensure soft paneer, soak the paneer cubes in a bowl of warm salted water for 10 minutes. Drain before using.
2. 2

   Sauté Aromatics and Build the Masala Base

   • Heat oil and ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves.
   • Sauté for about 30-40 seconds until the spices become fragrant.
   • Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and light golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
3. 3

   Cook the Gravy

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 1 minute until fragrant.
   • Pour in the prepared cashew paste. Stir continuously for 2-3 minutes. It's important to keep stirring on low heat to prevent the paste from sticking and burning.
   • Gradually add 1 cup of water, stirring constantly to avoid lumps. Add salt and sugar, mix well.
   • Bring the gravy to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
4. 4

   Finish and Garnish the Korma

   • Gently add the drained paneer cubes to the simmering gravy. Mix carefully to coat the paneer.
   • Cover the pan and let it cook on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the gravy without becoming tough.
   • Turn off the heat. Stir in the garam masala and crushed kasuri methi (crush it between your palms before adding to release its aroma).
   • If using, stir in the heavy cream for a richer finish. Garnish with freshly chopped coriander leaves.
5. 5

   Rest and Serve

   • Let the korma rest for 5-10 minutes before serving to allow the flavors to meld together.
   • Serve hot with naan, roti, paratha, or jeera rice.