Paneer Korma

1. 1
   prep · ~15 min

   Soak the cashews and prep the ingredients.

   1.Soak the cashews in warm water for 15 minutes.

   2.Slice the onions and chop the ginger and garlic.

   3.Cut the paneer into medium cubes and whisk the yogurt until smooth.

   TIPWarm soaked cashews blend faster and give the gravy a smoother finish.
2. 2
   saute · ~8 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add bay leaf, green cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.

   3.Add onions, ginger, garlic, and green chili and cook until the onions turn soft and light golden.

   TIPDo not brown the onions too much or the korma will lose its pale, delicate color.
3. 3
   mix · ~4 min

   Blend the korma paste.

   Take the pan off the heat and let the onion mixture cool slightly. Blend it with the soaked cashews and a few spoonfuls of water to make a smooth paste.

4. 4
   saute · ~6 min

   Cook the gravy masala.

   1.Return the same pan to low-medium heat.

   2.Add the ground paste and cook for 2 to 3 minutes, stirring often.

   3.Add coriander powder, red chili powder, turmeric powder, and salt and cook for 1 minute.

   4.Lower the heat and stir in the whisked yogurt slowly so it blends smoothly.

   TIPKeep the heat low when adding yogurt so the gravy stays silky and does not split.
5. 5
   simmer · ~6 min

   Add paneer and simmer the korma.

   Pour in the water and stir until the gravy is smooth. Add the paneer cubes and garam masala, then simmer gently for 5 to 6 minutes until the paneer is heated through and the gravy thickens lightly.

6. 6
   garnish

   Garnish with cilantro.

7. 7
   serve

   Serve the paneer korma hot.

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