Malai Korma

Ingredients

Ghee

2 tablespoons

Onions

2 large, finely chopped

Garlic

4 cloves, minced

Ginger

1 inch, minced

Green chilies

2, slit lengthwise (adjust to taste)

Cashews

1/2 cup, soaked in warm water

Paneer

400 grams, cubed

Milk

1 cup

Fresh cream

1/2 cup

Salt

to taste

Instructions

1. Begin by soaking the cashews in warm water for about 10 minutes, then drain and grind them into a smooth paste using a little water if necessary.
2. In a heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the finely chopped onions and sauté until they turn golden brown, stirring occasionally.
3. Add the minced ginger, garlic, and slit green chilies to the pan. Sauté for an additional 2-3 minutes until fragrant.
4. Stir in the cashew paste and cook for 2-3 more minutes, allowing the flavors to meld.
5. Introduce the paneer cubes to the pan, gently mixing them into the gravy to ensure they are well coated.
6. Pour in the milk and add salt to taste. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally until the gravy thickens.
7. Finally, reduce the heat and stir in the fresh cream, mixing until completely incorporated. Remove from heat.
8. Serve the Malai Korma hot, garnished with additional cream if desired, alongside soft naan or steamed basmati rice.