Paneer korma (paneer malai korma) recipe

Name: Paneer korma (paneer malai korma) recipe
Ingredients: 1 kg paneer, home-made or ready-made, broken or cut into 5-cm x 2.5-cm/2-inch x 1-inch pieces; 2 x 400ml/14fl oz tins full-fat coconut milk; 2 tbsp ground almonds; 6 tbsp vegetable oil (not olive oil); 4 medium onions, thinly sliced; 2 tbsp garlic paste; 2 tbsp fresh ginger paste; 2 tsp ground coriander; 1 tsp red chilli powder (adjust to taste); 4 tbsp tomato purée (tomato paste); 2 tsp salt; 1 handful flaked almonds (optional); 1 handful sprigs of coriander (cilantro) leaves (optional); 4 l whole milk; 120 ml fresh lemon juice, strained; 250 ml hot water (optional)

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A creamy, tomatoey curry that lets the Indian cheese, paneer, shine.

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Ingredients

1 kg paneer, home-made or ready-made, broken or cut into 5-cm x 2.5-cm/2-inch x 1-inch pieces
2 x 400ml/14fl oz tins full-fat coconut milk
2 tbsp ground almonds
6 tbsp vegetable oil (not olive oil)
4 medium onions, thinly sliced
2 tbsp garlic paste
2 tbsp fresh ginger paste
2 tsp ground coriander
1 tsp red chilli powder (adjust to taste)
4 tbsp tomato purée (tomato paste)
2 tsp salt
1 handful flaked almonds (optional)
1 handful sprigs of coriander (cilantro) leaves (optional)
4 l whole milk
120 ml fresh lemon juice, strained
250 ml hot water (optional)