Paneer Korma

Make the ginger purée

Step 1

把姜切成½“1”片段如果任何滑雪n appears tough, slice it off and discard it, but otherwise leave the peel on. Pour the water into the bowl of a blender, then add the chopped ginger. Blend in short intervals, turning the mixture around with a spatula to get at all of it, until puréed. Store in an airtight container in the refrigerator, where it will keep for up to 2 weeks. Use the purée with the liquid unless specified otherwise.

Make the paneer korma

Step 2

Preheat the oven to 400°F.

Step 3

Coat the paneer wedges in 2–3 Tbsp. ghee and 2–3 Tbsp. yogurt and then spread on a baking sheet. Roast in the oven for 10–15 minutes, until the edges are lightly browned. Remove from the oven and set aside.

Step 4

Heat the remaining ghee in a small stockpot over high heat and pop the cumin seeds and coriander seeds. Add the garlic, cook for a few seconds. Then add 1 cup water, the ground almonds, white pepper, heavy cream, ginger purée, optional vetiver and rose water (if desired), and salt. Bring to a boil, then decrease the heat to low, cover, and simmer for 4–5 minutes, until the sauce is smooth and fragrant.

Step 5

In a small bowl, whisk the remaining yogurt with the cinnamon and mace and gently add it to the sauce, keeping the heat on the lowest setting. Slide the roasted paneer in and simmer, covered, for another 4–5 minutes, or until the paneer is heated through. Turn the heat off and let it rest. Just before serving, spread the optional silver leaf, if desired, on top and garnish with nuts.