Cooking Mode: Paneer Korma

Step 1 of 5

Fry thinly sliced onions in ghee until deep golden brown; cool and blend with cashews into a smooth paste.

Step 2 of 5

In the same pan, sauté ginger paste and garlic paste for 1 minute.

Step 3 of 5

Whisk yogurt with Kashmiri chili powder, salt, and fried onion paste; pour into the pan on low heat.

Step 4 of 5

Cook gravy until ghee separates, then stir in water and cubed paneer pieces.

Step 5 of 5

Simmer gently for 6 minutes, finish with garam masala, and serve hot with naan.