Paneer Korma (Mild Creamy Curry with a Cashew and Almond Sauce)

• 60 g Cashew nuts
• 40 g Blanched almonds
• 2 medium Yellow onion
• 2 tbsp Ghee
• 6 Green cardamom pods
• 25 g Ginger root
• 5 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 250 g Canned chopped tomatoes
• 1 ½ tsp Fine sea salt
• 450 g Paneer
• 1 ½ tsp Garam masala
• 150 ml Double cream

1. Put the cashew nuts and blanched almonds in a mixing bowl and cover with just-boiled water. Leave to soak for 20 minutes, then drain well.
2. Meanwhile, thinly slice the yellow onion. Peel the ginger root and garlic, then roughly chop both.
3. Heat the ghee in a saucepan over medium heat. Add the green cardamom pods and onion with a pinch of the fine sea salt, then cook for 10 to 12 minutes until soft and lightly golden.
4. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly.
5. Add the canned chopped tomatoes and the remaining fine sea salt. Simmer for 8 to 10 minutes until the tomatoes have cooked down and the ghee begins to separate slightly at the edges.
6. Tip the tomato-onion mixture into a blender and add the drained nuts. Blend until very smooth, adding a splash of water if needed to help it move, then return the sauce to the saucepan.
7. Cut the paneer into bite-sized cubes and stir into the sauce. Simmer gently for 6 to 8 minutes, stirring carefully, until the paneer is heated through and the sauce looks glossy.
8. Lower the heat and stir in the garam masala and double cream. Warm for 2 to 3 minutes without boiling, then taste and adjust with a little more fine sea salt if needed.

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