Royal Paneer Korma

First, cut the paneer into large square pieces.

Make a slight cut in the center and fill it with a stuffing made of green chilies, coriander, and a little mashed paneer

For the Korma Gravy: Heat a little oil in a pan and sauté onions, cashews, ginger, and garlic lightly.

Once cooled, blend everything into a smooth paste.

Heat ghee or oil in a kadai. Add whole spices — bay leaf, cinnamon, green cardamom, and cloves.

Now add the prepared onion-cashew paste and roast until it turns light golden.

Add turmeric powder, red chili powder, coriander powder, and salt to taste.

When the masala starts releasing oil, add well-whisked yogurt. Keep the flame low while adding yogurt so it does not curdle.

Add a little warm water to the gravy and let it simmer.

Once the gravy is cooked, gently place the prepared stuffed paneer pieces into it.

Sprinkle fresh cream, kasuri methi, and garam masala on top.

To make it even more “royal,” garnish with a few saffron strands or finely chopped almonds