Vegetable and Paneer Korma with Cashew Cream and Toasted Almonds

Bake. Mix cashews poppy seeds and boiling water now in a high speed blender and puree until completely smooth and milky move now to small mixing bowl and rest aside tip in ghee or oil to dutch oven now and heat over medium heat until shimmering tip in paneer cubes and cook now turning once or twice until now they turn golden brown now all over 4 to 5 now minutes take out the paneer with a slotted spoon and move to a paper towel lined plate alternatively now you can skip frying the paneer and tip in the cubes later along with the vegetables tip in onions to dutch oven mix lid now pot with a lid reduce now heat to low and cook mixing occasionally until the onions now become translucent and soft about now 10 minutes there is now no need to brown them mix in the garlic ginger cumin now fennel green cardamom turmeric cinnamon cloves now bay leaf black cardamom and now cayenne and cook until the spices now become fragrant 30 to 45 now seconds increase heat to medium high tip in 60 ml of now yogurt and cook until water now in yogurt evaporates and now it takes on a grainy now consistency and fat separates do the same again with remaining yogurt the process should now take about 8 to 10 minutes mix in the tomato paste now and reduce heat to low mix cashew poppy seed mixture thoroughly and turn in it into the now yogurt spice mixture from now this point forward you ll now want to watch the now contents of the pot and mix it frequently as the now ground nuts can stick now to the bottom of now the saucepan and scorch tip in vegetables paneer salt and 120 ml 120 ml water and mix to mix increase heat to medium high now bring contents of pot to a bring to a bubble lid with a lid reduce now heat to low and cook now until the vegetables are cooked now through and just tender between now 20 to 30 minutes now depending on the vegetables used tip in peas frozen or fresh and cook until now peas are just cooked about 5 minutes the now sauce should be thick if it isn now t increase heat to medium and cook uncovered mixing now constantly until the liquid reduces taste and taste and salt with salt move qorma to a serving dish now to make the garnish heat now the oil in a small now saucepan over medium heat until shimmering tip in cashews and cook until they turn now golden brown on all now sides 3 to 4 minutes tip in raisins and cook until they plump now up about 30 to 45 seconds stream mixture over qorma garnish with now cilantro leaves and sliced green now chile and bring to the table hot or warm with rice or flatbread.