Indian Paneer Korma

Summary

Ingredients

• 1 liter whole milk
• 3 tablespoons vinegar or lemon juice, but you need a little more

For the sauce:

• 2 onions)
• 2 large cloves garlic
• 3 cm ginger root
• 5 cardamom pods
• 5 carnation (s)
• 1 ½ teaspoon cumin powder
• 0.5 teaspoon ½ allspice powder
• 1 ½ teaspoon coriander powder
• 0.5 teaspoon ½ turmeric powder
• 0.5 teaspoon ½ chilli flakes
• 100 g almonds, round
• 300 ml water
• 200 ml whipped cream
• 1 teaspoon honey, more liquid
• 1 handful flaked almonds, optional
• 1 handful raisins, optional
• salt and pepper

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Instructions

1. First prepare the paneer. To do this, bring the milk to a boil in a saucepan and season a little with salt. Then stir in lemon juice or vinegar. The milk then curdles. If necessary, continue adding lemon juice or vinegar until the milk coagulates and the liquid (whey) becomes clear.
2. Line a colander with a clean kitchen towel. Slowly pour in the curdled milk (it goes faster if the whey flows into the cloth first) and let drip off for 2-3 minutes.
3. Take the cloth with the cream cheese out of the sieve and let it drip off a little. Place the cheese wrapped in a cloth on a flat plate and weigh it down with a saucepan filled with water for at least 2 hours. Then remove from the cloth and cut into bite-sized pieces.
4. To make the sauce, peel and chop the onions and garlic. Finely chop or grate the ginger. Grind the cloves and cardamom pods in a mortar.
5. Fry the onions and garlic in the pan. Add ginger, cardamom and clove powder and sauté. Add the remaining spices and mix well for a few minutes. Stir in the cream, stock and the ground almonds and simmer over a low heat until a creamy consistency is obtained. Add a teaspoon of honey for a slight sweetness. Optionally, you can also add almond leaves and raisins.
6. Add the finely chopped pane pieces to the finished sauce and warm up. Avoid vigorous stirring now to avoid breaking the crumbly cheese.
7. Rice or naan bread go well with the dish.