As promised, here’s a recipe for a homestyle paneer korma. This won’t be like what you find in typical Indian restaurants. The cloying sweet kormas in Indian restaurants are rich and heavy, perfect for a luxurious meal when dining out especially if you’re ready to sleep off the meal later. But to cook it at home, most would prefer a lighter and less sweet curry. Kormas usually have a bit of sugar added into the recipe, but I’ve left it out in this version.
This version, modified from a Nita Mehta recipe by way of method and measurements, comes from her book Mughlai Khanna. It is not a cream-laden typical North Indian Punjabi dish as the thickening agents used are cashews and poppy seeds. I also like using thickened strained nonfat yogurt, like the Fage brand or homemade, for added creaminess without additional saturated fat.
It’s also a very mild curry (garam masala has a little heat from cloves and black pepper) and makes for a kid-friendly dish. You can add ground Indian chili powder to step 10 if you wish; I usually make this curry alongside another spicy one so that everyone has something to eat at the dinner table.