Indian Paneer Korma

Ingredients for 2 servings:

• 1 liter whole milk
• 3 tbsp vinegar or lemon juice, but you need a little more
• 2 onions
• 2 large garlic cloves
• 3 cm ginger root
• 5 cardamom pods
• 5 carnations
• 1 ½ tsp cumin powder
• ½ tsp allspice powder
• 1 ½ tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp chili flakes
• 100 g almonds, ground
• 300 ml water
• 200 ml whipped cream
• 1 tsp honey, liquid
• 1 handful of almond flakes, optional
• 1 handful of raisins, optional
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

vegetarian, savory-sweet

First, prepare the paneer. Bring the milk to a boil in a saucepan and season with a little salt. Then stir in lemon juice or vinegar. The milk will curdle. Add more lemon juice or vinegar if necessary until the milk curdles and the liquid (whey) becomes clear. Line a sieve with a clean kitchen towel. Slowly pour in the curdled milk (it goes faster if the whey flows into the cloth first) and let it drain for 2-3 minutes. Remove the cloth with the cream cheese from the sieve and let it drain a little longer. Place the cheese wrapped in the cloth on a flat plate and weigh it down with a pot of water for at least 2 hours. Then remove it from the cloth and cut it into bite-sized pieces. To prepare the sauce, peel and chop the onions and garlic. Finely chop or grate the ginger. Grind the cloves and cardamom pods in a mortar and pestle. Sauté the onions and garlic in a pan. Add the ginger, cardamom, and clove powder and sauté. Add the remaining spices and mix well for a few minutes. Stir in the cream, broth, and ground almonds and simmer over low heat until creamy. Add a teaspoon of honey for a slight sweetness. Optionally, you can also add almond flakes and raisins. Add the chopped paneer pieces to the finished sauce and heat through. Avoid stirring vigorously at this point to avoid breaking up the crumbly cheese. Serve with rice or naan bread.