In a pan add 3-4 tbsp. oil and fry onions when they turn soft add cashew and fry for a few seconds and transfer to another plate. Let them cool.

While onions are being cooled, let's make tomato puree by adding tomatoes to a mixer grinder. Transfer to another bowl.

Once onions are cooled, transfer them to the same grinder and make a coarse paste.

Add little water and curd to make a soft paste. This paste brings gravy and enhances the flavour of our recipe.

Add a little more oil to leftover oil in the pan and fry cinnamon sticks, green cardamoms, black peppercorns, cloves, japatri and bay leaves.

Put ginger garlic paste and sauté for a while till its raw flavour is cooked.

Add tomato paste and cook for a minute. Add onion paste and cook till oil oozes out.

Sprinkle turmeric powder, coriander powder, red chilli powder, jeera, Kasuri methi and salt. Mix all spices.

Cook for a few seconds and add 2 cups of water to bring gravy.

Once the gravy starts boiling add paneer cubes and mix.

Although the paneer is soft, it takes 2-5 minutes to absorb flavours, so cook with the lid covered.

In the end, add green chillies and garnish paneer korma recipe with coriander leaves.