Vegetable Korma

Peel and cut the potatoes into 2cm chunks. Peel and cut the carrots into 2cm chunks. Cut the paneer into 2cm cubes. Finely dice the onion. Mince the garlic and finely grate the ginger. Lightly crush the cardamom pods.

Mix the ground almonds and desiccated coconut with 50ml cold water to form a smooth paste. Set aside.

Boil the potato and carrot chunks in salted water for 8 minutes until just tender. Drain and set aside.

Heat 0.5 tbsp of the ghee in a frying pan over high heat. Fry the paneer cubes for 6 minutes, turning every 2 minutes, until golden on all sides. Transfer to a plate.

Melt the remaining ghee in a large pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring occasionally, until very soft and pale golden.

Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.

Add the ground cumin, ground coriander, garam masala, and turmeric. Stir for 1 minute to toast the spices.

Pour in the almond paste and coconut milk. Simmer for 8 minutes, stirring occasionally, until the sauce thickens.

Stir in the double cream, rose water, and sugar. Season with salt to taste.

Add the parboiled vegetables, fried paneer, and frozen peas. Stir gently and simmer for 5 minutes until everything is heated through.

Remove the whole spices (cardamom pods, cloves, and cinnamon stick). Serve garnished with toasted cashews and fresh coriander.