WHISKAFFAIR'S
Add cloves, cinnamon, black peppercorns, green cardamoms, black cardamoms, cashew nuts, and poppy seeds to a pan.
Dry roast on medium heat until they turn light brown in color, stirring continuously. Remove the pan from the heat.
Add the roasted spices to a blender along with fried onions, green chilies, and ¼ cup of water.
Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
Heat oil and ghee in a pan over medium heat.
Add paneer pieces to the hot oil and fry until they are browned. Keep flipping the paneer to ensure that they brown evenly.
Transfer the fried paneer to a bowl filled with water and keep them aside.
Add the korma masala paste and ginger garlic paste to the same pan and fry for a minute on medium heat.
Now add yogurt, coriander powder, chili powder, turmeric powder, cumin powder, salt, and ½ cup of water, and fry for 3-4 minutes.
Add saffron and kewra essence and mix well.
Take out the fried paneer cubes from the water and add them back to the pan. Mix well.
Now add some water if the curry is too thick and cook for some more time.
Check for salt and add more if required. Garnish the korma with crispy fried onions and serve hot.