Paneer Korma

There is nothing that says "I've had a fine Indian meal" like taking a crap the next day and noticing it makes your eyes water and your nose run as much as what you were eating the night before. To that end, I've included another delicious recipe for vegetarian-friendly paneer korma (trust me, the morning after hurts less when you've only eaten vegetables).

Ingredients:

Paneer from the Ghetto Gourmet Matar Paneer recipe

2 onions (chopped)

5 tomatoes (or canned tomato puree)

2 cups milk

1/4 cup cashews and raisins

2 tbsp Ghee

6 tbsp vegetable oil

Spices:

1.5 tsp ginger paste (cram a ginger root through a cheese grater)

1.5 tsp garlic paste (really finely chopped garlic works as well)

1.5 tsp red chili powder (more if you are interested in arse-burnery)

1 tsp coriander powder

2 tsp Garam Masala powder

1.5 tsp turmeric powder

Salt to taste

Tools:

1 large frying pan

1 pot

1 blender (if you are using fresh tomatoes)

If you are using fresh tomatoes, boil them and slip off the skins. Puree the tomatoes in the blender and set aside. Cube up the paneer into 1" pieces. Heat up the ghee in a big pan and spread out the pieces so that they brown up nicely on all sides. Once the cheese has been fried, pick the pieces out of the ghee and drain them on a paper towel. Add the cashews and raisins to the ghee and fry them for about a minute on medium heat. Set aside the contents of the frying pan. In the pot, fry the chopped onions, the ginger paste, and the garlic until the onions are golden. To this, add the rest of the ingredients listed under "Spices" and fry until fragrant (about 3 minutes). Try hard not to burn the spices to the bottom of the pot. Pour in the tomato puree, and the fried raisins/cashews. Cook for about 4 minutes (stirring so that nothing sticks to the bottom). Add the milk and bring to a boil. Simmer until the mixture has thickened, and then add in fried paneer and simmer for another 5 to 7 minutes. Serve over hot basmati rice and think of the next morning's reckoning.