When it comes to korma,the addition of coconut is always there. So lovers of coconut,will love this korma.You could serve with anything, even as a stuffing for pies and pastries.
For the recipe
Ingredients
200 gm.pkt.paneer
1/2 cup boiled green peas
1 tblsp ginger-garlic paste
2 onions sliced
1 green chilli /capsicum chopped fine
2 tomatoes chopped
1 tsp.cummin seeds
1 tsp.chilli powder
1 tsp.Coriander powder
1/2 tsp turmeric powder
1 tsp.garam masala powder
1/2 tsp.fennel seeds/saunf
2 tblsp.oil /butter /ghee
1/4 cup coconut
A handful of cashewnuts
5-6 almonds
Coriander /curry leaves
Salt
Lightly dry roast the coconut,cashews and almonds and keep aside.
Heat 1 tblsp oil in a pan and fry the onions till brown.
Allow to cool and grind the browned onions with coconut, cashew and almonds, ginger-garlic paste and set aside.
Heat the remaining oil , add fennel seeds.
Add chopped  tomatoes with salt,and saute till soft.
Add the green peas and cook for further 5 minutes
Remove the cooked tomatoes and a tblsp.of  green peas (not all) and grind coarsely.
Add cut paneer to the pan in which the peas are cooking, along with the ground tomato mix and the rest of the spices.
Add the ground coconut, with  a little water if needed.Simmer for 10 minutes.
Garnish with curry leaves or coriander leaves.