Here’s a recipe you can try.

Blend grated coconut, cashews, and poppy seeds with a little water to make a smooth paste and set aside.

Heat oil or ghee, cook chopped onions until golden, then add garlic, ginger, and green chilies, and sauté until fragrant.

Add turmeric, red chili powder, garam masala, coriander, cumin, and fennel seeds; stir for 1 minute.

Add the korma paste to the pan and cook for 3-4 minutes until the oil separates.

Lower the heat, mix in yogurt and cream, cook for 2-3 minutes, and avoid vigorous boiling to prevent curdling.

Fold in the paneer cubes, add 1 cup of water or broth to reach your desired consistency, and stir well.

Simmer the korma on low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the paneer absorbs the spices.

Adjust seasoning, add cardamom powder and cream, then garnish with cilantro and nuts, and serve hot with naan, roti, or rice.