The New York Times recipe: Creamy paneer, tangy tomatoes and a gorgeously easy dinner

Chef Anita Jaisinghani of Pondicheri emphasizes embracing dairy in her paneer korma recipe, where roasted paneer is simmered in a rich tomato curry. With a focus on balancing the cheese’s richness with acidity from tomatoes and spices, she suggests allowing the paneer to steam in the sauce for a plump texture.