In a large pan, heat the ghee or oil over medium heat. If you're using whole spices like the cinnamon stick and bay leaf, add them now and sauté for about 30 seconds until fragrant.

Pour the 400g jar of korma sauce into the pan and bring it to a simmer over medium heat, stirring occasionally.

Stir in the ground almonds (or cashews) to thicken the sauce and give it a nutty richness. Let the sauce cook for a few minutes so that the almonds blend in well.

Lower the heat to prevent curdling, then whisk in the plain yogurt. Cook gently for another 5-6 minutes to allow the flavors to blend. You can add the heavy cream or coconut milk at this stage for extra creaminess.

Add the ground cardamom and adjust the seasoning with salt if needed. If you’re using ground cinnamon instead of a cinnamon stick, add it now.

Taste the sauce. If it needs more tang, stir in the lemon juice a little at a time until it reaches your desired level of acidity. If the sauce feels too sweet from the korma base, the lemon juice should balance it.

Let the sauce simmer for 10-15 minutes on low heat, stirring occasionally. This will help thicken it further and develop a rich flavor. If it gets too thick, add a splash of water or broth to loosen it.

Remove the cinnamon stick (if using) and bay leaf. Serve the pasanda sauce over your choice of meat or vegetables, garnished with fresh cilantro if desired.