Navratan Korma

 INGREDIENTS:

1. Cauliflower Florets 1 cup
2. Carrots, diced 1 cup
3. Green Peas 1/2 cup
4. Beans chopped 3/4 cup
5. Potato, cubed 1 large
6. Paneer, cubed and lightly fried
7. Cumin Seeds 1 tsp
8. Green Cardamom 3-4
9. Cinnamon 1 stick
10. Cloves 3-4
11. Bay Leaves 1-2 
12. Cashews 15-20 fried
13. Tomato Puree 3 tbsp
14. Onion 1 large sliced and fried
15. Ginger Paste 1/2 tsp
16. Red Chili Powder 1/2 tsp
17. Coriander Powder 1/2 tsp
18. Garam Masala Powder 1/2 tsp
19. Salt to taste
20. Sugar 1 tsp
21. Oil 2 tbsp
22. Raisins 2 tbsp 
23. Cream 1/2 cup
24. Kasoori methi 1/4 tsp
25. Coriander Leaves 1 tsp chopped

METHOD:

Serving Size: 5-6

Heat oil in a wok and sauté the vegetables until they are half-cooked, then set aside.

Make a coarse paste of fried onion and 8-10 cashews.

Heat oil in the same wok and add the whole spices. Once they turn fragrant, add ginger paste, tomato puree, onion-cashew paste, coriander powder, garam masala powder, red chili powder, salt, and sugar. Cook till the oil separates.

Add half-fried vegetables and 1 cup of water and cook on low heat for 10 minutes.

Add paneer, cream, and kasoori methi leaves. Simmer for 4-5 minutes. For a lighter version, you can use milk instead of cream.

Garnish with chopped coriander leaves, fried cashews, pomegranate arils, and raisins. 

Serve Navratan Korma alongside paratha or steamed basmati rice, complemented with boondi raita.