Vegetable Navratan Korma

INGREDIENTS

Vegetables

• 1 Medium Carrot, peeled and chopped
• 5-6 French Beans, chopped
• 1 Cup Green Peas
• 1 Medium Potato, cubed
• 1/2 Cup Cauliflower Florets 
• 3-4 Baby Corns, chopped

• 100gm Paneer, cubed

Fruit (Optional)

• 1/2 Cup Pineapple, cubed
• Pomegranate 
• 15-20 Raisins, slightly fried
• 15-20 Cashew Nuts, slightly fried

For the Gravy

• 2 Medium Onion, cubed
• 1 Tbspn Ginger Garlic Paste
• 2-3 Green Chillies, or as per taste
• 1/2 Cup Curd
• 1/2 Cup Cream
• 1/2 Tspn Turmeric Powder
• Salt, as per taste
• 1 Tbspn Cashew Nuts
• Chilli Powder, as per taste
• 1 Tbspn Poppy Seeds
• 3-4 Green Cardamom
• 1 Black Cardamom
• 3-4 Cloves
• 1" Cinnamon stick
• A pinch of Mace
• 1 Tspn Shahi Jeera
• 1-2 Bay Leaf
• 1 Tspn Pepper Powder
• 1 Tspn Coriander Powder

For the Garnish

• 1 Sprig Coriander Leaves
• A pinch of Saffron
• Ginger, julienned strands

METHOD

• Boil onions and cashew nuts in water, till onions are soft. Let it cool. Then blend the onions and cashew with the poppy seeds to a smooth paste. Keep aside.
• Shallow fry the paneer. Keep aside.
• Boil potatoes, beans, carrots, cauliflower florets and green peas (all the assorted vegetables of your choice). Add salt to the water in which the vegetables boil. Preferably boil the potatoes in a pressure cooker, but use an open container to boil the other veggies. Add the beans, carrots and peas. Add the cauliflower and baby corns later, as they take very less time to boil. Strain the boiled veggies. Keep aside. Keep the broth too for adding later.
• Heat a pan and add ghee. Add the shahi jeera, bay leaf, cardamom, cloves, mace and cinnamon. Saute till they crackle.
• Add the ginger and garlic paste and chopped green chillies. Fry a minute.Then add the cashew onion blend, salt, chilli powder, turmeric and coriander powder. Saute on a low flame till oil starts separating. Add curd.
• Now add the broth and bring the mixture to a boil. Add all the vegetables, fruits, paneer, dry fruits, cream and pepper powder. Mix well and simmer for around 10 minutes.
• Sprinkle mace and switch off flame.
• Garnish with finely chopped coriander leaves, saffron and julienned strands of ginger.