NAVRATAN KORMA

Ingredients

• 1 cup cauliflower (100g)
• 1 1/2 cup mixed vegetables (120g)
• 1 cup potatoes (100g)
• 1 cup onion (100g)
• 3 large cloves of garlic (15g)
• 1 inch ginger
• 1 green chilli
• 1 cup fresh tomato puree
• 2 tbsp fresh coriander
• 1 inch cinnamon stick
• 3-4 cloves
• 6-8 peppercorns
• 1 small mace piece
• 1 star anise
• 4 small cardamoms
• 1 big cardamom
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1/4 tsp asafoetida
• 1 tsp cumin seeds
• 1/2 tsp hot red chilli powder (optional)
• 1 cup plain yogurt (thick)
• 100 g paneer (cubed)
• 2 tbsp ghee
• 1/4 cup fresh cream
• 1 cup pineapple (cut into pieces)
• 1 tbsp almond flakes or slices
• 1 tsp pistachio slices
• 1 tbsp raisins
• 1 1/4 cups water
• 1/4 cup cashew nuts
• 2 tsp salt
• 1 tsp sugar

Instructions

1. 1

   --- GET THE VEGETABLES READY ---

2. 2

   Cut the cauliflower into small florets. Soak in enough water to remove dirt and worms.

3. 3

   Peel and dice the potato. Soak them in enough water till required.

4. 4

   If yo are using mixed frozen vegetables, then no need to prep them.

5. 5

   If you choose to use fresh vegetables, the mixture of diced carrots, chopped green beans and peas should be about 1½ cups or approximately 120g.

6. 6

   Chop fresh coriander.

7. 7

   Peel and cut the garlic into halves.

8. 8

   Peel and chop the onion into chunks.

9. 9

   Peel and cut the ginger into pieces.

10. 10

    If you're using whole tomatoes, dice them.

11. 11

    --- OTHER PREPS ---

12. 12

    Whisk the yogurt into a smooth consistency.

13. 13

    Cut the paneer into small cubes.

14. 14

    If you are using whole almonds and pistachios, then chop them up roughly or into slices.

15. 15

    --- PREPARE THE KORMA OR SAUCE ---

16. 16

    Add oil and ghee in a pan over medium heat.

17. 17

    Add the whole spices - cinnamon, cloves, peppercorns, cardamom, big cardamom, mace, star anise.

18. 18

    Add the onion chunks. Also add the asafoetida. Stir fry till they become a bit soft.

19. 19

    Add the garlic, ginger and green chilli. Stir fry for 2 minutes.

20. 20

    Add the cashew nuts. Stir fry for 2 minutes.

21. 21

    Add the tomato puree or chopped tomatoes.

22. 22

    Cover the pan and cook the mixture for 5 minutes.

23. 23

    Allow the mixture to cool down a bit.

24. 24

    Add the mixture and 1 cup water in a blender jar or jug.

25. 25

    Puree the mixture to a smooth consistency.

26. 26

    Return the sauce to the pan.

27. 27

    Return the pan to medium heat.

28. 28

    Add salt, sugar, cream and whisked yogurt.

29. 29

    Mix well. Lower the heat.

30. 30

    Keep stirring the sauce till it becomes hot.

31. 31

    --- COOK THE VEGETABLES ---

32. 32

    Heat oil in a wide pan over medium heat.

33. 33

    Add cumin seeds.

34. 34

    Add the vegetables. Stir fry for 1 minute.

35. 35

    Cover the pan, and allow the vegetables to 'sweat' for 2 minutes.

36. 36

    Add salt, coriander powder and Kashmiri red chill powder. Also add red chilli powder if using any. Mix well.

37. 37

    Add ¼ cup water. Cover the pan and cook the vegetables till done.

38. 38

    Don't over cook them.

39. 39

    Add the sauce or korma to the vegetables.

40. 40

    Add the paneer cubes and chopped pineapple.

41. 41

    Mix well. Allow the Navratan korma to simmer for 3-4 minutes.

42. 42

    Add the chopped fresh coriander and mix well.

43. 43

    --- FINAL PREPARATION ---

44. 44

    Transfer the korma to a serving bowl.

45. 45

    Garnish with almond, pistachio slices and raisins.

46. 46

    Can add some chopped coriander and drizzle some cream.

47. 47

    Serve Navratan Korma with some hot naan.