Veg Navratan Korma: A Royal Indian Delight

The Recipe

Ingredients:

• 1 cup mixed vegetables (e.g., carrots, peas, beans, cauliflower, potatoes), diced
• 1/2 cup paneer, cubed
• 1/4 cup cashews, soaked
• 1/4 cup almonds, blanched and slivered
• 2 tbsp raisins
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup yogurt, whisked
• 1/4 cup heavy cream
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/4 tsp cardamom powder
• Pinch of saffron strands, soaked in milk
• 2 tbsp oil or ghee
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil/ghee in a pan. Add onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.
2. Add tomato puree, turmeric, coriander, and cumin powders. Cook until oil separates from the masala.
3. In a separate bowl, whisk yogurt with a little water to make a smooth paste. Add this to the pan along with salt. Cook on low heat, stirring continuously, until the gravy thickens.
4. Add mixed vegetables and cook until tender. Stir in paneer, cashews, almonds, and raisins.
5. Pour in heavy cream and saffron milk. Simmer for 5-7 minutes until the gravy is rich and creamy.
6. Stir in garam masala and cardamom powder. Garnish with fresh cilantro. Serve hot with naan or rice.