Navratan Korma

Ingredients

Vegetable oil

3 tablespoons

Salt

to taste

Fresh cream

1 cup

Garam masala powder

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Ginger, grated

1 tablespoon

Tomato puree

1 cup

Onion, finely chopped

1 large

Raisins

1/4 cup

Cashew nuts

1/4 cup

Paneer, cubed

1 cup

Mixed vegetables (carrots, peas, beans, etc.)

2 cups, chopped

Water

1 to 2 cups, as needed

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Once hot, add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
2. Add the grated ginger and sauté for another 2 minutes until fragrant.
3. Stir in the tomato puree, turmeric powder, red chili powder, garam masala powder, and salt. Cook this mixture, stirring frequently, until the oil begins to separate from the masala, about 5-7 minutes.
4. Add the chopped mixed vegetables, cubed paneer, cashew nuts, and raisins to the pan. Stir well to combine and cook for 3-4 minutes, allowing the ingredients to meld together.
5. Pour in enough water to create a gravy consistency. Cover the pan and simmer on low heat until the vegetables are tender, about 10-15 minutes.
6. Once cooked, stir in the fresh cream and mix well. Allow the korma to heat through for another 2-3 minutes before removing it from the heat.
7. Serve the Navratan Korma hot, garnished with additional cashew nuts if desired, alongside naan or steamed basmati rice.