GETTING READY

1. Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.

2. Add the ginger, garlic, and cashew and stir to cook it a little.

3. Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.

MAKING

4. Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir. Add salt to taste and stir well.

5. Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.

6. Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.

7. Cover and cook for a while.

8. After a few minutes, uncover and add the heavy cream, stir gently to combine. Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.

9. Garnish with freshly chopped cilantro leaves and fried cashews, if desired.

SERVING

10. Serve this navratan korma warm with plain rice, roti or paratha.

TIPS

Onion paste can be prepared ahead of time and stored in the freezer for later use.

The vegetables can be boiled separately and added or added and sauteed as shown in the video.

Paneer can be fried separately and added if desired.

Other variations for using heavy cream are soya cream or corn starch dissolved in water.