Navratan korma

 Ingredients:

. 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.), chopped

. 1/2 cup paneer (Indian cottage cheese), cubed (optional)

. 1/2 cup cashew nuts, soaked in water for 15 minutes

. 1/2 cup fresh cream or heavy cream

. 1/4 cup milk

. 1/4 cup yogurt

. 2 tablespoons ghee (clarified butter) or oil

. 1 medium-sized onion, finely chopped

. 2 tomatoes, pureed

. 1 tablespoon ginger-garlic paste

. 1 teaspoon cumin seeds

. 1 teaspoon turmeric powder

. 1 teaspoon red chili powder (adjust to taste)

. 1 teaspoon garam masala

. 1 teaspoon coriander powder

. 1/2 teaspoon cardamom powder

. 1/4 teaspoon saffron strands (optional)

. Salt to taste

. Fresh coriander leaves for garnishing

Method:-

1. Heat ghee or oil in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add tomato puree and cook until the oil separates from the mixture.

6. Meanwhile, grind the soaked cashew nuts with a little water to make a smooth paste.

7. Add the cashew paste to the pan and mix well.

8. Add turmeric powder, red chili powder, coriander powder, garam masala, cardamom powder, and salt. Mix everything together.

9. Add the chopped mixed vegetables and paneer cubes (if using). Mix well to coat the vegetables with the spice mixture.

10. Cover the pan and let the vegetables cook on low heat for about 10-15 minutes, or until they are tender.

11. In a small bowl, mix milk and yogurt together.

12. Add the milk-yogurt mixture to the pan and stir well to combine.

13. Add fresh cream and saffron strands (if using). Mix everything together.

14. Simmer the curry for another 2-3 minutes, allowing the flavors to meld together.

15. Garnish with fresh coriander leaves.

16. Serve hot with naan, roti, or rice.