Ingredients

• 225 g - Paneer (Cottage Cheese)
• 1/4 cup - Milk
• 15 g - Ginger
• 6 flakes - Garlic
• 1 cup - coriander leaves
• 3 - Green Chillies
• 3/4 cup - Water
• 1/2 cup - Ghee or Oil
• 300 g - Cauliflower cut into small pieces
• 2 cups - Peas shelled or frozen
• 1/4 kg - potato peeled and cut into 1 cm pieces
• 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
• 1/4 kg - French Beans cut into thin strips 3 cm long
• 1 tsp - Turmeric
• 2 tsp - Cumin Powder
• 1 tsp - Red Chilli Powder
• 1 tsp - Garam Masala
• 300 g - Tomatoes pureed
• 1.5 cups - Curd beaten
• 2 slices - Canned Pineapple cut into 1 cm pieces
• 2 tbsp - Cashewnuts broken into pieces
• 12 - Almonds blanched and sliced
• A pinch Saffron dissolve in 1 tbsp hot milk or hot water
• Salt to taste

How to Make Spicy Navratan Korma

• Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time.
• Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove.
• To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time.
• Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins.
• Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked.
• On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins.
• Add saffron and serve hot.