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 of saffron dissolved in 1 tbsp of hot milk or hot water
• Salt to taste

How to Make Navaratan Korma with cottage cheese

• Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water from time to time.
• Group the paneer into two batches.
• Heat oil in a heavy bottom pan for 3 minutes and fry each batch till golden brown and remove.
• To the remaining oil, add ground paste.
• Stir fry till golden brown sprinkling little milk from time to time.
• Add all the vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water. Mix and cook this 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 minutes.
• Add saffron and serve hot.