Navratan Korma

Ingredients
Paneer 125 gms
Carrots 2 cubed
Potatoes 2 cubed
Cauliflower 6-8 florets
French beans 5
Green peas 1/2 cup
Tomatoes 2 cubed
Onions 2
Cashewnuts 1/2 cup
Raisins 1 tbsp
Oil 3 tbsp
Cloves 2
Black peppercorns 4
Cinnamon 1 inch stick
Green cardamoms 2
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Yogurt 1/2 cup
Green chillies 2 chopped
Salt to taste
Cumin powder 1/2 tbsp
Coriander powder 1 tbsp
Red chili powder 1 tbsp
Turmeric powder  1/2 tsp
Fresh cream 1/2 cup
Cilantro finely chopped

Method
Boil potatoes, green peas, carrots, cauliflower, french beans in boiling salted water till done and then refresh in cold water. Drain and keep aside.
Heat sufficient oil in a kadai and deep fry half the cashew nuts and raisins until golden. Drain onto an absorbent paper and keep aside.
Heat two tbsp of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms .
When they begin to crackle, add remaining cashews, ginger paste, garlic paste, green chillies. Stir for a min
Add onions, salt and turmeric. Cook the onions till golden brown.
Turn off stove and allow mixture to cool.
Grind cooled onion mixture into a fine paste with approx 1/2 cup water
Take the onion paste in a pan and cook until the oil separates. Stir continuously.
Add cumin, coriander and red chili powder.
Add 1/4 cup water to help the dry spices mix well.
Add cubed paneer and mix.
Add tomatoes, stir and cook for 2 mins
Add cream and mix well.
Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
Add cooked vegetables and mix well. Adjust salt.
Add water to get to your desired consistency.
Cook for 5 mins
Add cilantro and mix well.
Garnish with roasted cashews and raisins

Cooking Time - 30 mins
Servings - 4