Navratan Korma

Ingredients:

100 grams cauliflower (broken into pieces)

100 grams peas

100 grams potatoes

100 grams shredded carrots and

French beans

6 flakes garlic

2” piece ginger

2 handfuls coriander leaves

4 green chillies

oil or ghee for shallow frying

100 grams paneer or cheese

¼ tsp saffron strands

a little milk

1 tsp each of gram masala and and cummin seeds ( ground )

½ tsp turmeric powder

salt and chilli powder to taste

½ cup tomatoes (peeled and pureed)

1 cup curd

25 grams almonds and cashew nuts ( fried )

silver foil

1 small orange ( peeled and diced )

1 ring canned pineapple(diced)

2 slices sweet mango( diced )

a few cherries ( halved )

Directions:

Grind the garlic, ginger, coriander leaves and green chillies to a paste. Fry the paneer or cheese to a golden color. Drain and set aside. Dissolve the saffron in 1 tbsp of hot milk. Now heat 5 tbsps of ghee and fry the ginger and garlic paste, sprinkling a little milk now and then till it turns a rich golden color. Add all the vegetables and fry till they start changing color.

Add the garam masala, cummin, turmeric, salt, and chilli powder. Mix well, then add the tomato puree and curd. Cook till the vegetables are almost done, mix in the nuts and cheese and continue cooking till the vegetables are done. Remove into a serving dish, sprinkle saffron on top and cover with foil. Garnish with diced fruits.