• 225 grams Paneer (Cottage Cheese)
• 1/4 cup Milk
• 15 grams Ginger
• 6 flakes Garlic
• 1 cup Coriander leaves
• 3 Green Chillies
• 3/4 cup Water
• 1/2 cup Ghee or Oil
• 300 grams 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 4cm long
• 1/4 kg French Beans cut into thin strips 3cm long
• 1 tps Turmeric
• 2 tps Cumin powder
• 1 tps Red Chilli powder
• 1 tps Garam Masala
• 300 grams 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
  

Method for Navratan Korma:

• 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 form 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 Navratan Korma hot with Puri or Nan after adding dry fruits on top of the prepared dish.