Navratan Korma

Ingredients

• 1/2 cup cashews
• 1 cup warm milk, divided
• 3 tablespoons ghee
• 1 onion, finely chopped
• 1 tablespoon ginger, minced
• 3 cloves garlic, minced
• 2 tomatoes, pureed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt, or to taste
• 1 teaspoon sugar
• 1/2 cup carrots, diced
• 1/2 cup green beans, diced
• 1/2 cup green peas
• 1/2 cup potato, diced
• 1/2 cup cauliflower florets
• 1 cup paneer, cubed
• 1/4 cup heavy cream
• 1/4 cup pineapple chunks
• 2 tablespoons golden raisins
• 2 tablespoons cashews, fried, for garnish
• 1 tablespoon fresh cilantro, chopped, for garnish

Method

1. 1

   Soak the 1/2 cup cashews in 1/2 cup warm milk for 20 minutes, then blend until smooth to make a cashew paste.

2. 2

   Heat ghee in a 6-quart saucepan over medium heat and sauté the chopped onion until golden, about 6 minutes.

   6:00 · Sauté onion
3. 3

   Add the ginger and garlic and cook until fragrant, about 1 minute.

   1:00 · Cook ginger-garlic
4. 4

   Stir in the tomato puree, coriander, cumin, turmeric, garam masala, and cayenne, and cook until the oil separates from the mixture, about 5 minutes.

   5:00 · Cook tomato mixture
5. 5

   Stir in the cashew paste, remaining 1/2 cup milk, salt, and sugar, and simmer for 3 minutes.

   3:00 · Simmer gravy
6. 6

   Add the carrots, green beans, and potato, cover, and simmer until just tender, about 12 minutes.

   12:00 · Simmer root vegetables
7. 7

   Add the cauliflower and green peas and simmer until all the vegetables are tender, about 8 minutes.

   8:00 · Simmer remaining vegetables
8. 8

   Gently fold in the paneer cubes, heavy cream, pineapple chunks, and raisins, and simmer for 5 minutes to heat through.

   5:00 · Simmer with paneer and cream
9. 9

   Taste and adjust salt and sugar as needed.

10. 10

    Transfer to a serving dish and garnish with fried cashews and chopped cilantro before serving.