NAVARATAN KORMA

The 9 ingredients

1/2 tablespoon raisins
1/4 cup of cashew nuts
1 medium carrot, cut into 1cm cubes
4 cauliflower florets
3 thin, long string beans, cut into 1cm pieces
1 medium potato, cut into 1cm cubes
1/4 cup of shelled green peas
1/4 cup paneer, cut into 1cm cubes and fried
5 white button mushrooms, halved
The spices
2 whole cloves
2 whole black peppercorns
2.5cm long cinnamon stick
2 green cardamom pods
1/2 tablespoon of fresh ginger grated
1/2 tablespoon of fresh garlic grated
Salt to suit your taste
1 tablespoon of vegetable oil
1Onion chopped
1/4 cup (50ml) of heavy cream

Method:

1. Onion cashew paste : Boil onions and cashew in water until soft. Drain the water and blend into a smooth liquid.

2. Cook the potatoes, carrots, cauliflower, beans and peas in water with a pinch of salt. When the vegetables are tender, drain them into a colander and run cold water

3. In a large saucepan, heat the oil and add cloves, peppercorns, cinnamon and cardamom to the oil and sauté for 30 seconds .

4. When the whole spices start to give out their aroma, saute ginger and garlic until they turn light brown. Then add the boiled onion paste and cook until the raw smell of the onions no longer persists.

5. Add the blanched vegetables and button mushrooms to the mixture . Mix well and cook for 3 minutes .

6. To the mixture, add salt, fresh cream, paneer cubes and stir well.

7. Cook the korma for 30 seconds and then bring it to the boil.

8.Add the raisins (any dry fruits).Turn off the fire.

9. Before serving, sprinkle the roasted cashews and coriander leaves on top.

10. Serve while hot with white rice or nan.