Gary's Cookbook

Navratna Korma

2 cups - Boiled vegetables (potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150 grams - Grated paneer
2 - Tomatoes
1 - Onion chopped
1½ tsp - Ginger garlic paste
1 tsp - Turmeric Powder - 1 tsp
salt to taste
1 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
2 tbsp - Vegetable oil
1 cup - Milk / water
¼ cup - Dry fruits (cashew nuts, raisins)
Coriander leaves - for garnishing

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp oil and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Saute onions and ginger-garlic paste till golden brown.Add salt, turmeric powder, red chilli powder
Coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Garnish with coriander leaves