Navratan Korma

Sauté shredded Cauliflower, Carrots, Beans, Bell Pepper, Cabbage with Potatoes and peas in about 1 tsp of oil. Keep aside.

Sauté dry fruits of choice with Makhana (dry lotus seeds) & keep aside.

Shallow fry cut pieces of Paneer and keep aside.

Boil tomatoes and puree it to make a paste.

Grate onions and fry them in about 1-2 tbsp of oil. When transparent, add ginger-garlic paste. When onions turn golden brown, add the tomato paste along with Garam Masala powder, Jeera powder, Red Pepper powder, turmeric powder and salt to taste, and fry this mixture till oil comes out and the mixture leaves the sides of the pan. Add grated Paneer to this mixture.

Add a mix of water and milk to form the gravy. Immediately add the sautéed veggies, Paneer and dry fruits. Bring to a couple of boils.

Garnish with coriander leaves, 1 tsp Kewra Water, and 1 tbsp of Kasoori Methi (if available).