Navratan Korma

Ingredients

• 200 grams of cubed potatoes
• 200 grams of cubed carrots
• 200 grams of cauliflower florets
• 100 grams of chopped beans
• 2 onions, finely chopped
• 200 grams of cashew nuts
• 3 cups of water
• Oil
• 1 bayleaf
• 2 cloves
• 1 inch cinnamon stick
• 2 cardamon
• 1 teaspoon cumin seeds
• 2 green chillies, slit
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• A handful of chopped dry fruits like cashew nuts, raisins and almonds
• Salt, as required
• 1/2 cup of pineapple cubes (optional)

Instructions

1. Boil onion and cashew nuts together for 5 minutes. When cooled off to room temperature, grind to a fine paste. Keep aside.
2. In a cup of boiling water, add potatoes. Add carrots after two minutes. Add beans after another two minutes and cauliflower florets after another two more. Boil for about three more minutes. Remove from heat.
3. In a pan, add oil. When hot, add cumin seeds, bay leaf, cardamon, cinnamon and cloves.
4. Add the onion-cashew mixture and cook for about five minutes.
5. Add coriander powder and cumin powder. Mix well and cook till oil oozes out.
6. Add green chillies, a cup of water and bring it to a boil.
7. Add vegetables and mix.
8. Garnish with nuts and pineapple cubes, if using.
9. Serve hot with roti or rice.