Punjabi Subzis

Navratan Kurma
Ingredients
Boiled vegetables (9 varieties - Potatoes, Carrots, Green Peas, French Beans, Cauliflower, Capsicum, Cabbage, Cluster Beans) - 3 cups
Cubed paneer - 150gms
Tomatoes - 3
Onions paste - (Fry onions in oil till light brown n grind them in mixer to a smooth paste.) - 1 cup
Ginger paste1 - 1/2 tsp
Garlic paste - 1 1/2 tsp
Salt To Taste
Turmeric Powder - 1 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 2 tsp
Cream - 2 tbsp
Vegetable oil - 6 tbsp
Ghee - 1 tbsp
Milk / Water - 1 cup
Cashew paste (Soak cashews in warm water for an hour or two and frind them to a smooth paste.) - 2 tbsp
Dry fruits (cashew nuts, raisins) - 1/4 cup
Coriander leaves and some grated paneer for decoration

Method
1. Boil tomatoes in sufficient water till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Soak paneer in warm water. It makes paneer tender. Alternativel you can use fried paneer as per your taste. In that case fry paneer in oil and soak in warm water.
4. Heat oil in a pan.
5. Fry onions and ginger-garlic paste till golden brown.
6. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes.
7. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala, cashew paste and fry for 2-3 minutes. Ensure that the mixture doesn't stick to bottom of pan.
8. Add milk and cream to gravy(use water alternatively). Stir well and bring it to boil. Reduce the heat and cook until the gravy becomes thick.
9. Add paneer to the gravy and stir well.
10. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
11. Serve the navratan korma hot. Put cream and chopped coriander leaves and grated paneer on the navaratna to decorate.