Navratan Korma with Bakarkhani

Instructions

1. 1

   Prepare the Vegetables and Paneer (The 'Gems')

   • In a pot, bring water to a boil. Add the diced carrots, beans, potatoes, and cauliflower. Cook for 5-7 minutes until they are tender but still have a slight bite. Add the green peas in the last minute of cooking. Drain all vegetables and set aside.
   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Gently slide in the paneer cubes and shallow-fry for 2-3 minutes, turning occasionally, until they are light golden. Remove with a slotted spoon and set aside. You can place them in a bowl of warm water to keep them soft.
   • In the same pan, add the 8 cashews and raisins for garnish. Fry for 30-60 seconds until the cashews are golden and the raisins plump up. Remove and set aside.
2. 2

   Create the Smooth Korma Paste

   • Drain the soaked cashews and poppy seeds.
   • In a small pot, add the chopped onion and cover with water. Boil for 5-7 minutes until the onions are soft and translucent. This step removes the raw pungency. Drain thoroughly.
   • In a high-speed blender, combine the soaked cashews, poppy seeds, boiled onion, and green chillies. Blend into a very smooth, fine paste. Add 2-3 tablespoons of water if needed to help it blend.
3. 3

   Cook the Royal Gravy

   • Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
   • Lower the heat and add the prepared korma paste. Cook for 6-8 minutes, stirring continuously, until the paste thickens, darkens slightly, and you see ghee separating from the sides.
   • Stir in the coriander powder and cook for one more minute.
   • Turn the heat to the absolute lowest setting. Slowly pour in the whisked curd while stirring constantly and vigorously to prevent it from splitting. Cook for 2-3 minutes until the ghee starts to surface again.
   • Add 1.5 cups of water, salt, and sugar. Mix well and bring the gravy to a gentle simmer. Let it cook for 3-4 minutes.
4. 4

   Combine and Finish the Korma

   • Gently add the boiled vegetables, fried paneer, and pineapple chunks to the simmering gravy.
   • Mix carefully to coat everything. Cover and let it simmer on low heat for 5-6 minutes, allowing the vegetables and paneer to absorb the flavors of the rich gravy.
   • Reduce the heat to low. Stir in the fresh cream, crushed kasuri methi, and garam masala. Mix gently and cook for just one more minute. Do not let the korma boil after adding the cream.
   • Turn off the heat. Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
5. 5

   Serve

   • Serve the Navratan Korma hot with naan, roti, paratha, or jeera rice.