Punjabi cuisine
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Navratan Korma
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Ingredients :

3 cups	Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms	Grated paneer	1 tsp	Coriander powder
3 nos.	Tomatoes	2 tsp	Garam Masala Powder
2 nos.	Grated onions	2 tbsp	Cream
1 1/2 tsp	Ginger paste	6 tbsp	Vegetable oil
1 1/2 tsp	Garlic paste	1 tbsp	Ghee
1 tsp	Turmeric Powder	1 cup	Milk / water
1 1/2 tsp	Red chili powder	1/4 cup	Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration		Salt to Taste

Preparation :

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 ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chili 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.
Serve the navratan korma hot. Decorate with cream and chopped coriander leaves on the navaratna korma.