NAVRATNA KORMA, VEG NAVRATAN KORMA

(Serves 4)

INGREDIENTS
 2 tbsp ghee
 1/2 cup grated onions
 2 tsp ginger-garlic (adrak-lehsun) paste
 1/2 tsp turmeric powder (haldi)
 2 tsp coriander (dhania) powder
 1 1/2 tsp chilli powder
 1/2 cup blanched and chopped tomatoes
 1/4 cup broken cashewnuts (kaju)
 1 1/2 cups finely chopped mixed vegetables (carrots , frenchbeans and
green peas)
 1/2 cup fried paneer (cottage cheese) cubes
 salt to taste
 2 tsp cornflour dissolved in 1/2 cup milk
 2 tbsp fresh cream
 1/4 cup canned pineapple pieces
 a pinch of sugar
 2 tbsp canned pineapple syrup
 a pinch of garam masala

FOR THE GARNISH

 1 tbsp fresh cream
 a few canned pineapple pieces

METHOD
1. Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1
to 2 minutes.
2. Add the ginger-garlic paste and sauté on a medium lame for 1 minute.
3. Add the coriander powder, chilli powder, mix well and cook on a medium flame
for 1 minute.
4. Add the tomatoes and cook on a medium flame for 1 minute.
5. Add the cashewnuts and 2 tbsp of water and cook on a medium flame for 1
minute.
6. Add the mixed vegetables, paneer, mix well and cook no a medium flame for 1
to 2 minutes, while stirring occasionally.
7. Add the salt, milk-cornflour mixture and fresh cream and cook on a medium
flame for 1 to 2 minutes, while stirring continuously.
8. Add the pineapple, sugar, canned pineapple syrup and garam masala and cook
on a medium flame for 1 to 2 minutes, while stirring occasionally.
9. Serve hot garnished with fresh cream and pineapple pieces.