Navratan Korma [ without onion & garlic ]

Ingredients :

• Potato - 2 [ boiled and cut into small pieces ]
• Carrot - 1 [ cut into small pieces ]
• Capsicum - 1 [ cut into small cubes ]
• French beans - 6 to 7 [ cut into 1" pieces ]
• Green peas - 1/3 cup [ boiled ]
• Paneer - 100 gms[ cut into small pieces ]
• Red tomatoes - 2 [ boil, peel and grind to a pure ]
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Dhania powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tinned pineapple - 2 slices [ cut into small pieces ]
• Fresh cream - 2 tbsp
• Cashew nuts - 6 to 7 [ crushed ]
• Raisins [ kishmish ] - 6 to 7
• Sugar - 1/2 tsp
• Oil - 3 tbsp
• Ghee - 3 tbsp
• Salt - as required
• Coriander chutney - 2 tsp
•  [ grind 3 tbsp coriander leaves with 1/4 tomato ]
• Fresh chopped coriander leaves - little
• Ginger green chilli paste - 1/2 tsp

Method :

First boil the potatoes, carrot  and  peas together adding little salt  and  keep aside. Then cut the capsicum and beans.  Then take one deep bottom pan, heat oil and ghee together. Then add ginger chilli paste and fry for 2 second, then add cashewnuts and fry till its change into golden colour. Then add coriander chutney and fry for few seconds. Then add fresh pureed tomatoes, salt, turmeric, red chilli powder, dhania powder, garam masala  powder  and  fresh cream. Fry for some times till the masala  leaves oil. Now add all the  boiled vegetables, sugar, paneer pineapple  and  raisins. Mix well. Add 1 cup or required water to get a thick gravy. Allow to boil for 10 minutes more in low flame. When the korma gets ready remove from the gas and garnish with chopped coriander leaves. Serve with nan,  kulcha and roti.