Navratan Khorma is a Mixed Vegetable curry with Cottage cheese and dry fruits cooked in curds. I had been looking for this recipe for long, I always had this as the second option in restaurants, first always being Paneer butter masala. I finally got this recipe in Hawkins Futura Recipe Book, and it was an instant hit with everyone. Best part is that we can make this during fasts where we do not cook with onion and garlic, and feel free to use any veggies you have at hand. The original recipe asks for you to cook it in the pressure cooker for about 1 minute, futura does not have the whistle system, but I prefer cooking it on Dum that way I can decide on how crisp or cooked the vegetables have to be, but if you are in a hurry then cooker will be the best option.

Ingredients (Serves 10)
150 gms paneer, cut into cubes (Original recipe requires you to fry the paneer, I prefer not too)
1/4 cup milk
2 inch ginger
12 garlic (Indian), 6 if using the big ones (Skip this if making during fast)
1 cup fresh coriander leaves, washed and chopped
4 green chilies, or to taste
1 cup cauliflower, cut into small flowerettes
2 cups frozen peas or fresh
2 medium potatoes, cut into 1 cm cubes
3 medium carrots, cut into 2 cm cubes
12 beans, cut into 1 cm strips
1 tsp turmeric powder
2 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala
2 large tomatoes, pureed
1.5 cups yogurt, beaten well
1/4 cup, pineapple, cut into 1 cm pieces
2 tbsp cashew nuts, broken to small pieces
12 almonds, blanched and sliced
2 tbsp raisins
salt to taste
water as needed for cooking
2 tbsp ghee

Method

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a non stick pan, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the turmeric, cumin, red chili and garam masala. Stir fry for 1 minute. Add the tomato puree and cook will oil separates.
   
4. Reduce the heat to low, add the curds, vegetables, salt and 1/2 water. Mix Well
   
5. Cover and cook till the vegetables are all cooked.
   
6. Add the paneer, pineapple, cashews, almonds and raisins. Cover and simmer for about 3 minutes more. Add milk if the gravy had dried up.
   
7. Serve hot with parathans.
   

1. Grind ginger, garlic, green chili and coriander leaves to a smooth paste adding just enough water to help in grinding. (1/4 cup)
   
2. Heat ghee in a cooker, add the above paste and cook till it turns golden brown. keep sprinkling the milk from time to time to avoid sticking.
   
3. Add the vegetables, turmeric, cumin, red chili and garam masala. Stir fry for 2 minute.
   
4. Add the tomato puree, curd and 1/2 cup water. Mix Well.
   
5. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for 1 minute.
   
6. Remove from heat, and release the pressure.
   
7. Once the pressure is released open the cooker.
   
8. Place the cooker on medium heat, add paneer, pineapple, cashews, almonds and raisins. Simmer for about 3 minutes.
   
9. Serve hot with parathans.