Step-by-Step Instructions

1. 1.Prepare Gravy Paste Base

   In a bowl, combine cashew pieces, magaz (melon seeds), and khus khus (poppy seeds). Add enough water to cover them and let them soak for 1 hour. Alternatively, if in a hurry, boil them until softened. After soaking/boiling, drain the water and blend the mixture into a smooth, fine paste.

2. 2.Blanch Vegetables

   In a pot of boiling water, add cauliflower florets, chopped capsicum, green peas, and chopped green beans. Blanch for about 3-5 minutes until they are tender-crisp. Drain and set aside.

3. 3.Roast Dry Fruits

   Heat 1 tablespoon of butter in a pan over medium heat. Add whole cashews and makhana. Roast until they turn slightly golden brown. Then, add raisins and pistachios, and roast for another minute until the raisins plump up. Remove the roasted dry fruits from the pan and set aside.

4. 4.Sauté Paneer

   Add paneer cubes to the same pan (with any residual butter) and sauté until they are light golden brown on all sides. Remove the paneer from the pan and set aside.

5. 5.Prepare the Gravy

   Melt the remaining butter (2 tablespoons) in the pan. Add the whole spices: bay leaf, cinnamon sticks, cloves, star anise, black cardamom, and green cardamom. Sauté for about 30 seconds until fragrant. Then, add the blended cashew, magaz, and khus khus paste. Cook the paste for 5-7 minutes, stirring continuously, until it thickens and the raw smell disappears. Pour in the milk and mix well, bringing it to a gentle simmer.

6. 6.Combine Ingredients

   Add the blanched vegetables (cauliflower, capsicum, peas, beans), roasted dry fruits (cashews, makhana, raisins, pistachios), and sautéed paneer to the simmering gravy. Stir gently to combine.

7. 7.Season and Finish

   Add white pepper powder, garam masala, sugar, and salt to taste. Stir in the pineapple pieces. Finally, crush kasuri methi between your palms and sprinkle it over the korma. Add a few drops of rose water or kewra water for aroma. Mix everything well.

8. 8.Serve

   Serve the Navratan Korma hot with naan, roti, or rice. Garnish with fresh coriander or a sprinkle of chopped nuts if desired.