NAVRATNA KORMA

Navratna Korma is a sweet, mildly spicy, rich and creamy Mughlai curry . It is served in almost every Indian restaurant in India. But to replicate the restaurant like texture and flavors is an uphill task. The flavors are the perfect example of what we call an exotic Indian taste.
So lets get started.
NAVRATNA means nine jewels, So it is the combination of nine different fruits,vegetables and nuts in a creamy sauce.

Ingredients

Red,Yellow and Green Bell peppers/ capsicum - 1/2 cups
Peas - 1/4 cups
Carrots - 1/4 cups
Corn - 2 tbsp
Green beans - 1/4 cups
Tinned Pineapple chunks  - 1/2 cup
Apple diced - 1 nos
Grapes - 10-12
Cashews - 12-15 for frying + few in gravy
Raisins few
Paneer diced - 50-60 gms
Tomatoes - 2
Corn flour - 1 tbsp
Oil - 4 tbsp + for frying
Heavy Cream - 1/4 cup
Milk - 1/2 to 1 cup
Salt to taste
Pineapple syrup  - 1/4 cup (optional)

For  the Coconut-chili paste

Ginger - 1 tbsp
Green chili - 1-2 as per taste
Shredded fresh coconut - 1/2 cup
Dalia ( Roasted split Bengal gram) - 1 tsp
Coriander - 3-4 tbsp
Coriander-cumin powder (Dhanajiru powder) - 
Mint leaves - few
Khus-khus - 1/2 tsp
Cumin powder or whole - 1 tsp
Cashews - 7-8 

For Onion and Garlic paste

Onions - 2 
Garlic - 4-6 cloves

Method

1. Dice paneer and potatoes into squares and fry them till golden brown.Also fry the cashews.
2. Blanch the tomatoes, peel off the skin and make a puree. (Submerge tomatoes in boiling water for about a minute. Remove and drop them in chilled water. Peel off the skin from the flesh and puree it)
3. Partly boil the vegetables.( Carrots, Green beans, Peas and corn)
4. Mix Shredded coconut, Dalia,  Khus-khus, ginger, green chili, Coriander leaves, mint leaves, cumin and cashews in a mixture bowl and make a nice and smooth paste.
5. In another bowl take onions and ginger and make a nice paste.
6. Now in a skillet take 3-4 tbsp oil and add the coconut-chili paste. And saute it on a medium flame.
7. When it releases a nice aroma, add onion-garlic paste. Let it cook about 2-3 minutes.
8. Add tomato puree and saute for another 2 to 3 minutes.
9. Now add all the vegetables along with milk and give a nice stir.
10. In a small cup take about 1-2 tbsp of milk and add cornflour to it. Mix well and add it to the gravy.It helps the gravy to thicken.
11. Cover and cook for few minutes. Now add Pineapple, apple , grapes and cashews.
12. At the end drizzle pineapple syrup and salt. Mix well and let it cook until u get a rich and creamy texture.
13. Turn off the heat and sprinkle Kasuri methi. 
14. Add heavy cream and mix well. (If you are using Half n half cream to cut back your calories as i did, you need to cook the curry for 5 more minutes.)
15. Taste and check for salt amount  Add more if required. Garnish with coriander leaves and cream if you prefer.
16. Enjoy this restaurant style Navratna korma with Tandoori Roti/Naan or Parathas..

Enjoy!!