* Navratan Korma *

1/2 cup fresh green peas
1/2 cup carrots, cubed
1/2 cup french beans, stringed and cubed
1/2 cup cauliflower, broken into tiny florets
1/2 cup potatoes, cubed
2 tbsp pineapple, cubed
2 tbsp cashewnuts, chopped
2 tbsp raisins
3 tbsp oil, or 2 tbsp oil + 1 tbsp ghee
Pinch of caraway seeds
2 onions, chopped fine
2 tomatoes, pureed
1 tbsp tomato puree (the canned variety)
1 tbsp chopped coriander leaves
Salt to taste
Grind for the masala paste:
1 tbsp thick curd
9 garlic flakes
1 inch piece ginger
4-6 green chillies
Grind for the garam masala:
2 tsp coriander seeds, roasted
1 tsp cumin seeds, roasted
1 tsp fennel seeds, roasted
1/2 tsp peppercorns, roasted
3 cloves
3 small sticks cinnamon
2 green cardamons

Boil the vegetables in 2 cups of water till half-cooked. Drain and keep aside.
In a saucepan, heat the oil and add the caraway seeds. When it cackles, add the onion and stir-fry till golden. Add the masala paste and stir-fry on a low flame till you get a nice aroma. Add both the tomato purees and stir-fry for 2-3 minutes.
Add about 1 cup of water from the boiled vegetables. Bring to a boil. Add the vegetables, pineapple, cashews, raisins, coriander leaves, garam masala and salt.
Stir gently, cover and simmer on a low flame for 5-6 minutes or till done. Garnish with 1 tbsp melted butter or 1 tbsp cream, almond flakes, and tomato roses and serve hot.

* Vegetable Korma *

4 cups mixed boiled vegetables (green peas, carrots, french beans, cauliflower, potatoes)
3 tbsp oil, or 2 tbsp oil + 1 tbsp ghee
1 onion, chopped fine
1 tbsp cashewnut or almond powder
1 cup water (from the boiled vegetables)
2 tbsp coconut milk
3 tbsp curd
Grind for the masala paste:
1 onion
2 tomatoes
2 green chillies
2 red chillies (kashmiri chillies)
12 garlic flakes
1 inch piece ginger
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp poppy seeds
2 pepper corns
4 cloves
2 sticks cinammon
2 green cardamons
1 black cardamon (optional)
Salt to taste
For garnishing:
Tomato slices, Lemon slices, Chopped coriander leaves

Boil the vegetables in 1 to 2 cups of water till they are half-cooked. Drain the water from the vegetables, and keep them aside.
Cool the water from the boiled vegetables. To about 1/2 cup of the water, add the cashew/almond powder. Add the whisked yogurt and blend. Keep aside.
Heat the oil in a heavy saucepan, add the onion and stir-fry till golden. Add the masala paste and stir-fry on a low heat till the oil leaves the masala and you get a nice aroma. Add the cashew/almond paste and the coconut milk and mix gently. Add the vegetables and salt to taste and stir gently. Add more of the water from the boiled vegetables if required. Cover and simmer on a low flame for a few minutes till done, stirring occasionally.
Remove to a serving dish, garnish and serve hot.