To make the Korma curry:
- 1 large onion, chopped
- 1 tbsp ginger-garlic paste
- 1 tomato, chopped
- 2 tbsp cashew nut (soaked)
- 2 tbsp almonds (soaked)
- 2 1/2 tbsp thick yoghurt, whisked
- 2 Rajah Bay leaves
- 3-4 Rajah Green Cardamoms
- 4-5 Rajah Cloves
- 1 Black Cardamom
- 1 tsp Rajah Turmeric powder
- 1/2 tsp Rajah Chilli powder
- 1/2 tsp Rajah Garam Masala
- 1/2 tsp Sugar/sweetener
- Salt as per taste
- 2-3 tbsp oil/ghee
- 1 1/2 cup potato, (washed and cut into 1-1/2 cm pieces)
- 1 cup cauliflower florets, washed
- 1/2 cup green beans, (washed and cut into 2 cm pieces)
- 2 carrots, cut into 2 cm pieces
- 3/4 cup green peas
For the toppings:
- 100 g paneer/cottage cheese, cut into 1 cm cubes
- 1/2 cup pineapple, chopped
- 10-12 cashew nut
- 2 tbsp raisins
- 1 tbsp ghee/oil
- Add all the vegetables except for green peas in a large pot along with 3-4 cups of water and a little salt and boil for 7-8 minutes until the veggies are 50-60 percent done. Drain the vegetables and keep them aside.
- Make a smooth paste of cashew nuts and almonds and keep it aside.
- Heat oil in a large thick-bottomed pan on medium-high heat, temper oil with bay leaves, green and black cardamoms, cinnamon and cloves and sauté for 10-20 seconds.
- When you get the lovely aroma of the spices add in the chopped onion and sauté until soft and translucent.
- Add the ginger-garlic paste and sauté for a minute or two until the raw smell disappears.
- Then toss in the chopped tomatoes and sauté for 4-5 minutes on medium heat until soft and mushy.
- Now lower the heat and add the turmeric powder and chilli powder along with salt and sugar and sauté for 20-30 seconds.
- Stir in the nut paste and yoghurt and mix it well with the masala. Cook the masala for 4-5 minutes stirring continuously.
- Now add in the veggies along with the green peas and mix it well with the masala. Let the masala coat the vegetables nicely. It takes around 2 minutes.
- Add 1-1/2 to 2 cups of water and mix well. Check the seasoning. Add salt if required.
- Cover and cook for 7-8 minutes on medium-low heat until the vegetables are cooked through. Add garam masala and mix.
- Meanwhile on a small pan add 1 tbsp of ghee/oil and sauté the paneer, cashew nuts and raisins and keep it aside.
- Finally top it up with the paneer, cashew nuts, raisins, pineapple pieces and mix it well with the curry.
- Take it off the heat and serve it hot with Naan or paratha.