Navratan Korma

My friend Amy, who is very fond of Indian food, said that she has read the restaurant recipes in many Indian cookbooks but would like to know it my way. So here's my attempt to document restaurant recipes my way!!

Navratan Korma
Nine Jewels curry
Ingredients
1 frozen pack (16 oz.) of mixed vegetables (carrots, green peas, green beans, corn)
5-6 cauliflower florets, chopped
1 tomato, chopped
1 potato, peeled, diced
1 cup paneer cubes/Indian cottage cheese
1/4 cup pineapple, peeled, diced

salt to taste
1 tbsp sugar
1 cup water
1 tsp garam masala , preferably freshly made

Grind to a smooth paste
1 onion, roughly chopped, boiled
12 almonds
5 kashmiri chilies, soaked in water for 1 hour, drained
4 cloves garlic
1/2 tsp cumin seeds
10 black peppercorns
2 cardamoms
2 tbsp coconut
1/2 tsp turmeric powder
1 tbsp poppy seeds
1/2 tsp tamarind pulp

Tempering
1 tbsp ghee or oil

Garnish (optional)

7-8 red cherries

Method

1. Bring water to boil in a saucepan. Add salt. Add cauliflower and potatoes. When they are half-cooked, add frozen veggies. Cook till all the vegetables are done. But veggies should not be too mushy.
2. shallow or deep fry paneer cubes and set aside.
3. Pressure cook or boil onion and grind along with the rest of the ingredients for paste.
4. Heat oil or ghee in a kadai or wok or saucepan. Add the ground paste. Stir fry on a low flame for 11- 15 minutes. Add spoonful of water if the masala seems to stick to the bottom of the pan.
5. Add all the cooked veggies, pineapple chunks and 1 cup water.
6. Add salt & sugar and bring to boil.
7. Add fried paneer pieces. Let it simmer for 7 minutes.
8. Pour the curry in a serving platter. Garnish with cherries, if using.

Note -
1. The consistency of this gravy should not be too thick or too thin.