Navarathna Kurma

How to Prepare

1. Heat 4 tablespoons of oil in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for 30 seconds.
3. Add the ground onion-tomato paste and sauté for 5-7 minutes until golden brown.
4. Mix in 2 tablespoons of ginger-garlic paste and cook for 2 minutes.
5. Add 2 teaspoons of turmeric powder
6. 3 teaspoons of red chili powder
7. 2 teaspoons of garam masala, and salt to taste. Stir well.
8. Pour in the cashew-almond paste and cook for 5 minutes, stirring continuously.
9. Add 4 cups of mixed vegetables (carrots, beans, peas, cauliflower, potatoes) and 2 cups of paneer cubes. Mix to coat with the masala.
10. Pour in 6 cups of water or vegetable stock, stir, and bring to a boil.
11. Reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.
12. Stir in 1 cup of fresh cream and 1/2 cup of chopped dry fruits (cashews, raisins, almonds). Cook for 2 more minutes.
13. Garnish with fresh coriander leaves and serve hot with naan or rice.