Vegetable Navratan Qorma

Ingredients for Vegetable Navratan Qorma:
Oil 4 tbsp
Cashews, broken into bits ½ cup
Cottage cheese 1 cup
Onion ground 2
Garlic paste 2 tsp
Ginger paste 1 tsp
Tomatoes ground 3
Coriander powder 1 tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
All spice powder 1 tsp
Potato cubes (boiled) 1 cup
French beans (boiled) 12 – 15
Carrots chopped & boiled 2
Green peas, parboiled ½ cup
Cauliflower florets, parboiled 1 cup
Capsicum (cubed) 1
Pineapple cubes 1 cup
Cream 3 tbsp
Salt to taste

Preparation:
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. 
Now add the cashews and fry till slightly darker. 
Remove with a slotted spoon and keep aside on paper towels, for later use. 
Do the same for the paneer cubes and keep aside for later. 
In the same pan, add the remaining cooking oil and heat. 
Now add the onion paste and fry till slightly browned. 
Add the garlic and ginger pastes and fry for 1 minute. 
Now add the tomato paste and fry for another 1 minute. 
Add all the spice powders and fry the masala till the oil begins to separate from it. 
Stir often to keep the masala from sticking to the pan and burning. 
Now add 1 cup of warm water to this masala and mix well.
Cook for 1 minute. 
Add all the vegetables, pineapple, paneer and previously fried cashews. 
Mix gently but well making sure not to mash or break the pieces of the vegetable. 
Cook till veggies are done but not limp (they must be al dente!) 
Add the cream, season with salt to taste, stir and turn off heat. 
Serve with hot Naans.

Vegetable Navratan Korma by Zarnak Sidhwa