Navratan korma

Method

1. 1 Soak the cashews for 25 minutes, then blend them with water to make a smooth cashew cream.
2. 2 Blanch each type of vegetable separately for a different amount of time, as they all cook at different times.
3. 3 Sauté the onions for 10 minutes without browning them, then blend them into a white purée.
4. 4 Korma sauce should be off-white, so the onions shouldn't be browned; browning will make the dish look unappealing and lose its character.
5. 5 Simmer the onion purée with the cashew cream for 6 minutes, then add the vegetables and paneer.
6. 6 Add pineapple, raisins, and garam masala, then mix in the fresh cream in the oven.

With an appliance

• Microwave 47 min

  Replace step 5: toss the onion purée and cashew cream in a wide bowl at 700 W for 4 minutes, stirring every minute before adding the vegetables and paneer; reduce to about 2 minutes, the white sauce will be evenly heated, less likely to stick, and won't require constant monitoring, and the ivory color will be brighter. Keep the heavy cream at room temperature in step 6 to prevent separation.