Navratan Korma

Ingredients

• 8 ounce tomato sauce canned
• 0.5 cup carrots chopped
• 1 teaspoon cayenne pepper 
• 0.5 cup green beans fresh chopped
• 1 teaspoon garam masala 
• 0.5 teaspoon ginger/garlic paste 
• 0.5 teaspoon ginger paste 
• 0.5 cup bell pepper green chopped
• 0.5 cup peas green
• 2 teaspoons ground coriander 
• 0.5 teaspoon ground turmeric 
• 0.3 cup heavy cream 
• 0.3 cup milk 
• 0.3 cup nuts mixed (cashews, pistachios, almonds)
• 1 medium onion grated
• 4 ounces paneer cubed
• 1 cup potatoes chopped
• 0.3 cup raisins 
• 4 servings salt to taste
• 3 tablespoons vegetable oil divided
• 1 cup water 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender.
3. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
4. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
5. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown.
6. Drain on paper towels.
7. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
8. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.