Cut Potatoes, Bell Peppers, and carrots into small dice and Beans into small diagonal pieces and finally separate the florets of the cauliflower.

Cut Paneer into small cubes.

Finally cut the Pineapple into small dice.

Make a thick paste of 10 Cashew nuts, 10 almonds, Melon Seeds, Onion, Garlic, and Poppyseed using 2 Tbsp. of water.

Soak Saffron Strands in 2 Tbsp. of warm Milk (adding saffron is optional).

Blanch Potatoes and Carrots for 5 minutes in normal water (this step is optional, especially in winter).

Take Oil in a Wok and heat the Oil.

Fry Paneer cubes and keep them aside.

Fry the rest of the Dry fruits and keep them aside.

Temper the Oil with Bay leaves and Sahi Jeera and then add the Paste prepared and cook for 5-7 minutes or so in medium flame till the oil comes from the mixture.

Add Turmeric Powder, Salt, Sugar, and Black Pepper Powder, Garam Masala Powder and chopped Green Chilies and cook for 1-2 minutes. Add 1 Tbsp. of Water if required.

Now add Potatoes, Carrots, and Beans to the mixture and cook for 5 minutes then add Cauliflower, Peas, and lastly Bell Peppers, and Pineapples.

Add fried Paneer and fried Dry fruits.

Now add 3 Cups of Water and mix well.

Then add Cream and Saffron mixed milk to the mixture and cover the pan with a lid and cook until all the veggies are cooked proportionately. This should take around 7-10 minutes in medium flame.

Check the consistency as well as check the gravy for spices and if required adjust spices.

Add 1 Tbsp. of Ghee Switch the flame off and give the dish a stand of 5 minutes.

Garnish the “Navaratan Korma” with Pomegranate seeds and fried dry fruits.

“Navaratan Korma” is ready to serve.