Navratna Korma [2nd Version]

> Fry Paneer in oil to gloden brown and put it aside > Fry Cashews in oil and put them aside [you can add other dry nuts as well] > Heat oil in pan and add freshly grounded Ginger and Garlic to this oil, fry it for 1min > Add finely chopped onions and fry until they are golden brown. > Now add your spices like Cumin Powder, Coriander Powder, Garam Masala and Chilli powder. > To those onions add your chopped vegetables [Cauliflower, Potato, Carrot, Peas, Beans] and cook them with lid for just about 5 mins [If more your Cauliflower will get over cooked. If you want you can boil your vegetables seperately and just add them to onions]. > After the vegetables are cooked, add capsicum [I picked Red Capcicum as it gives nice color to your dish]. > After adding Capcicum, put the lid and let it cook for 1-2mins as Capcicum cooks faster. > Now add curd+heavy whipping cream to the vegetables above and also add water to bring it to a boil. > To above add Tomato Sauce, Grated Coconut and Salt. > After the gravy is half cooked, add fried paneer to it and Cashew Nut powder [To make the gravy thick.] > Cook the gravy until the leaves out of the curry. > Finally just before getting it off the stove add fried nuts, check for taste and add Salt or chilli powder if needed. > I love my curries to be hot, so I added little more chilli powder. > Finally get it off the stove, and garnish it with coriander and cheese [If you need it.]