Navratan korma recipe

1. In a pan, fry the whole cashew nuts and raisins and set aside for garnish.

2. Boil the chopped cashew nuts, sliced onion and green chillies together in about 150-200ml water. Cool and blend to a sauce consistency. Heat some oil in a pan and cook the purée for 10 minutes.

3. Blanch all the vegetables in salted boiling water.

4. Heat a little oil in a pan, add the chopped onion and sauté until translucent, then add the blanched vegetables and sauté. Next add the cashew nut mixture, season and add the spice powders. Finish with the single cream.

5. Garnish with fried cashew nuts, raisins and pomegranate seeds, micro herbs and gold foil if desired before serving.

Recipe courtesy: Bombay Brasserie, Taj Dubai