Manisha Das
In a large pan, heat the oil and ghee over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds.
Add the sliced onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add the red chili powder, turmeric powder, and salt. Mix well and cook for another minute.
Add the diced carrots, chopped beans, potatoes, and green peas. Mix everything well.
Pour in the water, cover the pan, and let it cook for about 10 minutes or until the vegetables are tender.
In a bowl, whisk the yogurt until smooth. Gradually add it to the vegetable mixture along with the cashew paste.
In another pan, heat ghee. Add cashew nuts, diced pineapple (if using), and raisins.
Enjoy your Navratan Korma hot with naan, roti, or steamed rice!