Fry 10 pieces of cashew nuts and 10 pieces of raisins in 2 tbsp of hot ghee.

Put 2 tbsp of ghee more and fry 2 pieces of onions.

Add 20 pieces of soaked cashew nuts and blend them.

Make a mixture of 1 cup of curd, 2 tsp of coriander seed powder, 2 tsp of Kashmiri red chili powder and ¼ tsp of turmeric powder.

Boil and remove 1 cup of small florets of cauliflower and ½ cup of carrots, ½ cup of beans and 1 piece of small peeled potato, all diced into small pieces, along with 1 cup green peas in 4 cups of water.

Heat 4 tbsp of ghee again and fry 2 pieces of whole bay leaves, 6 pieces of cloves, 6 pieces of green cardamoms (whole pods), 1 piece of cinnamon stick (1 inch in size), 1 tsp cumin seed powder, and 10 pieces of black peppercorns for 10 seconds. Then, add 2 pieces of finely chopped green chilies and ginger.

Add the Dahi masala paste.

Then put in the onion and cashew nut paste and 1.5 tsp of salt.

Add the blanched veggies along with 1 cup of capsicum and paneer.

Pour 2 cups of water, cover and cook on a low to medium flame for about 10 minutes. Then, add the fried cashews and raisins.

Add 1 tsp of garam masala powder, 1 tsp of crushed Kasuri Methi, and 1 tsp of nutmeg (jaiphal) powder, followed by 2 tbsp of saffron water.

Add a few finely chopped coriander leaves and transfer it to a serving bowl.

Your tasty and flavorful homemade Navratan korma is ready.