Navratan Korma

This dish is a sweeter tomato-and-cream based dish.
Serves 4 (best served with basmati rice)

Ingredients
1 cup green beans, chopped into 1" lengths
1 head of broccoli, broken into bite-sized florets
1 cup of cauliflower, broken into bite-sized florets
1 cup of carrots, cut into matchsticks about 1" long

2 Tbsp vegetable oil
2 tsp cumin seeds
2" finely chopped ginger
3 medium onions, chopped


2 Tbsp ground coriander
2 tsp ground cumin
1 Tbsp poppyseeds
1 tsp cayenne
3 tsp salt
2 Tbsp tomato paste
2 Tbsp honey
1/2 cup 10% cream

20 cashew nuts
20 raisins
1 tsp butter

Directions
1. Steam the vegetables for 10 minutes.
2. In a pot, heat the oil on high heat and pop the cumin seeds.
3. Add the onions and ginger and fry until the onions are turning golden.
4. Add the ground coriander, ground cumin, cayenne, poppyseeds, and salt, and fry for 30 seconds, adding a 1/8 cup of water if the spices start to stick to the pot.
5. Add 1 to 2 Tbsp tomato paste and 1/2 cup of water. Lower heat to medium and cook for 3 minutes, then remove from heat.
6. Let the mixture cool, and blend it smooth.
7. Add 1/4 cup 10% cream and 1 Tbsp honey. Mix well.
8. Add the cooked vegetables to the sauce.
9. Sauté cashews and raisins in 1 tsp of butter (or ghee) and stir this to the dish.