Navratan Korma

Steam/boil vegetables separately until just tender:

• Potatoes & carrots first, then cauliflower & beans, and then peas last.

Drain well and set aside.

Make the cashew paste by blending the cashews and water until smooth.

Heat oil + butter over medium-low heat.

Add onion and cook 10–12 minutes, stirring often, until it's very soft and pale golden.

Add ginger-garlic paste; cook 30 seconds.

Add cumin, coriander, turmeric, pepper.

Stir 15–20 seconds (do not brown).

Remove from heat slightly.

Blend onion mixture until smooth in a blender or with an immersion blender.

Return to pan over low heat.

Add the cashew paste, yogurt (stir constantly), coconut milk, heavy cream, sugar, and salt.

Simmer 5–7 minutes until glossy and thick.

Add all the vegetables, paneer (if using), raisins, and cashew halves.

Simmer 5 minutes only.

Turn off heat. Stir in the garam masala, crushed kasoori methi, and almond slices.

Rest 5 minutes before serving.

Serve with basmati rice or naan.