Mughlai navratan korma

The unique navratan korma is a Mughal dish which was born in the royal kitchen of Akbar's palace. The legend says that the palace cook prepared this special dish when the emperor met with his nine royal courtiers, in the palace, once in a week.

The dish is believed to have made with the favourite fruits and vegetables of these nine courtiers. The courtiers were referred to as the nine jewels (navratan) of Akbar's royal palace. Birbal, the emperor's minister and the legendary musician Tansen were part of the nine jewels. The deliciously royal dish goes amazingly well with butter naan, chapathi, or palappam.

Ingredients
1 tsp poppy seeds 
10 cashews
5 almonds
1 potato
Carrot 
Beans
1 cup cauliflower
Green peas
Corn
1 cup pineapple
1 apple 
Grapes
2 tbsp ghee or 3 cubes butter
2 -3 cardamom pods
2 -3 cloves
1 cinnamon stick
3 bay leaves
½ tsp shahi cumin
10 cashews
1 tbsp almonds
2 tbsp raisins
1 tsp ginger-garlic (finely chopped)
1-2 green chillies
Coriander leaves
Paneer cubes
2 cups full fat milk
½ cup cream
2 pinches saffron
½ tsp sugar
Masala powders
1 tsp coriander powder
½ tsp fennel powder
½ tsp cumin powder
½ tsp garam masala
½ tsp pepper powder

Preparation
Boil the poppy seeds, cashews and, almonds in a glass of water
When it is boiled well, lower the flame and cook for 10 minutes
After the mixture has cooled down, grind the poppy seeds, cashews and almonds into a fine paste
Take 3 cups of carrots, beans, green peas and corn. Cut the fruits and vegetables into cubes
Heat 2 cubes of butter on medium flame in a pan
Fry the paneer, cashews and raisins separately
Keep them aside
Add one more cube of butter and cardamom pods, cloves, cinnamon stick, and shahi cumin
When these pop and turn fragrant, add half of an onion in fine cubes and an halved green chilli along with finely chopped ginger-garlic
Sauté until the raw smell is off
Into it add coriander powder, fennel powder, cumin powder, garam masala and pepper powder
Roast it for a minute
Add the vegetables, pineapple and apple 
Mix well and cook for 5 minutes on low flame with the lid on
Stir in intervals
Add the saffron and stir well
Mix the previously prepared poppy seed-cashew paste in 2 cups of milk and add it into the curry
Mix well and cook for 10 minutes on medium flame with the lid on
Stir in intervals
Add some chopped coriander leaves and the fried paneer, cashews and raisins
Add pepper powder and garam masla
The vegetable and fruit pieces shouldn€™t be overcooked and turned mushy
When the curry is cooked add sugar and cream
Mix well 
Garnish with more chopped coriander leaves
Note: The dish tastes better when grapes are added just before serving it. Pomegranates too could be added if you like the flavour of it.