Navratan Korma

100 grams cauliflower (broken into flowerpots)
100 grams peas (shelled)
100 grams potatoes (cubed)
100 grams reddish carrots
and French beans
6 flakes garlic
2 piece ginger
2 handfuls coriander leases
4 green chillies
oil or ghee for shallow frying
100 grams paneer or cheese
1/4 tsp saffron strands
a little milk
1 tsp each of garam masala and cumin seeds (ground)
1/2 tip turmeric powder
salt and chili ponder to taste
1/2 tomatoes (peeled and pure)
1 cup curd (beaten)
25 grams almonds and cashew-nuts (fried)
silver foil
1 small orange (peeled and diced)
1 ring canned pineapple (diced)
2 slices sweet mango (diced)
a few cherries (halved)

METHOD:

Grind the garlic, ginger, coriander leaves and green chilies to a piste. Fry the cheese to a golden colour. Drain and set aside. Dissolve the saffron in 1 tblsp of hot milk. Now heat 5 thlsps of ghee and fry the ginger and garlic paste, sprinkling a little milk now and then till it turns a rich golden colour. Add all the vegetables and fry till they start changing colour. Add the garam masala, cumin, turmeric, salt and chili powder. Mix welt, then add the tomato puree and curd. Cook till the vegetables are almost done, mix in the nuts and cheese and continue cooking till the vegetables are done. Remove into a serving dish, sprinkle saffron on top and cover with foil. Garnish with diced fruits.