### TranslatedIngredients: 5 cashews, 5 almonds, 1 tablespoon melon seeds, 1 onion - finely chopped, 1 tomato - chopped, 1-1 / 2 cups mixed vegetables - (potato, 1/2 tablespoon ginger garlic paste, 3 / 4 cups coconut milk, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, salt - as per taste, 2 tablespoons ghee - or oil, 2 Tablespoon Pomegranate, 1 tablespoon Cashew, 1 tablespoon Raisins, 1 tablespoon Ghee ### PrepTimeInMins: 15 ### CookTimeInMins: 50 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Navratan Korma, first soak cashew nuts, almonds, melon seeds in water for 30 minutes. Remove water after 30 minutes. Take out the skin of the almonds. Pour all these ingredients in the mixer grinder and make a paste. Keep it aside. Now heat oil in a pan. Add onions and cook till they become soft. After the onion becomes soft, add ginger garlic paste and mix it. Now add tomatoes, turmeric powder, red chilli powder, coriander powder, ground paste and 1/4 cup water and mix. Let it cook for 2 to 3 minutes. Now add vegetables and 1 cup of water. Cover the pan and let it cook for 10 to 15 minutes. Put ghee in a small pan and roast cashew nuts in it. Add it to the vegetable and garnish with the pomegranate. Serve Navratan Korma with Bundi Raita and Tawa Paratha for dinner.