I'm a sucker for a good Navratan Korma. Try this:

* 3 tablespoons vegetable oil, divided
* 1/3 cup mixed nuts (cashews, pistachios, almonds)
* 1 medium onion, grated
* 1/2 teaspoon garlic paste
* 1/2 teaspoon ginger paste
* 1 (8 ounce) can tomato sauce
* 1 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 2 teaspoons ground coriander
* 1 teaspoon garam masala
* 1 cup water
* 1/4 cup raisins
* 1/2 cup chopped carrots
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped fresh green beans
* 1/2 cup green peas
* 1 cup chopped potatoes
* 4 ounces paneer, cubed
* 1/4 cup milk
* 1/4 cup heavy cream
* salt to taste

1. Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.

2. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.

3. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
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Here is the Recipe for Chhole, I'm dead sure you'll love it.... easy to cook, delicious to look at and yummy for the taste buds. You can have it with Bhature, Puri, Roti, Paratha, Jeera rice or simple Steam rice.

Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine

Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Source(s):
http://www.indiamarks.com/guide/The-Must-Have-from-a-North-Indian-Dhaba-Men...

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