Cook all the vegetables until they did. Keep them aside.

In a wide pan, heat 1 tablespoon of oil or ghee and fry the paneer cubes until they are golden brown. Drain and keep it aside.

In the same pan, fry the cashew pieces until golden brown and drain them in the same bowl as the paneer.

In the same pan, add 1 more tablespoon of oil and add the cardamoms, cinnamon, and cloves. Fry for a minute and then add the chopped onions. Fry the onions until they are light brown.

Now add the ginger-garlic paste and fry for a minute and then add the chopped tomatoes. Sauté until the tomatoes are cooked. Then add the desiccated coconut and fry for a minute more.

Transfer this mixture to a blender and once it is cooled down a bit, grind it into a smooth paste.

In the same pan, add the remaining oil and add the bay leaf. Now transfer the ground paste to the pan. Fry for about 4-5 minutes or until the oil starts to separate.

Next add the red chili powder, turmeric powder, garam masala and mix well. Also, add the salt needed at this stage. Add the vegetables, followed by the paneer, raisins, and cashew pieces, and mix well. Add water needed to adjust the consistency.

Add the grated khoya and stir well. If the gravy becomes too thick after adding the khoya, add more water as needed and then cook the gravy covered for about 8-10 minutes on low flame.

Garnish with cilantro and serve hot. I served the Navaratna Kurma with butter naan which is my kid’s favorite bread to eat when dining out!