Paneer Navratan Korma

INGREDIENTS:-
200g of paneer, cubed
1 cup pineapple chunks
1/2 cup cashew nuts
1/3 cup sultanas or raisins
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled
1 piece root ginger, peeled and chopped
2 cups of yogurt
1 tsp of tomato paste
1 cardamom
1 clove
1 piece of cinnamon stick
1/4 tsp black peppercorns
1 tsp coriander seeds
Oil
Salt

Use a pestle and mortar to grind the cardamom, clove, blackpeppercorns. Add most of the cashews and grind further until a dry sticky paste begins to form.

Empty the mixture into another container and grind the ginger and garlic to a paste. Combine with cashew/spice mixture and set aside.
In skillet, fry onion until transparent; add the cashew/spice mixture as well as cinnamon; fry for 4 minutes.

Add the yogurt, tomato paste, salt and 1-1/2 cups water; bring to the boil. Turn the heat down and simmer the sauce gently for about 15 minutes until it begins to thicken.

Add cubed paneer, pineapple and raisins and remainder of the cashews; continue to cook for 5 minutes, adding more water if needed.

Serve with boiled rice.