Step 1

Soak all the dry fruits and seeds in hot water for 30 to 40 minutes.

Step 2

Remove the peels from the almonds and add the peeled almonds in a grinder or blender jar.

Step 3

Then drain water from the remaining nuts-seeds mixture and also add them to the grinder jar.

Step 4

Add ¼ cup water and grind to a smooth fine paste. Add more water if required while making the paste. Keep this paste aside.

Step 5

Heat ghee in a thick bottomed pot or a deep pan. Add all the "whole spices" mentioned above and fry till they crackle and become aromatic.

Step 6

Add the sliced onions and saute them till they turn golden stirring often.

Step 7

Now add the ginger-garlic paste and chopped green chilies. Saute for a few seconds or till the raw aroma of ginger-garlic goes away.

Step 8

Now add the nuts-seeds paste and curd. Mix well. When you add the curd then either keep the heat to low or switch off the heat. Make sure you beat the curd before you add and mix it quickly as soon as you add it.

Step 9

Then add turmeric and red chili powder. Stir again.

Step 10

Stir and saute for 3 to 4 minutes on a low heat. Do stir often so that the mixture does not get stuck to the bottom of the pan.

Step 11

Then add the mixed veggies. Stir.

Step 12

Next add 1 cup water. Season with salt. Mix very well.

Step 13

Cover and simmer the veggies till they are cooked and fork tender. Take care not to overcook them.

Step 14

Once the veggies are cooked, add the cream and stir it with the rest of the gravy. Switch off the heat.

Step 15

Sprinkle garam masala powder. Cover and keep aside.

Step 16

Heat 1 tablespoon ghee in a small frying pan. Add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste and then peel them).

Step 17

Saute almonds till they turn a pale golden.

Step 18

Take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. Saute till the cashews turn a light golden.

Step 19

Now add 1 tablespoon raisins and ½ tablespoon melon seeds. Saute for some seconds.

Step 20

Then add ½ cup chopped pineapple cubes. Saute for a minute.

Step 21

Next add 1 tablespoon mint leaves, a pinch of saffron strands and 2 teaspoon ginger julienne.

Step 22

Saute for half a minute.

Step 23

While serving garnish the korma with the sauteed nuts, seeds and pineapple cubes. Serve it with indian flatbread like tandoori roti, naan, chapatis or parathas. It also goes well with cumin rice.