To begin making the Vegan Navratan Korma, soak cashews and almonds reserved for the paste in water for 40 minutes. Grind this to a smooth paste along with poppy seeds and set aside.

Chop all the vegetables and gather all the ingredients required for the korma.Steam the vegetables with a pinch of salt until tender, make sure they hold the shape.

Grind the poppy seeds, cashew and almonds into a smooth paste, adding little water. Keep the nut-seed mixture aside.

In a large pan heat some oil, add cloves, cinnamon, green cardamom and black cardamom, now add sliced onions, ginger and garlic paste and saute this the raw smell disappears, add green chillies and cook briefly. Let this mixture cool down to room temperature.

Now add these ingredients into a mixie jar and grind to smooth.

Return this gravy into the pan add turmeric powder, red chilli powder and some salt and cook for 3-4 minutes.

Now to this mixture add the coconut yogurt, coconut milk and the nut-seed paste and mix to well and cook for 4-5 minutes or until the korma thickens.

Add the cooked vegetables, tofu and a cup of water and cook until the korma comes together. This should take around 4-5 minutes. Add little water to loosen the korma if required. Add salt and adjust the seasoning. Finally sprinkle the garam masala if using and give it a stir.

In a small pan heat some coconut oil and gently fry cashews and sultanas, turn off the heat add sliced almonds and pistachios and roast for a few seconds. 

Spoon the Vegan Navratan Korma into a serving bowl, place the chandi ka varq if using, top it with cashews, sultanas, almonds and pistachios. Now arrange slices of pineapple, saffron and mint leaves on top.

Serve the Vegan Navratan Korma along with a Paneer Pulao with Green Peas and Tadka Raita Recipe (Spiced Curd With Onions) to make a delicious weeknight dinner or even serve as a main course for parties.