First, start off with the preparation of the nuts and seeds. Take a bowl and in that put the poppy seeds, cashews, almonds, and melon seeds.

Pour some normal-temperature water (you can use warm water) and soak them for around 50 minutes.

Next, after all the nuts and seeds are soaked well, peel off the skin of the almonds.

Transfer all of them into a blender and add 2-3 tbsp of water. Blend until a smooth creamy paste is formed.

Make sure no chunks are left. Add a little more water if needed. Keep the paste aside.

Wash all the veggies. Peel the potatoes and carrots. Then cut them into cubes or wedges or according to your preference.

Cut the ends of the beans and chop them into 1-inch pieces or smaller than that.

Chop the baby corn into small pieces, the capsicum into 1-inch pieces, and the cauliflower florets into a bit smaller. Now, keep all the veggies aside.

Now, take a kadhai or cooking pot. Add some vegetable oil and let it heat on medium flame.

Heat until the oil smokes a little and then add the bay leaf (break it from the middle), green cardamon, black cardamon, cinnamon, the javitri strands, and cloves.

Sauté them until fragrance comes out of the aromatics.

Next, add the thinly sliced onions and fry them until golden brown. Keep the flame on low to medium.

While the onions are getting fried, in a bowl take the curd and whisk until smooth and creamy. Keep it aside.

In the golden-brown onions add in the ginger garlic paste and the finely chopped green chilis.

Stir them consistently until the raw smell of the ginger and garlic goes away and they start to turn golden.

To this, add the already prepared seed and nut paste.

Stir them for a minute while combining everything well. Then add in the whisked curd. Keep the flame low.

Keep on stirring everything continuously.

Now, put in the red chili powder and the turmeric powder. Scrape from the sides and combine all the elements well. The stirring should be consistent.

Next, in the simmering gravy, add the veggies (beans, cauliflower florets, potatoes, green peas, sweet corn, baby corn, carrots, and capsicum).

Give everything a stir and pour in a cup of water.

Add salt to taste and give another mix. Cover the kadhai or cooking pot with a lid and let them shimmer for around 5-6 minutes.

Let the veggies get fully cooked.

While they are getting cooked, take a frying pan and heat some oil.

On medium flame, add the cubed paneers and fry them for around 20 seconds from both sides. Do not fry them for longer, otherwise, they will become rubbery.

Check the shimmering navratan korma. Stir them for some time.

Check if all the veggies are cooked.

The gravy should not be very runny, it should be a bit on the thicker side and creamy. If it is still watery then increase the flame and stir it consistently. (If the consistency is as per your wish, then no need to follow this step).

Let the gravy get a bit thick and then add in the fried paneer cubes.

Give them a nice mix.

In the same frying pan and oil, add the raisins and pieces of almonds.

Fry them for around 40 seconds.

Add these to the navratan korma.

Now, turn off the heat and transfer it into a bowl.

Garnish it with chopped mint, coriander, and the garam masala.

Drizzle the ghee on top of the dish and cover it with a lid for some time. This will help in incorporating all the flavors together.