This unusual korma is mildly spiced and has it own distinct flavor. The different vegetables used make this korma very colorful and also tasty.
Heat the oil in a kadai/wok and add the cumin seeds. When the seeds crackle, add the onion puree, cloves, cinnamon, cardamom, ginger-garlic paste and green chilli paste and sauté for 5-7 minutes, while stirring continuously.
Add the cauliflower, French beans, carrots, green peas, capsicum and baby corn, 1/2 cup of milk and 1/4 cup of water. Cover and cook over a slow flame till the vegetables are tender.
Add the paneer, cream, garam masala and salt and simmer for another 3 to 4 minutes.
Serve hot garnished with the coriander.