Vegetable Korma / Qorma / Curry

2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper, potatoes, corn, mushrooms or other vegetables. Choose any 4-6 vegetables for this purpose)
1/2 cup chopped fried paneer / cheese (You can use cubes of paneer of home made fresh paneer also)
1/2 teaspoon cumin seeds (zeera / jeera)
1 seeded finely chopped green chili
1 tablespoon shredded ginger
1 tablespoon coriander powder (dhania)
1/4 teaspoon turmeric (Haldi)
1/2 teaspoon cayenne pepper / Red Chilli Powder
1 teaspoon salt
2 bay leaves (Teez Paat)
1/2 teaspoon garam masala
1 cup milk
1/2 tablespoon cornsflour 
1/2 cup seeded and chopped tomatoes
2 tablespoons finely chopped cilantro (Dhania)

1. Fry the paneer in little oil, just make it light golden. 
2. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water to make the paste and set aside.
3. Mix cornflour with milk and set aside.
4. Heat the oil in a saucepan (Use medium heat during the whole cooking). 
5. Add cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
6. Add all the vegetables except bell peeper. Mix well so paste of spices come over all the vegetables and cover the pan.
7. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way. If you feel that vegetables are gettind dry, add some water in the pan. 
8. Add the bell pepper and paneer. Mix well.
9. Add the milk and cornflour mixture. After few seconds add salt and cook until the vegetables are tender. Add more milk if needed for more gravy / curry.
10. Mix in the garam masala and cilantro and cook for a while, then turn off the heat. 
11. Garnish qorma with chopped tomatoes. 

1. For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture.
2. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.