Navratan korma is popular Indian Vegetarian curry. This kurma is a mixed combination of vegetables, paneer, fruit & nuts. Traditionally Navratan Korma comes from a Mughlai origin giving it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a welcome change.
Ingredients:
Boiled vegetables (potatoes, carrots, green peas, green beans, cauliflower, peppers, cabbage, cluster beans)-3cup
Boiled vegetables (potatoes, carrots, green peas, green beans, cauliflower, peppers, cabbage, cluster beans)-3cup
Grated paneer- 150gms
Tomatoes-3
Grated onion- -2
Ginger paste- 1 1 / 2 tsp
Garlic paste-1 1 / 2 tsp
Salt to taste
Turmeric powder- 1 tsp
Red chili powder- 1 1 / 2 tsp -
Coriander powder- 1 tsp -
Garam masala powder-2 tsp -
Vegetable oil-6 tbsp
Milk / water-1 cup
Raisins-2 tbsp
Cashew Nut, broken in half-2tbsp
Cashew Nut (for gravy)2tbsp
Poppy Seeds-1 tbsp
Cloves-2
Piece Cinnamon-1 inch
Piece Ginger-1 inch
Coriander for garnish
Method:
1.In small bowl soak cashew nut and poppy seeds in 1/4 cup warm water for 30 minutes.
2. Blend together cashew nuts, poppy seeds, ginger, green chili, clove and cinnamon, into smooth paste.
3. Make tomato puree. Ready-made tomato puree can also be used.
4. Take 1 tbsp ghee and increased dry fruits for about 1 minute on medium heat.
5. Heat oil in a saucepan. Fry the onions and ginger-garlic paste until golden brown.
6. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and cook for 2-3 minutes.
7. Next add tomato puree and dried fruit. Stir well and cook the mixture for 4 minutes. Make sure the mixture does not stick to the bottom of the pan.
8. Add milk (use water alternatively). Bring to a boil. Reduce heat and simmer until sauce thickens
9. Add paneer to the sauce and stir well.
10.Finally, add all the vegetables to the above gravy and cook for 5-7 minutes.
11.Garnish with chopped cilantro and serve hot with roti, chappati, paratha or rice.
