Ingredients
- 3 cups – Boiled vegetables (9 varieties-potatoes,
- carrots, green peas, French beans, cauliflower,
- capsicum, cabbage, bottle gourd, cluster beans)
- 150gms – Grated paneer
- 3 – Tomatoes
- 2 – Grated onions
- 1 1/2 tsp -Ginger paste
- 1 1/2 tsp – Garlic paste
- Salt To Taste
- 1 tsp – Turmeric Powder
- 1 1/2 tsp – Red chili powder
- 1 tsp – Coriander powder
- 2 tsp – Garam Masala Powder
- 2 tbsp – Cream
- 6 tbsp – Vegetable oil
- 1 tbsp – Ghee
- 1 cup – Milk / water
- 1/4 cup – Dry fruits (cashew nuts, raisins)
- Coriander leaves for decoration
How to make Navratan Korma
- Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
- Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
- Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
- Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 minutes.
- Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn’t stick to bottom of pan.
- Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
- Add paneer to the gravy and stir well.
- Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
- Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate.
