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Navratan Korma

2002-01-18

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    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 chilli 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

    Method

    Step 1

    Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.

    Step 2

    Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.

    Step 3

    Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.

    Step 4

    Add salt, turmeric powder, red chilli 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.

    Step 5

    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.

    Step 6

    Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

    Step 7

    Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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