Navratan Korma is a delicious combination of nuts, paneer and veggies. It is famous Indian dish also known as Vegetable Korma. This is a curry dish which is full of richness and flavor.
Ingredients:
2 ½ cups chopped vegetables (cauliflower, green peas, carrot, French beans, potato, capsicum)
1.5 inch ginger
½ cup chopped fried paneer
1 green chili
2 onions chopped
3 tomatoes pureed
A pinch of asafoetida ( heeng )
½ tsp cumin seed
¼ tsp turmeric powder
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp each of cardamom, clove, black pepper
1 bay leaf
¼ cup cashew nut
1 tsp. kasoori methi
2 tbsp. raisins
2 cup milk
1/2 tsp amchoor (dry mango powder)
1 tsp oil
1 inch cinnamon stick
1 green cardamom
Salt as per taste
Finely chopped cilantro for garnish
Instructions:
Blend ¼ cup cashew nut with 1 cup milk.
Heat the oil in a pan. Add the asafoetida and cumin seeds. After cumin seeds crack, add bay leaf and onions. Fry them till translucent.
Now add tomato puree, ginger, green chilli, turmeric powder, coriander powder, chilli powder. Fry until the spices start to leave oil.
Add the vegetable except capsicum. Mix well. Cook for 7-8 minutes. Veggies should be cooked just about half.
Add the capsicum, paneer and dry fruits. Mix well. Add the cashew milk paste and cook until vegetables are tender and gravy becomes thick.
Turn off the heat. Add garam masala and amchoor powder and kasoori methi. Mix well.
Garnish with chopped cilantro.
Tips:
- For gravy, you may replace 1 cup milk wit ¾ cup cream for a richer texture.
- You can use one cup coconut milk.
- You can add fruits like Apples and Pineapple.
Ingredients:
2 ½ cups chopped vegetables (cauliflower, green peas, carrot, French beans, potato, capsicum)1.5 inch ginger
½ cup chopped fried paneer
1 green chili
2 onions chopped
3 tomatoes pureed
A pinch of asafoetida ( heeng )
½ tsp cumin seed
¼ tsp turmeric powder
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp each of cardamom, clove, black pepper
1 bay leaf
¼ cup cashew nut
1 tsp. kasoori methi
2 tbsp. raisins
2 cup milk
1/2 tsp amchoor (dry mango powder)
1 tsp oil
1 inch cinnamon stick
1 green cardamom
Salt as per taste
Finely chopped cilantro for garnish
Instructions:
Blend ¼ cup cashew nut with 1 cup milk.Heat the oil in a pan. Add the asafoetida and cumin seeds. After cumin seeds crack, add bay leaf and onions. Fry them till translucent.
Now add tomato puree, ginger, green chilli, turmeric powder, coriander powder, chilli powder. Fry until the spices start to leave oil.
Add the vegetable except capsicum. Mix well. Cook for 7-8 minutes. Veggies should be cooked just about half.
Add the capsicum, paneer and dry fruits. Mix well. Add the cashew milk paste and cook until vegetables are tender and gravy becomes thick.
Turn off the heat. Add garam masala and amchoor powder and kasoori methi. Mix well.
Garnish with chopped cilantro.
Tips:
- For gravy, you may replace 1 cup milk wit ¾ cup cream for a richer texture.
- You can use one cup coconut milk.
- You can add fruits like Apples and Pineapple.
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