Thursday, 9 February 2012

Mix Veggie and Dry Fruits Korma...




  • 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

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 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.
  • 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 .

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