Category: Main Dishes of Punjabi Cuisine
Preparation Time: 25 Minutes
Cooking Time: 30 Minutes
Servings: 3 Persons
3 Cups Boiled Vegetables (9 Varieties-Potatoes, Carrots, Green Peas, French Beans, Cauliflower, Capsicum, Cabbage, Bottle Gourd, Cluster Beans)
150 Grams Paneer, Grated
2 Onions, Grated
1 1/2 Teaspoon Ginger Paste
1 1/2 Teaspoon Garlic Paste
Salt To Taste
1 Teaspoon Turmeric Powder
1 1/2 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
2 Teaspoon Garam Masala Powder
2 Tablespoon Cream
6 Tablespoon Vegetable Oil
1 Tablespoon Ghee
1 Cup Milk / Water
1/4 Cup Dry Fruits (Cashew Nuts, Raisins)
Coriander Leaves For Garnish
How to Make Navratan Korma:
Heat Water for Boiling Tomatoes to make puree of it. After boiling, Peel off the skin and make smooth puree. Readymade Tomato Puree can also be used.
Shallow fry the dry fruits in Ghee on medium flame for a minute. Keep aside.
Add Little ghee in it. Sauté onions and ginger-garlic paste till golden brown.
Mix salt, turmeric powder, red chilli powder, coriander powder, garam masala in it and Stir for 2-3 minutes.
Then Put tomato puree and dry fruits. Stir properly and cook for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk/Water and bring it to Cook. Reduce the flame and cook until the gravy becomes thick.
Mix paneer to the gravy and stir properly.
Lastly put all the vegetables to the above gravy and cook for 5-7 minutes.
Garnish with cream and chopped coriander leaves and Serve hot.
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