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Navratan Korma

 INGREDIENTS:

  1. Cauliflower Florets 1 cup
  2. Carrots Sliced 1 cup
  3. Green Peas 1/2 cup
  4. Beans sliced 3/4 cup
  5. Potato sliced 1 large
  6. Cottage cheese (Paneer), cubed and lightly fried
  7. Cumin Seeds 1 tsp
  8. Green Cardamom 3-4
  9. Cinnamon 1 Stick
  10. Cloves 3-4
  11. Bay Leaves 1-2 
  12. Cashews 15-20 fried
  13. Tomato Paste 3 tbsp
  14. Onion 1 large sliced and fried
  15. Ginger Paste 1/2 tsp
  16. Red Chili Powder 1/2 tsp
  17. Coriander Powder 1/2 tsp
  18. Garam Masala Powder 1/2 tsp
  19. Salt to taste
  20. Sugar 1 tsp
  21. Oil
  22. Golden Raisins 2 tbsp 
  23. Cream 1/2 cup
  24. Yogurt 2 tbsp
  25. Kasoori methi 1/4 tsp
  26. Coriander Leaves 1 tsp chopped

METHOD:

Serving Size: 5-6

Heat oil in a wok and sauté the vegetables until they are half-cooked, then set aside.


Make a coarse paste of fried onion and 8-10 cashews.

In the same wok, heat oil and the whole spices. Once they turn fragrant, add ginger paste, tomato paste, onion-cashew paste, yogurt, coriander powder, red chili powder, salt, and sugar. Cook till the oil separates.

Add cream, salt, sugar, and garam masala powder.

Add half-fried vegetables and 1 cup of water and cook on low heat for 10 minutes.

Add paneer, cream, and kasoori methi leaves. Simmer for 4-5 minutes.

Garnish with chopped coriander leaves, fried cashews, and raisins. 

Serve navratan korma with laccha paratha and boondi raita.















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