Description
Navratan korma is simple but delicious medley of nine different vegetables or nine different ingredients slowly simmered in rich and creamy sauce
Ingredients
- Vegetables : 1 cup (150g) all cut into small cubes
- I prefer potatoes, carrots, green beans, cauliflower florets over capsicum and green peas. Corn will be nice too.
- Paneer : 1/2 cup (75g) cubed
- Pineapple : 1/2 cup (75g) cubed
- Dry fruits : 1/2 cup (75g) A mix of raisins, almonds and walnuts
- Cashew nut paste : 2 tbsp
- Pomegranates seeds : 1 tbsp
- Tomato puree : 1 tbsp
- Ground spice mix : 1 tbsp ( roast a bay leaf, few cardamoms, cinnamon stick, mace, cloves and nutmeg, ground them to a fine spice mix)
- Mawa or milk solids : 1/2 cup (75g)
- Milk : 1 cup (250 ml)
- Cream : 1 tbsp
- Ginger paste : 1 tbsp
- Butter / ghee : 1 tbsp
- Salt to taste
Instructions
- Warm the butter in a pan, and add the ground spice mix. Saute for few seconds and add the paneer in it. Roast it lightly, and take them out. Keep aside.
- Add the vegetables and braised them in butter over a high heat till they absorb little brown hue.
- Lower the heat and add ginger paste, saute and next add the tomato paste or puree. Let them sweat over a slow heat for few minutes, stirring occasionally.
- Add the cumin and red chilli powder and saute for couple of more minutes.
- Add the cashew nut paste and cook on slow heat for 5 minutes. Check the salt and seasonings.
- Next add the pineapples and dry fruit mix and mawa or milk solids. Saute for few more minutes on low heat.
- Add the milk and try to keep the temperature below curdling.
- Simmer on low heat for another couple of minutes or till the vegetables become tender or cooked through.
- Add the fried cubes of paneer, mix them well and finish it with cream.
- Sprinkle some pomegranate seeds and garnish with cilantro leaves.
- Serve the navratan korma over a bed of white rice or pulao or with kulcha and naan.
Notes
Paneer is Indian cottage cheese
- Prep Time: 15 mins
- Cook Time: 20 mins