Navratan Korma Recipe

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)

150 gms - Grated paneer

3 - Tomatoes 2

Grated onions 1 1/2 tsp

Ginger paste 1 1/2 tsp

Garlic pasteSalt To Taste 1 tsp

Turmeric Powder 1 1/2 tsp

Red chilli powder1 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

Boil tomatoes till tender. Allow them to cool.

Then peel off the tomato skin to make puree. Ready made 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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