Navaratan Korma

Name: Navaratan Korma
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 small carrots; 1 small potato; 1 cup florets of cauliflower; 1 small capsicum; 7 beans; 1/2 cup sweet corn; 1/2 cup green peas; 100 gms paneer; 2 medium size tomatoes; 1 inch ginger; 4-5 green chilies; 1 tsp poppy seeds; 10-15 cashew nuts; 6-7 almonds; 5-6 raisins; 3 tbsp curd; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp garam masala powder; 2 dry red chillies; 1 tsp kasuri methi; 1 inch cinnamon stick; 4 cloves; 4 cardamoms; 6 black pepper corns; Pinch asafoetida; 2 bay leaves; 1/2 tsp sahi jeera/cumin seeds; 1 star anise; as needed Hot water

Gargi Choudhury @gargisplatter

Bangalore

#GA4
#ga4
#week26
#WEEK26
#korma
#lunch
#easyrecipes

Gargi Choudhury @gargisplatter

Bangalore

#GA4
#ga4
#week26
#WEEK26
#korma
#lunch
#easyrecipes

Saved

Ingredients

45 mins

4 people

1small carrots
1small potato
1 cupflorets of cauliflower
1small capsicum
7beans
1/2 cupsweet corn
1/2 cupgreen peas
100 gmspaneer
2medium size tomatoes
1 inchginger
4-5green chilies
1 tsp poppy seeds
10-15cashew nuts
6-7almonds
5-6raisins
3 tbsp curd
1 tspcoriander powder
1 tspcumin powder
1/2 tspgaram masala powder
2dry red chillies
1 tspkasuri methi
1 inchcinnamon stick
4cloves
4cardamoms
6black pepper corns
Pinchasafoetida
2bay leaves
1/2 tspsahi jeera/cumin seeds
1star anise
as neededHot water
1 tspghee
as neededOil
1 tspsugar
to tasteSalt

Saved

Steps

45 mins

1

Make a paste of tomato, ginger & 2-3 green chilies & water. Maka another paste of poppy seeds, 6-7 cashews nut & 6-7 almonds (soak poppy seeds, almonds & cashewe nuts for 2 hrs before making a paste)with some water and keep it aside.
2

Boil some water in a pan with little salt, add the veggies like potatoes, cauliflower, carrots, beans, sweet corn,green peas and blanch it for 5-6 mins. Starin the water and reserve for the gravy.
3

Heat some oil in a pan, slightly fry the paneer pieces & keep it aside, fry some raisin and cashew and keep it aside.
4

In the same pan, add some more oil, add bay leaves, dry red chillies, cinnamon, cardamoms, cloves, star anise, black pepper corns, shahi jeera & pinch of asafoetida, fry it for few seconds.
5

Now add the tomato ginger paste and fry it well until oil starts to separate from sides of the pan.
6

Next add the blanched vegetables, mix it well for 2 mins, then add the capsicum and fry it for 2-3 mins.
7

In a bowl add some curd, cumin powder, coriander powder, kasuri methi and mix it well, now add this to the vegetables mix, continoulsy mix it well for 5-6 mins on a low flame.
8

Next add salt to taste and sugar, add the poppy seeds cashew nuts paste and cook it well for 3-4 mins.
9

Next add the fried paneer & fried cashew nuts and raisins, 2-3 slitted green chilies and mix it well for another 2-3 mins. Add some water (use the same water in which vegetables were blanched). Give it a boil on a medium flame, then cover and cook it for 5-6 mins or until the gravy reaches your desired consistency.
10

Lastly add some garam masala powder & ghee, give it a nice stir, cover and cook for another 2 mins and it's ready to be served.