Cooking Instructions
- 1
Blanch onions and cashews. Let it Cool them, now make paste of it
- 2
Steam the all veggies on steamer until half done. Do not over cook and break the picese
- 3
Fry cumin, bay leaf, cardamom and cloves in hot oil for a min,
Add the ginger garlic paste and saute for 1 or 2 minutes or raw smell gone - 4
Now add green chopped chilli, blanched tomato and saute, now add onion and cashew paste and again saute for 2 minutes
- 5
Add chilli,cumin, corriender powder, garam masala and salt, mix well,
Now saute till oil separate from the mixture and released the vessels sides - 6
Add steamed veggies and cook for 2 mins. Boil 1 cup water and add to make some gravy
- 7
Add cream and saute for 1 minutes
- 8
Now add fried paneer, nuts and pineapple chunks
- 9
Cover and cook just for a 30 seconds
- 10
Now Mughalai Navratan Korma is ready to serve
- 11
Serve hot with paratha or chappati
- 12
Garnish with coriander, chopped grapes, pineapple chunks, cherry and raisins.
Pour some fresh cream over the top at time to serve.
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