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Recipe of the Month |
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Navrattan
Korma |
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Ingredients:
3 cups of
boiled
vegetables
(potatoes,
carrots,
green peas,
french
beans,
cauliflower,
capsicum,
cabbage,
bottle
gourd,
cluster
beans)
150 gms
grated
paneer
3 tomatoes
2 grated
onions
1½ tsp
ginger paste
1½ tsp
garlic paste
Aashirvaad
salt to
taste
1 tsp
turmeric (haldi)
powder
1½ tsp red
chilli
powder
1 tsp
coriander
powder (dhaniya)
2 tsp garam
masala
powder
2 tbsp cream
6 tbsp
vegetable
oil
1 tbsp ghee
1 cup milk
or water
¼ cup dry
fruits
(cashew
nuts,
raisins)
coriander
leaves for
garnish
Method of
Preparation:
- 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
minute 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
20 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 the pan. Add milk (you can 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 an
hour. Serve
the
Navrattan
Korma hot.
- Put cream
and chopped
coriander
leaves on
the
Navrattan
Korma as
garnishing.
Serves: 5 |
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