Navratan Korma Recipe



               Navratan means 9 gems, it includes 9 different vegetables and nuts. Navratan Korma is a famous mughlai dish. This korma is a mix of all veggies, nuts and spices which is absolutely delicious and rich in taste. Serve it with hot roti's and naan.

   Ingredients

       1/4 Cup of Carrot
       1/4 Cup of Beans
       5-6 Florets of Cauliflower
       1 Chopped Potato(Big)
       3-5 Paneer Cubes
       2 Tbsp of Oil or Butter
       1 Tsp of Mustard
       1 Tsp of Cumin
       1 Red Chilly
       2 Pods of Cardamom
       Few Curry Leaves(6)
       1 Bay Leaves
       7-10 Cashews
       1/2 Cup of Onion
       1 Tsp of Ginger Garlic Paste
       1/2 Tsp of Turmeric
       2 Tsp of Coriander Powder
       1 Tsp of Chilly Powder
       1/2 Cup of Bell Pepper(Capsicum)
       1 Medium Size Tomato
       1 Tbsp of Yogurt
       2 Tbsp of Fried Onions
       1 Tbsp of Kasturi Methi
       1 Tsp of Garam Masala
       Salt to taste

  Method
INGREDIENTS



BOILED VEGETABLES

FRYING ONIONS, GG PASTE, MASALA POWDERS, BELL PEPPER AND TOMATO


  • Immediately add chopped bell pepper and tomato. Fry for 2 mins. Add little water,salt and close the pan with a lid and wait for 2 mins so that oil separates from gravy.


ADDED WATER , SALT, YOGURT, FRIED ONIONS AND METHI


  • Now add little yogurt, fried onions and kasturi methi. Fry for 1 min. Switch off the stove. Let it cool for sometime. After that, grind it in a blender to a smooth paste.
  • Again heat a pan with little oil, add boiled vegetables and pour the ground paste to it. Mix well. Cook for another 5 mins so that vegetables absorbs all the flavors and the gravy thickens and then switch off the stove.
  • Navratan korma is ready to serve.

 Tips
  • Serve it with chapathi or phulka or naan.
  • Use tofu instead of paneer.
  • Add nuts of your choice.
  • Add cream instead of yogurt for extra richness.


 Health Benefits of Navratan Korma
  • This delicious korma is full of vegetables and nuts.
  • Rich in proteins and vitamins.




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