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We hope you got insight from reading it, now let’s go back to navaratna korma recipe. To cook navaratna korma you only need 30 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Navaratna Korma:
- Use 2 tbsp cubed carrots
- You need 2 tbsp chopped beans
- Use 1 potato cubed
- You need 2 tbsp chopped cauliflower
- Provide 1 small onion boiled
- Prepare 1 onion chopped finely
- Take 1/2 capsicum cubed
- Use 1 tbsp green peas
- Prepare 5-6 cashewnuts
- Get 1 tbsp raisins
- Use 1 tsp sesame seeds or melon seeds
- Get 1 tsp ginger paste
- Get 1/2 tsp garlic paste
- Take 1 tbsp kasoori methi
- Use 2 tbsp cubed paneer
- Use 1/4 tsp haldi (turmeric)
- Get 1/4th tsp red chilli powder
- Get 2-3 green chillies chopped or paste
- Get 1/4th tsp ajwain
- Use 1/4th tsp shah jeera
- Prepare 1 tbsp fresh cream or malai
- You need 1 tsp aloo dum masala or any other curry masala
- Take 1 tsp garam masala
- Prepare 6-7 laung (cloves)
- Provide 1 pinch hing
- You need 2 tbsp refined oil
- Provide 1 tbsp ghee
- Prepare 1 tbsp tomato puree
- Provide To taste salt and sugar
- Use 1 tbsp chopped coriander leaves
Instructions to make Navaratna Korma:
- Semi boil cauliflower, then carrots and beans.Also boil potato and set aside.Care should be taken that all vegetables should not lose their crunchiness.
- Boil 1 small cubed onion and make a paste of it when cooled alongwith sesame,cashew,raisins and green chillies.
- Heat oil in a wok and sprinkle laung,ajwain and shahjeera. When they splutter,fry the chopped onion golden brown and set aside.Add ghee to the remaining oil.Now lightly fry the cubed paneer. Set aside.Also toss lightly cauliflower and potatoes.Set aside.Stir fry capsicum.
- Fry the ground paste alongwith fresh cream or malai. Add rest of the masalas,salt and pinch of sugar and fry well.Add the green peas,then all the boiled vegetables and toss.Add the vegetable stock and if needed little water.Add kasoori methi and boil till masalas coat vegetables.Add the fried onion and if needed little water.Sprinkle garam masala. Garnish with chopped coriander leaves and serve with naan, paratha or jeera rice.
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