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
Preparation Time: 40 mins
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