navratan korma

A decadent  Mughlai dish with 9 varieties of vegetables,nut,paneer,creamy sauce all of which come together to whip up a beautiful delicacy.its origin from a royal era gives it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a perfect veg recipe.



Ingredients:


Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum,cabbage,Courgette]
Paneer - 1/4 cup or few cubes.
Cashew & Raisins - 1/4 cup or 15 each
Onion - 2 large
Tomato - 2 lage or 1/2 can chopped tomato
Green Chili - 2
Ginger-Garlic Paste - 2 tsp
Red Chili Powder  - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder  - 1/2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
pouring cream/sour cream-1 cup
Butter - 1 tbsp
Salt - to taste 
pineapple chunks and cherry-1/4 cup


Method:


1. Finely chop onion, slit green chili .Soak dry fruits in water for 10 minutes and grind to smooth paste.


2. Chop all the vegetables and keep aside. 


3.  Add all the vegetables & chilies except corn and peas with little water and microwave for 5 minutes.  
~ this makes the cooking process faster and retains the natural color of the vegetables.


4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.


5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.


6. Now add all the cream ..i like the taste of sour cream and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 


7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick. 


8.  Add pineapple chunks and fresh cherries or sweetened cherries.