Punjabi cuisine

Navratan Korma

Ingredients :
3 cups Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms Grated paneer 1 tsp   Coriander powder
3 nos. Tomatoes 2 tsp   Garam Masala Powder
2 nos. Grated onions 2 tbsp  Cream
1 1/2 tsp Ginger paste 6 tbsp Vegetable oil
1 1/2 tsp Garlic paste 1 tbsp Ghee
1 tsp Turmeric Powder 1 cup     Milk / water
1 1/2 tsp Red chili powder 1/4 cup   Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration Salt to Taste  

Preparation :
  • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
  • Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
  • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  • Add salt, turmeric powder, red chili powder, coriander powder, garam masala and fry for 2-3 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 pan.
  • Add milk (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 5-7 minutes.
  • Serve the navratan korma hot. Decorate with cream and chopped coriander leaves on the navaratna korma.