Navrattan Korma
3 -4 cups - mixed boiled vegetables (potatoes, carrots, broccoli, green peas, string beans, cauliflower, red peppers, cabbage, bottle gourd, cluster beans)
2 cups paneer (cubed and lightly fried)
3 - 4 tomatoes pureed
1 large or 2 medium onions (finely chopped)
1 1/2 tsp ginger (finely chopped)
1 1/2 tsp garlic (finely chopped)
1 tsp turmeric powder
1 1/2 tsp red chilli powder or flakes
1 tsp coriander powder
2 tsp Garam Masala powder
2 tbsp plain yogurt)
6 tbsp vegetable oil
1 tbsp - ghee (optional)
1 cup milk
1/2 cup dried fruits and nuts (cashew nuts, raisins, dried papaya)
Coriander leaves for decoration
Preparation:
- Prepare the paneer by heating 8 cups whole milk to just below boiling. Slowly add 4 cups buttermilk or 3-4 tbsp lemon or lime juice. When curd separates from whey, strain through cheese cloth. Squeeze as much liquid out of the curds as possible. Allow to sit weighted down for 2-3 hours. Cut into cubes and fry lightly in oil/butter.
- Boil the vegetables and set aside
- Puree the tomatoes
- Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Set aside.
- Heat oil in a pan. Fry onions. Add ginger and garlic. Continue cooking until golden brown.
- Add turmeric, red chilli flakes, coriander and garam masala. Fry for 2-3 minutes.
- 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 thickened.
- Add paneer to the gravy and stir well.
- Add the vegetables to the gravy and cook for 5-7 minutes.
- Serve the navratan korma hot. Put yogurt and chopped coriander leaves on the navaratna korma decorate (optional)
