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Author sreya85 Servings 0 persons
Published August 27, 2007 Cooking Time (mins)
Main Ingredient Mix Vegetable Preparation Time mins



Ingredient Name Quantity Unit
Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)  3 Cup
Grated paneer  150 Grams
Tomatoes  3 Numbers
Grated onions  2 Numbers
Ginger paste  1 1/2 Teaspoons
Garlic paste  1 1/2 Teaspoons
Salt   To Taste
Turmeric Powder  1 Teaspoons
Red chilli powder  1 1/2 Teaspoons
Coriander powder  1 Teaspoons
Garam Masala Powder  2 Teaspoons
Cream  2 Tablespoons
Vegetable oil  6 Tablespoons
Ghee  1 Tablespoons
Milk / water  1 Cup
Dry fruits (cashew nuts, raisins)  1/4 Cup
Coriander leaves   To Taste

  • 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 chilli 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#39;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. Put cream and chopped coriander leaves on the navaratna korma decorate .
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