Navratna Korma [2nd Version]1
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Description
This is Navratna Korma [2nd Version] for Non-Fruit Lovers in Curries. I hope you will enjoy.....gt; Fry Paneer in oil to gloden brown and put it aside gt; Fry Cashews in oil and put them aside [you can add other dry nuts as well] gt; Heat oil in pan and add freshly grounded Ginger and Garlic to this oil, fry it for 1min gt; Add finely chopped onions and fry until they are golden brown. gt; Now add your spices like Cumin Powder, Coriander Powder, Garam Masala and Chilli powder. gt; To those onions add your chopped vegetables [Cauliflower, Potato, Carrot, Peas, Beans] and cook them with lid for just about 5 mins [If more your Cauliflower will get over cooked. If you want you can boil your vegetables seperately and just add them to onions]. gt; After the vegetables are cooked, add capsicum [I picked Red Capcicum as it gives nice color to your dish]. gt; After adding Capcicum, put the lid and let it cook for 1-2mins as Capcicum cooks faster. gt; Now add curd+heavy whipping cream to the vegetables above and also add water to bring it to a boil. gt; To above add Tomato Sauce, Grated Coconut and Salt. gt; After the gravy is half cooked, add fried paneer to it and Cashew Nut powder [To make the gravy thick.] gt; Cook the gravy until the leaves out of the curry. gt; Finally just before getting it off the stove add fried nuts, check for taste and add Salt or chilli powder if needed. gt; I love my curries to be hot, so I added little more chilli powder. gt; Finally get it off the stove, and garnish it with coriander and cheese [If you need it.]
Ingredients
- → Chilli Powder 1 1/2 Tablespoons.
- → Coriander Powder 1 Tablespoons.
- → Cumin Powder 1 Tablespoons.
- → Onions 3 Big.
- → Garlic 4 Piece.
- → Ginger Piece.
- → Oil 6 Teaspoons.
- → Potato 1 Numbers.
- → Peas 1 Cup.
- → Carrot 3 Numbers.
- → Beans 15 Numbers.
- → Red Capcicum 1 Big.
- → Cauliflower 1 Small.
- → Cashews [break them into small pieces] 15 Piece.
- → Paneer [Small Cube] 10 Piece.
- → Garam Masala 1 Tablespoons.
- → Salt To Taste.
- → Curd 1 Cup.
- → Heavy Whipping Cream 1 Cup.
- → Water 16 fl. oz..
- → Tomato Sauce 15 oz.
- → Cashew Nut Powder 2 or 3 Tablespoons.
- → Coriander Leaves Bunch.
- → Grated Coconut 1/4 Cup.
Directions
gt; Fry Paneer in oil to gloden brown and put it aside gt; Fry Cashews in oil and put them aside [you can add other dry nuts as well] gt; Heat oil in pan and add freshly grounded Ginger and Garlic to this oil, fry it for 1min gt; Add finely chopped onions and fry until they are golden brown. gt; Now add your spices like Cumin Powder, Coriander Powder, Garam Masala and Chilli powder. gt; To those onions add your chopped vegetables [Cauliflower, Potato, Carrot, Peas, Beans] and cook them with lid for just about 5 mins [If more your Cauliflower will get over cooked. If you want you can boil your vegetables seperately and just add them to onions]. gt; After the vegetables are cooked, add capsicum [I picked Red Capcicum as it gives nice color to your dish]. gt; After adding Capcicum, put the lid and let it cook for 1-2mins as Capcicum cooks faster. gt; Now add curd+heavy whipping cream to the vegetables above and also add water to bring it to a boil. gt; To above add Tomato Sauce, Grated Coconut and Salt. gt; After the gravy is half cooked, add fried paneer to it and Cashew Nut powder [To make the gravy thick.] gt; Cook the gravy until the leaves out of the curry. gt; Finally just before getting it off the stove add fried nuts, check for taste and add Salt or chilli powder if needed. gt; I love my curries to be hot, so I added little more chilli powder. gt; Finally get it off the stove, and garnish it with coriander and cheese [If you need it.]