Navratan Korma

Updated: Mar 2

Preparation Time: 20 min. Cooking Time: 40 min. Serves 4

Ingredients:

1 cup Cauliflower cut into small florets

½ cup Potatoes cut into little cubes

½ cup Carrots cut into little cubes

½ cup Fine Green Beans cut into little cubes

½ cup Capsicum cut into little cubes

½ cup Baby Corn cut into small cubes

½ cup Green Frozen Peas

150 grams of Paneer cut into little cubes

⅓ cup Cashew Nuts

1 Onion Big Finely Chopped

1 cup Fresh Tomato Puree

75 ml Fresh Soured Cream

2 tbsp Ginger Paste

1 tbsp Garlic Paste

½ tbsp Green Chilli Paste

4 tbsp Oil

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1½ tsp Red Chilli Powder

½ tsp Turmeric Powder

1 tsp Jaggery (Gōr)

Salt to taste

Method:

Cut the paneer into bite-size cubes. Heat oil in a shallow frying pan, add the paneer cubes, sprinkle with green garam masala and salt, and fry until light brown. Drain on kitchen paper and set aside.
In a big pan, heat the oil. Once hot, add the cumin seeds, asafoetida, and cashew nuts, sauté for a minute, then add the onions and cook until light brown.
Put the ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder, and green garam masala powder in a pan and sauté for a minute.
Now add all the vegetables, jaggery, and salt except the peas, cook until halfway through, then add the tomato puree, stirring occasionally.
When it’s nearly cooked, add the paneer, peas, and the soured cream, mix well and simmer for 5-8 minutes with the lid on, stirring occasionally.

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