• The Rasoi Recipes

Navratan Korma

Updated: May 3

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


Ingredients:

1 cups Cauliflower cut into small florets

½ cups Potatoes cut into little cubes

½ cups Carrots cut into little cubes

½ cups Fine Green Beans cut into little cubes

½ cups Capsicum cut into little cubes

½ cups Baby Corn cut into small cubes

½ cups Green Frozen Peas

150 grams 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

1½ tbsp Green Garam Masala Powder

1 tsp Sugar

Salt to taste


Method:

  1. Cut paneer into bite-size cubes, heat oil in a shallow frying pan over medium heat, add the paneer cubes and sprinkle some garam masala and salt and fry to get an even colour and go a very light brown, drain over kitchen paper and keep aside.

  2. In a big pan heat oil, add the cumin seeds, asafoetida and cashew nuts, sauté for a minute, then add the onions and cook till very light brown.

  3. Put the ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder and the green garam masala powder and sauté for a minute.

  4. Now add all the vegetables, sugar and salt apart from the peas, cook until halfway then add the tomato puree stirring occasionally.

  5. When it’s nearly cooked add the panner, peas and the soured cream, mix well and simmer for 5-8 minutes with the lid on, stirring occasionally.

  • Sprinkle coriander leaves and enjoy hot with tandoori naan or jeera rice!