Total Steps
5
Ingredients
16
Tools Needed
1
Ingredients
- 3 cup boiled vegetables (9 varieties: potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, broad beans)
- 150 grams grated paneer
- 3 tomatoes
- 2 grated onions
- 1.5 teaspoon ginger paste
- 1.5 teaspoon garlic paste
- salt(optional)
- 1 teaspoon turmeric powder
- 1.5 teaspoon chilli powder
- 1 teaspoon coriander powder
- 2 teaspoon garam masala powder
- 2 teaspoon cream
- 2 teaspoon vegetable oil
- 1 teaspoon ghee
- 1 cup milk or water
- 1/4 cup cashew nuts
Instructions
Step 1
Boil tomatoes until tender. Allow them to cool then peel the tomato skin to make puree. Readymade tomato puree can also be used.
Step 2
Take 1 teaspoon ghee and slightly fry the cashew nuts for about 1 minute on medium heat. Heat oil in a pan. Fry onions and ginger garlic paste until golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2 - 3 minutes.
Step 3
Next, add tomato puree and cashew nuts. Stir well and cook the mixture for 4 minutes. Watch to ensure that the mixture does not stick to the bottom of the pan.
Step 4
Add milk and bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well.
Step 5
Finally, add all the vegetables to the gravy and cook for 5 - 7 minutes. Serve the Navaratan Korma hot. Put cream on top for decoration.