Navaratan Korma
By: Rina Som
Published: Thursday, December 10, 2009 - 5:31pm

Ingredients




3 cups boiled vegetables (9 varieties: potatoes, carrots, 
150 grams paneer, grated
3 tomatoes
2 onions, grated
1 1/2 teaspoons ginger paste
1 1/2 teaspoons garlic paste
salt, to taste
1 teaspoon termeric powder
1 1/2 teaspoons chilli powder
1 teaspoon coriander powder
2 teaspoons garam masala powder
2 teaspoons cream
2 teaspoons vegetable oil
1 teaspoon ghee
1 cup milk, or water
1/4 cup cashew nuts

Preparation

1 Boil tomatoes till tender. Allow them to cook then peel of the tomato skin to make puree. Readymade tomato puree can also be used.  2 Take 1 tsp. 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 till golden brown. Add salt, termeric powder, red chilli powder, coriander powder, garam masala and fry for 2 - 3 minutes.  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.  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. 5 Finally add all the vegetables to the above gravy and cook for 5 - 7 minutes. Serve the Navaratan Korma a hot. Put cream on the top of it for decoration.