Sunday, May 22, 2011

Navaratan Korma


Carrots                                                    75 gms.
Cauliflower                                               75 gms.
French Beans                                           75 gms.
Green peas, shelled                                  75 gms.
Mushroom                                               50 gms.
Paneer                                                     75 gms.
Potatoes                                                100 gms.
Cashewnuts                                             25 gms.
Raisins                                                     25 gms.
Boiled Onion Paste                                  1 cup
Cashewnut paste                                      ½ cup
Curd/Yogurt                                             ½ cup
Fresh Cream                                            ½ cup
Ginger paste                                            1 tbsp.
Garlic paste                                             1 tbsp.
Phool Makhana (Optional)                      30 gms.
Whole Garam Masala                              1 tsp.
Chopped green chilies                             2 tsp.
Oil                                                          2 tbsp.
Salt                                                       As per taste.


1. Peel carrots and potatoes, cut into small dices.
2. Cut cauliflower into florets.
3. String French beans and cut into small dices.
4. Boil carrot, cauliflower, French beans, potatoes and green peas in boiling
salted water till done and then refresh in cold water.
5. Cut Paneer into ½ inch dice.
6. Deep fry phool makhana lightly in moderate hot oil.
7. Heat oil in a Kadhai. Add Whole Garam Masala. When it begins to crackle, add
Boiled Onion Paste. Cook till onions are golden brown. Add
Ginger Paste, Garlic Paste and stir well.
8. Add chopped green chilies and Cashewnut Paste. Cook on a slow flame for
five minutes.
9.Add mushroom and boiled vegetables. Cook for 2-3 minutes, add salt and ¾
cup water.
10.. Add the fried phool makhana, cashewnuts, raisins and paneer pieces. Stir
and cook for ½ minute.
11. Bring to a boil and finish with fresh cream.



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