Ingredients
Boiled vegetables - 3 cups(potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
Paneer (cottage cheese) - 150gm (grated)
Tomatoes - 3 medium size
Onion - 2 medium size (grated)
Ginger paste - 1 1/2 tsp
Garlic Paste - 1 1/2 tsp
Red Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1tsp
Salt to taste
Cream - 2 tsp
Oil - 6 tsp
Ghee - 1 tsp
Milk/ water - 1 cup
Dry fruits - 1/4 cup (cashew nuts, raisins)
Coriander leaves - 3 tsp finely chopped
Method
1. Boil tomatoes till tender, allow them to cool. Now peel off the tomato skin to make puree. You can use readymade tomato puree also.
2. Take a pan add 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat, remove the pan and keep aside.
3. Now heat oil in a pan, add onions and ginger-garlic paste, fry till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
4. Now add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
5. Add milk (use water alternatively), bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables and cook for 5-7 minutes.
6. Garnish it with cream and chopped coriander leaves. Serve hot navratan korma with Parantha, Puri, Chapati or Rice.
Boiled vegetables - 3 cups(potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
Paneer (cottage cheese) - 150gm (grated)
Tomatoes - 3 medium size
Onion - 2 medium size (grated)
Ginger paste - 1 1/2 tsp
Garlic Paste - 1 1/2 tsp
Red Chilli powder - 1 1/2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1tsp
Salt to taste
Cream - 2 tsp
Oil - 6 tsp
Ghee - 1 tsp
Milk/ water - 1 cup
Dry fruits - 1/4 cup (cashew nuts, raisins)
Coriander leaves - 3 tsp finely chopped
Method
1. Boil tomatoes till tender, allow them to cool. Now peel off the tomato skin to make puree. You can use readymade tomato puree also.
2. Take a pan add 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat, remove the pan and keep aside.
3. Now heat oil in a pan, add onions and ginger-garlic paste, fry till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
4. Now add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
5. Add milk (use water alternatively), bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables and cook for 5-7 minutes.
6. Garnish it with cream and chopped coriander leaves. Serve hot navratan korma with Parantha, Puri, Chapati or Rice.
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