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Spicy Navratan Korma Recipe

Spicy Navratan Korma is a popular Indian Side Dish
Author :
 
On :
Monday, 22 May, 2017
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 225 g - Paneer (Cottage Cheese)
  • 1/4 cup - Milk
  • 15 g - Ginger
  • 6 flakes - Garlic
  • 1 cup - Coriander leaves
  • 3 - Green chillies
  • 3/4 cup - Water
  • 1/2 cup - Ghee or Oil
  • 300 g - Cauliflower cut into small pieces
  • 2 cups - Peas shelled or frozen
  • 1/4 kg - Potato peeled and cut into 1 cm pieces
  • 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
  • 1/4 kg - French beans cut into thin strips 3 cm long
  • 1 tsp - Turmeric
  • 2 tsp - Cumin Powder
  • 1 tsp - Red Chilli powder
  • 1 tsp - Garam Masala
  • 300 g - Tomatoes pureed
  • 1.5 cups - Curd beaten
  • 2 slices - Canned Pineapple cut into 1 cm pieces
  • 2 tbsp - Cashewnuts broken into pieces
  • 12 - Almonds blanched and sliced
  • A pinch Saffron dissolve in 1 tbsp hot Milk or hot water
  • Salt to taste
  • How to Make Spicy Navratan Korma:

    1. Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time.
    2. Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove.
    3. To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time.
    4. Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins.
    5. Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked.
    6. On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins.
    7. Add saffron and serve hot.




     

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