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 of saffron dissolved in 1 tbsp of hot milk or hot water
Salt to taste
How to Make Navaratan Korma with cottage cheese
Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water from time to time.
Group the paneer into two batches.
Heat oil in a heavy bottom pan for 3 minutes and fry each batch till golden brown and remove.
To the remaining oil, add ground paste.
Stir fry till golden brown sprinkling little milk from time to time.
Add all the vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water. Mix and cook this covered on low flame till all the vegetables are cooked.
On medium heat add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more minutes.
Add saffron and serve hot.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.