Author sreya85 Servings 0 persons
Published August 27, 2007 Cooking Time 1 hour
Is Veg Preparation Time mins
Main Ingredient Mix Vegetable Standing Time mins



Ingredient Name Quantity Unit
Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)  3 Cup
Grated paneer  150 Grams
Tomatoes  3 Numbers
Grated onions  2 Numbers
Ginger paste  1 1/2 Teaspoons
Garlic paste  1 1/2 Teaspoons
Salt   To Taste
Turmeric Powder  1 Teaspoons
Red chilli powder  1 1/2 Teaspoons
Coriander powder  1 Teaspoons
Garam Masala Powder  2 Teaspoons
Cream  2 Tablespoons
Vegetable oil  6 Tablespoons
Ghee  1 Tablespoons
Milk / water  1 Cup
Dry fruits (cashew nuts, raisins)  1/4 Cup
Coriander leaves   To Taste

Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn#39;t stick to bottom of pan. 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 to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
About Recipe
Recipe Tips


Leave a Comment

You need to login to continue, click here