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[Based on 1 users]
Author sreya85 Yield No Value
Published Aug 27, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Mix Vegetable Standing Time 1 hour


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'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 .
Posted Aug 27, 2007

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Anon Jun 19, 2012
Awesome recipe

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