In Gujarati
Navratna Korma
 Ingredients:
  • 225 grams Paneer.
  • 1/4th cup Milk.
  • 15 gm Ginger.
  • 6 flake Garlic.
  • 1 cup Coriander leaves.
  • 3 Green Chilies.
  • 3/4th cup Water.
  • ½ cup Ghee or Oil.
  • 1 tsp Turmeric.
  • 2 tsp Cumin Powder.
  • 1 tsp Red Chili Powder.
  • 1 tsp cinnamon / clove powder.

  • 300 gm Cauliflower.
  • 2 cups Peas.
  • 1/4th kg Potato.
  • 1/4th kg Carrots.
  • 1/4th kg French Beans.
  • 300 grams Tomatoes puree.
  • 11/2 cups Curd (nicely beaten)
  • 2 slices Canned Pineapple (cut into 1 cm pieces)
  • 2 tbsp Cashew nuts (broken into pieces)
  • 12 Almonds (blanched and sliced)
  • A pinch Saffron (dissolved in 1 tbsp hot milk)
  • Salt / Sugar - to taste.
 
Method:
  • Chop cauliflower into small pieces.
  • Peel potato & dice it into 1 cm pieces.
  • Peel carrot & cut into 4 cm long thin strips.
  • Cut french beans into 3 cm long thin strips.
  • Grind ginger, garlic, coriander leaves and green chilies into a paste adding a little water.
  • Heat oil in a heavy bottom pan and fry diced paneer 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 chili & cinnamon - clove powder.
  • 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, cashew nut and almonds.
  • Stir and simmer for 3 more minutes.
  • Add saffron and serve hot.
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