Creamy Navrattan Korma
Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
boiled (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd)
red hot chili pepper, dried
with dry fruits (cashew nuts, raisins) (optional)
for decoration, coriander leaves
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add green chilli, ginger, garlic. saute for 1min then add onion and tomatoes and sauté for another 2min.
Now cool the mixture and blend it in blender and make a paste.
Now in the same pan again heat the oil.
Add the asafetida and cumin seeds. After cumin seeds crack, add the mixture. Fry for a few seconds until the mixture start separating from the oil.
Then add all spices turmeric powder, red chilli, coriander powder, garam masala, amchur powder, salt and stir it.
Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
Add the bell pepper and paneer.
Mix cornstarch with milk and set aside mix well.
Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk and water if needed for more gravy.
Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
Place the vegetable korma in a serving dish and garnish with chopped cilanto.
For the gravy, you may replace 1-cup milk with ¾ cups cream for a richer texture. Blending ¼ cup cashew nuts with 1-cup milk will also give the gravy a richer texture. But i prefer cornstarch because of health benefit.