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Creamy Navrattan Korma

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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.

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
3 cups mixed vegetables
boiled (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd)
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150 grams paneer
cubed
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3 each tomatoes
chopped
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2 each onions
chopped
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1 ½ teaspoon ginger paste
*
1 ½ teaspoos garlic paste
*
1 x salt
to taste
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1 teaspoon turmeric
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1 ½ teaspoons red hot chili pepper, dried
powder
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1 teaspoon coriander
ground
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2 teaspoon garam masala
powder
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2 tablespoons cream
optional
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6 tablespoons vegetable oil
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1 cup milk
or water
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½ tablespoons cornstarch
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¼ cup nuts
with dry fruits (cashew nuts, raisins) (optional)
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1 x cilantro
for decoration, coriander leaves
* Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml mixed vegetables
boiled (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd)
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1.5E+2 grams paneer
cubed
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3 each tomatoes
chopped
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2 each onions
chopped
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7.5 ml ginger paste
*
1.5 teaspoos garlic paste
*
1 x salt
to taste
* Camera
5 ml turmeric
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7.5 ml red hot chili pepper, dried
powder
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5 ml coriander
ground
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1E+1 ml garam masala
powder
* Camera
3E+1 ml cream
optional
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9E+1 ml vegetable oil
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237 ml milk
or water
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7.5 ml cornstarch
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59 ml nuts
with dry fruits (cashew nuts, raisins) (optional)
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1 x cilantro
for decoration, coriander leaves
* Camera

Directions

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.

Note-

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 35768% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 60mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 79% Vitamin C 31%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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