How to make navratan kurma??!


Question: Recipe 1 :

Navarathna kurma ingredients:

1. Mixed vegetables - 2 cups
(Carrot, beans, potato, peas)
2. Paneer - 10 cubes
3. Cashew nuts - 5
4. Onion - 2 finely chopped
5. Tomato - 2 finely chopped
6. Green chillies - 4
7. Ginger - 1 inch piece
8. Garlic - 6 flakes
9. Turmeric powder ? tsp
10. Chilli powder - 1 ? tsp
11. Garam masala - 1 tsp
12. Coconut milk - 1 cup
13. Cream or curd - 4 tsp
14. Oil - 4 tbsp
15. Salt to taste - to taste

Powder ingredients:
1. Cumin seeds - 1 tsp
2. Coriander seeds - 1 tsp
3. Pepper corns - 1 tsp
4. Cinnamon - 1 inch stick
5. Cardamom - 2

Navarathna kurma preparation:
Take a pan and heat with 2 tsp of oil and fry the paneer pieces till golden brown colour. Keep it aside.

Add remaining oil in the same pan and add chopped onions.

Sauté for few mins.

Then add tomatoes.

Again stir for few mins. Add the ground paste and sauté till onion colour change into light brown colour.

Now add the ground powder.

Sauté for a min. Add turmeric powder, chilli powder, garam masala and salt.

Combine well.

Now add boiled vegetables, coconut milk, cream or curd and little amount of water.

Once again combine well.

Add paneer cubes and stir well.

Allow them to boil till the gravy become thick.

Finally garnish with coriander leaves and switch off the stove.

Now navarathna kurma is ready.

Serve with rice, roti, paratha or naan.

Note:

Ground paste:
Make a paste with green chillies, ginger and garlic in a mixer grinder.

Ground powder:
Dry roast cumin seeds, coriander seeds, pepper corn, cinnamon, cardamom and powder it in a mixer grinder.

Recipe 2 :

Navarathna Kurma

Ingredients

Mixed diced vegetables 2 cups Boiled
[Carrot, Beans, Peas, Potatoes, Cauliflower]
Onions 2 Small dices
Ginger, Garlic paste 2 tsps
Turmeric powder 1/2 tsps
Dhania Powder 2 tsps
Red Chilli Powder 1 1/2 tsps
Garam Masala Powder 1 1/2 tsps
Milk 1 cup
Whip Cream 2 tbspoons
Ghee or Butter 3 tbspoons
Salt to taste
Paneer 100 gms
Tomato Paste 3 tbspoons
Dryfruits 4 tbspoons
[Cashews, Almonsa, Kismis]
Crushed tinned pineapple 4 tbspoons {Optional}

Method

1. Dice paneer into pieces and deep fry and keep it aside
2. Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
3. Then add tomato paste, turmeric powder, Dhania powder, Red chilli powder, Garam masala powder, Salt and little water.
4. Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
5. Then add milk and cream. Boil for a minute.
6. Before removing from fire add the paneer pieces, dryfruits, Pineapple
7. Garnish with coriander or cilantro leaves.


Hope u like it...
Enjoyyyyyyyyyyyyyyyyyy


Answers: Recipe 1 :

Navarathna kurma ingredients:

1. Mixed vegetables - 2 cups
(Carrot, beans, potato, peas)
2. Paneer - 10 cubes
3. Cashew nuts - 5
4. Onion - 2 finely chopped
5. Tomato - 2 finely chopped
6. Green chillies - 4
7. Ginger - 1 inch piece
8. Garlic - 6 flakes
9. Turmeric powder ? tsp
10. Chilli powder - 1 ? tsp
11. Garam masala - 1 tsp
12. Coconut milk - 1 cup
13. Cream or curd - 4 tsp
14. Oil - 4 tbsp
15. Salt to taste - to taste

Powder ingredients:
1. Cumin seeds - 1 tsp
2. Coriander seeds - 1 tsp
3. Pepper corns - 1 tsp
4. Cinnamon - 1 inch stick
5. Cardamom - 2

Navarathna kurma preparation:
Take a pan and heat with 2 tsp of oil and fry the paneer pieces till golden brown colour. Keep it aside.

Add remaining oil in the same pan and add chopped onions.

Sauté for few mins.

Then add tomatoes.

Again stir for few mins. Add the ground paste and sauté till onion colour change into light brown colour.

Now add the ground powder.

Sauté for a min. Add turmeric powder, chilli powder, garam masala and salt.

Combine well.

Now add boiled vegetables, coconut milk, cream or curd and little amount of water.

Once again combine well.

Add paneer cubes and stir well.

Allow them to boil till the gravy become thick.

Finally garnish with coriander leaves and switch off the stove.

Now navarathna kurma is ready.

Serve with rice, roti, paratha or naan.

Note:

Ground paste:
Make a paste with green chillies, ginger and garlic in a mixer grinder.

Ground powder:
Dry roast cumin seeds, coriander seeds, pepper corn, cinnamon, cardamom and powder it in a mixer grinder.

Recipe 2 :

Navarathna Kurma

Ingredients

Mixed diced vegetables 2 cups Boiled
[Carrot, Beans, Peas, Potatoes, Cauliflower]
Onions 2 Small dices
Ginger, Garlic paste 2 tsps
Turmeric powder 1/2 tsps
Dhania Powder 2 tsps
Red Chilli Powder 1 1/2 tsps
Garam Masala Powder 1 1/2 tsps
Milk 1 cup
Whip Cream 2 tbspoons
Ghee or Butter 3 tbspoons
Salt to taste
Paneer 100 gms
Tomato Paste 3 tbspoons
Dryfruits 4 tbspoons
[Cashews, Almonsa, Kismis]
Crushed tinned pineapple 4 tbspoons {Optional}

Method

1. Dice paneer into pieces and deep fry and keep it aside
2. Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
3. Then add tomato paste, turmeric powder, Dhania powder, Red chilli powder, Garam masala powder, Salt and little water.
4. Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
5. Then add milk and cream. Boil for a minute.
6. Before removing from fire add the paneer pieces, dryfruits, Pineapple
7. Garnish with coriander or cilantro leaves.


Hope u like it...
Enjoyyyyyyyyyyyyyyyyyy

Navratan Kurma
Ingredients

2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamom
Wet Masala
1 large onion
1/4 cup coconut shredded
3 green chillies


METHOD:

Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

Ingredients:

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,
bottle gourd, cluster beans) 3 cups
Grated paneer 150 grams
Tomatoes 3
Grated onions 2
Ginger paste 1-1/2 tsp.
Garlic paste 1-1/2 tsp.
Salt to taste
Turmeric Powder 1 tsp.
Red chilli powder 1-1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 2 tsp.
Cream 2 tbsp.
Vegetable oil 6 tbsp.
Ghee 1 tbsp.
Milk / water 1 cup
Dry fruits (cashew nuts, raisins) 1/4 cup
Coriander leaves for decoration

Method:

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. 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.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve hot. Decorate with cream and chopped coriander leaves.





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