Im a new fan of indian food! Does anyone have a recipe for Navarattan Korma I can make at home from scratch?!
4 tbsps vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
2 medium-sized onions chopped and ground to a fine paste
2 tsps garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1" squares
1 cup pineapple cubes
3 tbsps thickened cream
Salt to taste
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
Do the same for the PANEER cubes and keep aside for later.
In the same pan, add the remaining cooking oil and heat
(Paneer cubes = If you want to make your own)
1 litre full-cream milk (use lean milk for a low-fat version)
? tsp citric acid/lemon juice
? cup warm water
Set the milk up to boil.
As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete.
Strain the mixture through a clean muslin cloth.
Hold it under running water for a minute and then press out the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
To make the paneer into a block tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required.
Just so you know.... This Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it!
Answers: Navratan Korma - Nine-gem Curry
4 tbsps vegetable/ canola/ sunflower cooking oil
1/2 cup cashews, broken into bits
1 cup paneer (cottage cheese) cubes (1" cubes) - see recipe below
2 medium-sized onions chopped and ground to a fine paste
2 tsps garlic paste
1 tsp ginger paste
3 tomatoes chopped and ground to a fine paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 cup peeled, cubed, parboiled potato
12-15 french beans, tops and tails removed, parboiled
2 medium carrots chopped into small cubes and parboiled
1/2 cup green peas, parboiled
1 cup cauliflower florets, parboiled
1 medium-sized green bell pepper, seeds removed and cut into 1" squares
1 cup pineapple cubes
3 tbsps thickened cream
Salt to taste
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. Now add the cashews and fry till slightly darker. Remove with a slotted spoon and keep aside on paper towels, for later use.
Do the same for the PANEER cubes and keep aside for later.
In the same pan, add the remaining cooking oil and heat
(Paneer cubes = If you want to make your own)
1 litre full-cream milk (use lean milk for a low-fat version)
? tsp citric acid/lemon juice
? cup warm water
Set the milk up to boil.
As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water.
When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it.
Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete.
Strain the mixture through a clean muslin cloth.
Hold it under running water for a minute and then press out the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
To make the paneer into a block tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required.
Just so you know.... This Mughlai dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruit and nuts used in it!
It's actually Navratan Korma
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
How to make navrattan korma :
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 to decorate .
INGREDIENTS
3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste
DIRECTIONS
Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste
JM