How To Make Navratan Korma

Navratan Korma.

Navratna Korma Recipe is a Rich, Creamy, and flavourful dish. Navratan Korma is the easy dish to prepare.This dish is one of my favourite Indian vegetarian Recipes prepared using nuts,paneer,and vegetables.

navratna

 

  • Preparation time- 15mins
  • Cooking time –  20mins
  • serve person-4

Ingredients Details

S. No Ingredients Quantity
1 Ghee   2 Tablespoon   
2 Chopped onion ½ cup
3 Ginger paste ½ Tablespoon
4 Garlic paste ½ Tablespoon
5 chopped and boiled vegetables,(carrot,french beans and green peas) 2 cup
6 Paneer 1 cup
7 Turmeric powder. 1 Tablespoon
8 Coriander powder 1Tablespoon
9 Chilli powder ½Tablespoon
10 Cashew 10 pieces
11 Fresh cream/Malai 1 cup
12 Salt and sugar   As per taste
13 Chopped tomatoes 1 cup
14 Pineapple pieces 1 cup for Garnish
15 Garam masala 1 tbsp
16 chopped green coriander For garnish

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Recipe Method

 

  1. Heat the Ghee in a kadhai .
  2. Add the Ginger, Garlic paste and saute 2 mins on a medium flame. 
  3. Add Onion paste and saute 5 mins.
  4.  Add the Coriander powder, Chilli, Turmeric Powder and mix well, Cook on a medium flame for 5 mins.
  5.  Add the Tomato paste and cook for 1 min.
  6. Add the Cashew nuts paste and 2 cups water and cook on a medium flame for 1 min.
  7. Add the vegetables and paneer mix well and Cook on a medium flame for 5 mins. 
  8. Add the salt and sugar and mix properly, Then add the cream/malai and cook on a medium flame  for 2 mins.
  9. Now add the Garam masala and cook for 1 mins.

 

preparation-vegetables

 Garnished with Chopped Pineapple, Green Coriander leaf and some Cream. Now Navratna korma is ready to serve hot with Rice/Nan

          

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shalini vyas

If you like my recipe then please leave a comment below, by the way I am Shalini Vyas and I am a legal advisor in my profession. I have completed my L.L.B and Masters (M. A.). I started blogging way back in 2014 and now working as a full-time blogger. Leave a comment below if you want to know about any recipe or if you have any suggestion.

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