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Navratan Korma

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Ingredients

Adjust Servings:
1 cauliflower
2 potatoes
2 carrots
1/2 cup french beans
1/2 cup corn
1/2 cup green peas
1 cup paneer
1 onion
3 tomatoes
1 small ginger
2 green chilies
1/2 cup cashews
2 tbsp oil
1 bay leaf
1 inch cinnamon
1 tbsp coriander powder
1 tsp turmeric powder
1/2 tsp dry red chili powder
1/2 tsp garam masala
1 1/2 tsp salt
1 tbsp almond flakes
1 tsp raisins

Nutritional information

1973
calories
346.63 g
carbohydrates
76.28 g
protein
117.96 g
fat
4819 mg
sodium
14 mg
cholesterol

Navratan Korma

Features:
  • Veg
Cuisine:
  • 35 mins
  • Serves 5
  • Easy

Ingredients

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It doesn’t matter if you stay at home or go to work. If you enjoy a healthy tasty meal, if not every day, once in a while, you will take time to treat yourself and your family with a tasty, healthy meal. Navratan korma is one of the curries that you may want to include on weekends and when you throw dinner or lunch parties at home. Navratan means nine gems. Korma is a type of curry that is often prepared with a lot of gravy. Navaratan korma is a vegetarian curry which uses nine main ingredients along with spices. Despite the term ‘nine’ the curry is very easy to make and is wholesome.

Health benefits

According to the research, eating plenty of vegetables, especially organic, helps in reducing the risk of many diseases, keeps heart disease at bay, controls high blood pressure, and protects against some types of cancers. Vegetables are rich in vitamins and minerals. Hence, they help you feel healthy and energized.

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How to make Navratan Korma

  • Cut all the vegetables into pieces preferably same size.
  • In a large pan, pour water and bring it to a boil.
  • Add all the vegetables into the water. Let them cook till they become soft.
  • Switch off the flame and add cauliflower to it and set it aside for 10mins
  • Drain the excess water.
  • In a mixer grind onion, tomatoes, ginger, green chili and set it aside.
  • Make a smooth paste of soaked cashews in a
  • In a separate pan, add 2tbsp oil and heat it on low flame. Add bay leaf, and cinnamon sticks to it.
  • Add the onion and tomato puree, coriander powder, turmeric, red chili powder, salt. Mix it well.
  • Let it cook for 6 to 8 mins. Stir in between to avoid burning taste.
  • Add cashew paste, garam masala and stir it well.
  • Add 1 ½ cup of Bring it to a boil and cook it well.
  • Check with the consistency. Let the gravy thicken a little, then add all the chopped vegetables, paneer pieces into the gravy.
  • Check with the consistency, if required add ½ cup of water, close the lid and cook it well for 15mins. In between keep stirring.
  • Garnish with almond flakes and raisin.

Trivia

The word korma originates from Urdu word qormā, ḳormā or ḳormah, meaning "stew", and refers to the cooking technique used in the dish.

Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A traditional Mughal dish can be traced back to the 16th century. (Wiki

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