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.
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