Saturday, March 25, 2017

Posted by Mala at 1:00:00 AM 1 comment
"Navratan" in hindi means, nine gems.........
you can say, nine lovely things contribute to the goodness of this recipe........sometimes they exceed nine also..it does not matter. Be it a restaurant in London, or America .........Chennai or New delhi, be it a small dhabba somewhere in the interior north or a small eatery in deep south, this Navratan Khorma will surely be on their menu.
This is supposed to be a rich gravy, but I have made it healthier, skipping fresh cream.



Ingredients
Potatoes - 8
Green bell pepper - 1
Carrots - 4
Fresh beans - cut, 2 cups
Fresh or frozen peas - 2 cups
Yogurt - 1 cup, whisked
Corn flour - 2 tsps
Tomatoes - 5, pureed
Paneer - 2 cups, cubed, soaked in hot water for 1/2 hour and drained
Pineapple pieces - 3/4 cup
Chilli powder - 2 tsps
Coriander powder - 2 tsps
Garam masala - 2 tsps
Salt to taste

To Season
Ginger paste - 1 1/2 tsps
Garlic paste - 1 1/2 tsps
Onion - 1
Cooking oil + ghee - 4 tbsps


For the dry masala powder
Khus khus/ poppy seeds - 2 tsps
Jeera/cumin - 2 tsps
Cardamoms - 4
Cloves - 4
Cinnamon sticks - 4

For the wet masala
Onion - 1
Fresh coconut - 3 tbsps
Green chillies - 3

Recipe Cuisine: North Indian; Category: Lunch / dinner
Prep time: 20 mts; Cooking time: 25 mts

Serves 6-8

Ingredients mentioned above for the dry masala, dry roasted in a pan, then powdered

Picture below shows the ingredients for the wet masala and the ground masala


Tomatoes pureed, yogurt/curds ready to be whisked with corn flour


In a pressure cooker, add oil and ghee, add onions with garlic and ginger pastes


Let the onions become translucent, then add the dry and wet masalas, saute well in low flames for 5 minutes


Now, add the chilli, coriander and garam masala powders and saute well


Time to add the vegetables. Potatoes, green bell pepper and carrots added


Green beans and peas added


All mixed well


Tomato puree added and sauteed well


Add salt and water, a little below the vegetable level. Because, when you add curds later, it will become very watery. If needed, you can always add some water to the gravy later. Close the lid and cook for 3-4 whistles


After opening the lid, after the pressure releases




Now, add the paneer cubes which have been soaked in hot water for half hour and drained


Take care to keep the flames on the lowest, and gently keep stirring, while adding the whisked yogurt/curds, with corn flour. Please do not add while the flames are on high, then the curds might curdle.


In the end, add the pineapple pieces, and switch off. 


Serve this flavorful, healthy but rich Navratan khorma with chapathis or rice.



This post first appeared in www.malpatskitchen.com
Notes
* You can roast a few cashews and raisins in ghee and add, if you like.
* We get pineapple tins with sugar syrup. If you like the sweet taste, then you can add some of the syrup too.
* Fresh pineapple can be chopped and added too.




1 comments:

  1. Well said this korma is all time favorite and must available item in all the eateries. Looks absolutely lovely with just right aromatic spices.

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