- To a large kadai add chopped onion, ginger, garlic, green chili, 15-20 cashews, poppy seeds along with 3 cups water. Boil on medium heat for 15 to 20 minutes. a kadai filled with onion, cashews, ginger, garlic in water Chop all the veggies Chop the potatoes around 1/2 inch pieces and cauliflower into small florets. Meanwhile fill a pan with water and let it come to a boil. Once it starts to boil, add potato, cauliflower, carrot, beans and peas. Boil on medium heat for 10 minutes. After 10 minutes, the veggies will be fork tender. Drain them using a colander and set aside. Meanwhile once the onions, cashews, ginger, garlic have boiled for 15 to 20 minutes, turn off the heat. Let it cool down a bit and then transfer the entire mixture to a blender and blend to a smooth paste and set it aside. white smooth paste in a blender In a kadai heat 1 tablespoon oil and 1 tablespoon ghee on medium heat. Add bay leaf, cloves and cardamom. Let the spices sizzle. And then add the pureed onion cashew paste to it. Cook the paste on low-medium heat for 5 minutes. After the paste has cooked for 5 minutes, add the coriander powder, cumin and red chili powder. ground spices on top of a white smooth batter in a wok Stir and cook for 3 more minutes and then add the salt, sugar and water and continue to cook for 3 more minutes on low heat. Stir in the veggies. Mix and cook for 1 minute. Then add the cream and mix. Cook the veggies on low heat for 3 to 4 minutes. assorted vegetables being added to a wok Meanwhile heat 1/2 teaspoon ghee in a small pan and add golden raisins and 6-7 cashews to it and fry until the raisins plump up, set it aside. Also, heat 1 tablespoon milk and then add a pinch of crushed saffron strands to it. Remove pan from heat and set aside. milk with saffron strands giving the mixture a yellow color Add the pomegranate, the fried cashews and raisins and mix. Also add the prepared saffron milk. Mix everything together and cook for 2 more minutes. Sprinkle cardamom powder. Also sprinkle some garam masala on top and then turn off the heat. wok with veggies in a white color sauce and ground spice sprinkled on top Let the curry cool down a bit, for 6 to 7 minutes and then add the pineapple pieces. Serve Navratan Korma warm with naan.
Navratan korma
#myrecipe
By Shaalini Shaalu
Feb, 15th
556
Servings
4 persons
Cook Time
25 minutes
Ingredients
27
- 29
Ingredients
- Onion
- Ginger garlic
- Green chillies
- Cashew
- Sesame seeds
- Potato
- Cauliflower
- Water
- Carrot
- Beans
- Peas
- Oil
- Ghee
- Bay leaf
- Cardamom
- Cloves
- Corinader powder
- Cumin powder
- Red chilli powder
- Salt
- Sugar
- Cream
- Cashew
- Raisins
- Saffron
- Pomegranate
- Cardamom
- Garam masala
- Pine apple
