Recipe for Shahi Navratan Korma
This cashew paste-based vegetable curry means 'nine jewels', and has buttery paneer
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 4-6 |
225 gms cottage cheese (paneer), cubed
225 gms yellow pumpkin, peeled and diced
100 gms shelled peas
175 gms yam, peeled and diced
4 medium potatoes, peeled and diced
50 gms puffed lotus seeds (makhanas)
100 gms carrots, diced
4 large onions, sliced
2 tsp raisins
2 green chillies, seeded and chopped
8 cloves garlic, 1-inch piece ginger and 1 tsp cumin seeds, ground to a paste
1 cup (250 ml) plain yoghurt
1 tsp garam masala
4 cloves
1-inch piece cinnamon
1 tsp sugar
½ tsp turmeric powder
Juice of two lemons
6 tsp oil
1 or 1 ½ tsp salt
2 tbsp coriander leaves, finely chopped
1. Heat oil in a pan, add sugar, allow it to brown, add yam, peas, pumpkin, potato and carrots.
2. Stir well and fry until colour of vegetables turns brown. Remove from oil. Place them on a kitchen paper. In same oil-fry cottage cheese pieces until brown and remove from oil. Fry onions until brown, add cloves and cinnamon.
3. After a few seconds add ground paste and fry until the mixture turns brown. Stir in salt, turmeric and green chillies. Mix well. Add vegetables, raisins, lotus seeds with ½ cup (125ml) water. Cover and cook over low heat for 15 minutes.
4. Beat curd lightly and pour it to the vegetables. Mix well. Cook for a few minutes. The gravy should be thick. Keep stirring. Add lemon juice. Serve hot. Garnish with chopped coriander leaves.