(Serves 5)
Ingredients
3 big potatoes
1 cup paneer cubes
3-4 carrots roundly cut
1/4 cauliflower florets
1 cup peas
1 capsicum finely slice
2-3 green chilies finely chopped
1-2 tbsp grated ginger or ginger garlic paste
1 onion finely chopped (optional)
3-4 tomatoes chopped
10-11 cashew
1 cup curd
Salt to taste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1-2 tsp kasuri methi
1-2 tbsp fresh cream
Roasted and crushed (1/2 tsp sauf, 1 dal chini (cinnamon), 1 moti ilaichi, 3-4 long)
1 bay leaf
1-2 tbsp oil
1-1.5 cup/s water
Procedure
For Blanching
Boil 2-3 cups water.
Add 1 tsp sugar and 1 tsp salt.
Add cauliflower, potatoes and carrot.
Boil for 7-8 mins.
Drain the excess water, cool it and air fried (10-15 mins or as required) the veggies.
For Gravy
Take a grinder.
Add curd, tomatoes, green chilies, cashews.
Add salt, turmeric powder and red chili powder.
Make a smooth paste.
For Navratan Korma
Heat oil in a kadai.
Add bay leaf and ginger or ginger garlic paste.
Toss for a min or two.
Add onions (optional) and cook till it changes color.
Add curd and tomato paste.
Add 1-1.5 cup/s water and cook 5-7 mins.
Add rest of the spices and mix well.
Cook well for 10-15 mins.
Add peas and capsicum and cover it with a lid, cook for 8-10 mins.
Add air fried veggies, mix well.
Cover it with a lid and cook for 10-15 mins
Keep stirring in between.
Add paneer and mix well.
Add cream, mix well, cover it with lid and cook further for 10-15 mins.
For Serving
Garnish Navratan Korma with fresh cream and cashews. Serve hot with phulka, Tandoori Roti or Butter Naan and enjoy!!
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