| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 1 Cauliflower (small, cut into florets)
- 2 Carrot (medium, 1 inch diced)
- 4 – 5 Beans (chopped into 1 inch size)
- 1/2 cup Green Peas
- 1 Green Bell Pepper ( remove seeds and cut into 1 inch squares)
- 2 Potatoes (medium, diced)
- 2 onions medium chopped
- 1 inch chopped ginger
- 4 pods chopped garlic
- 2 chilies chopped green
- 2 tomatoes – chopped or pureed
- 1.5 tbsps coriander powder
- 1 tsp chili powder red
- 1 tbsp Kitchen King
- Salt – as needed
- 4 tbsps Oil
Whole spices :
- 2 Bay leaf
- 1 Cinnamon – stick
- 2 Cardamom
- 1 tsp Zeera Shah
- 100 gms Paneer Cottage Cheese cubed /
- 1 cup Fresh Cream
- 1/2 cup Cashew paste
- 2 cups pineapple 1/P chunks
- 1/2 cup Pomegranate
- 2 tbsps Raisins
- Cashew Nuts handfulof Split
- Coriander Fresh – for garnishing
Ingredients
Whole spices :
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Instructions
- Arrange all the ingredients on the kitchen counter first.
- Heat oil in a wok and fry the paneer chunks first and keep aside on a kitchen towel.
- In the same oil, add whole spices and as soon as they crackle , add onions and saute till they soften.
- Now add chopped ginger- garlic and green chilies and fry till brown in color.
- Now add tomato puree or the chopped ones, whichever suits you and fry till they turn soggy and you see the moisture vaporising.
- Add all the chopped vegetables and peas excluding paneer , nuts and fruits. Mix well and add coriander powder, red chili powder and kitchen king and fry till the oil starts leaving sides. You can adjust oil if required but make sure the curry isn’t too oily.
- Now add cashew paste and fresh cream. Mix well till everything incorporates well with each other. You may see the curry getting thicker, so add little water, around 1/2 cup and stir and allow the vegetables to cook in low flame. Keep the lid closed. This may take around 7-8 mins.
- Once you see the vegetables softening, add raisins and split cashew nuts and mx well. Cook for another few minutes.
- Usually the Navratan Korma Curry is thick but if you want you can add a little more water, give a quick stir and cook for some more time. But do not over cook the vegetables.
- Now add the pineapple chunks and half of the pomegranate, mix and turn off the gas flames.
- Add fried paneer pieces from top and garnish with freshly chopped coriander, some split cashews and pomegranate pearls.
- Serve Hot with Kasmiri Pulao or Butter Naan, accompanied with some fresh green salad and cucumber and mint raita.
Recipe Notes
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