Veg Navratan Korma Recipe

Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4

For Navratan Korma
2 ½ tbsp Ghee,
½ tsp Cumin seeds,
2 medium Potatoes, cut into cube,
2 medium Carrots, peeled, cut into diced,
Salt to taste,
1 no. Green chili (less spicy & broken into half)
1 ½ cups Cauliflower, medium size florets,
1 inch Ginger, chopped,
1 no. Green chili (less spicy & broken into half)
¼ cup Green peas,
½ tsp Turmeric powder,
½ tsp Coriander powder,
¼ tsp Degi red chili powder,
Salt to taste,
1 cup Curd, beaten,
12-15 no. French beans, chopped,
½ cup Water,
2 tbsp Cashew Paste,
Toasted nuts & paneer,

For Toasted Nuts & Paneer
1 tsp Ghee,
1 ½ tsp Oil,
200 gms Paneer, cut into medium cube,
6-7 Almonds,
6-7 Cashewnut,
½ tsp Cumin seeds,
A pinch of asafoetida,
¼ tsp Degi red chili powder,
1 tsp Dry fenugreek leaves, crushed,

For Garnish
Pomegranate pearls,
Coriander sprig,

For Navratan Korma
In a deep shallow handi, add ghee, once it’s hot, add cumin seeds and let it splutter.
Add potatoes, carrots, salt to taste, green chili and saute for 2-4 minutes.
Add cauliflower, ginger, green chili, green peas and saute well on medium flame.
Add turmeric powder, coriander powder, degi red chili powder and salt to taste and saute it for 2-4 minutes until the masala is cooked well.
Add curd, french beans, water and let it cook for 4-5 minutes.
Add cashewnut paste and mix well.
Finish it with tossed nuts and paneer.
Transfer it to a serving dish and garnish it with pomegranate pearl, coriander sprig.
Serve hot with roti.

For Toasted Nuts & Paneer
In a pan, add ghee, oil, once it is hot, add paneer, almonds, cashewnut, cumin seeds, a pinch of asafoetida, degi red chili powder, dry fenugreek leaves and toss it well.
Keep it aside for further use.

(Recipe by Chef Ranveer Brar)

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