Navratan Vegetable Korma

Total time : 1 hour Servings : 7-8 Cuisine : Indian

Ingredients :

• 1/2 cup of onion paste made of 2 boiled medium white onions

• 1/4 cup (40gms) cashew nuts paste made of the cashew nuts soaked in water

• 1 medium carrot, cubed

• 6-7 cauliflower florets

• 4 french beans, cut into 1cm pieces

• 1 medium potato, cubed

• 1/4 cup (40gms) green peas ,shelled

• 1/4 cup Indian cottage cheese (paneer), cubed

• 2 cloves

• 2 black peppercorns

• 2.5cm long cinnamon stick

• 2 cardamom pods

• 1 tablespoon ginger-garlic paste

• 2 green chillies, chopped

• Salt as per taste

• 150 ml of water

• 1 tablespoon vegetable oil

• 2 tablespoons yoghurt

• 1/4 cup (50ml) cream

• 1 tablespoon butter

• 2-3 Coriander leaves

• 1/2 tablespoon raisins

Instructions :

Step 1

Sauté the ginger-garlic and chillies in a small pan and keep aside.Cook the potatoes, carrots, cauliflower,french beans and green peas in water with a pinch of salt.

Step 2

In a large pan, heat the oil and add cloves, peppercorns, cinnamon and cardamom to the oil and sauté. Add the boiled onion paste and cook until the raw smell of the onions no longer persists.

Step 3

Add the ginger-garlic,chilly mixture, cashew paste, yoghurt and mix well. Cook for 5 minutes, stirring the mixture regularly. Add the vegetables to the mixture and cook for 3 minutes. Add salt, water, paneer cubes and stir well.

Step 4

Heat the butter in a small pan and sauté a few cashews until the cashews are golden brown. Cook the curry for 30 seconds and then bring it to the boil and then remove from the heat. Add cream and stir .

Step 5

While serving, sprinkle the roasted cashews ,raisins and coriander leaves . And Voila !!!!