Name: Navaratna Korma recipe by mohan ram ap at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Carrot & Potato - 1 large each; Beans & Peas - 1/2 cup each; Onion & Tomato - 2 large each; Cauliflower - 1/2; Capsicum - 1 small; Ginger - 1 inch, grated; Garlic - 6 cloves; Cashewnuts - 2 tbsp; Dry chilli & Jeera - 2 tsp each; Bay Leaf - 2; Clove - 4; Star anise - 1; Cardamom - 4; Cinnamon - 1 stick; Fennel seeds & Black Pepper corns - 1 tsp each; Coriander seeds - 2 tsp; Jeera seeds - 1 1/2 tsp; Aniseed & Caraway seeds - 1/2 tsp each; Black cumin seeds - 1 tsp; Fresh Cream & Cashew nuts- 1/2 cup each; Pineapple cubes & Dry Grapes - 1/4 cup each; Water as Required; Salt as required; Oil - 100 ml; Kasoori Methi Leaves - 2 pinch

Ingredients Serving: 4

Carrot & Potato - 1 large each
Beans & Peas - 1/2 cup each
Onion & Tomato - 2 large each
Cauliflower - 1/2
Capsicum - 1 small
Ginger - 1 inch, grated
Garlic - 6 cloves
Cashewnuts - 2 tbsp
Dry chilli & Jeera - 2 tsp each
Bay Leaf - 2
Clove - 4
Star anise - 1
Cardamom - 4
Cinnamon - 1 stick
Fennel seeds & Black Pepper corns - 1 tsp each
Coriander seeds - 2 tsp
Jeera seeds - 1 1/2 tsp
Aniseed & Caraway seeds - 1/2 tsp each
Black cumin seeds - 1 tsp
Fresh Cream & Cashew nuts- 1/2 cup each
Pineapple cubes & Dry Grapes - 1/4 cup each
Water as Required
Salt as required
Oil - 100 ml
Kasoori Methi Leaves - 2 pinch

Instructions

Dry roast the jeera, dry chili, coriander seeds and let it cool.
Add some oil in the frying pan, roast the onion and tomato for a few minutes.
Now grind the dry masala and the roasted onion- tomato along with ginger and garlic and 1/2 of the cashews.
Cut the vegetables into small cubes and par boil them. Keep aside.
Saute the capsicum in a little bit of oil for a few minutes and keep it aside.
Add some oil in pan and roast cumin seeds, caraway seeds, aniseed, black pepper corns, cinnamon, cardamom, star anise, clove and the bay Leaf. After roasting let it cool for some time and then grind to a paste.
Add oil to the pan and again fry the above ingredients till the raw smell disappears. This takes about 5 to 8 minutes.
Now in a heavy bottom pan add all the prepared ingredients and then add water, salt and cook till vegetables are soft or till you get the desired KORMA consistency.
Add pineapple, dry grapes, remaining cashew nuts and kasoori methi leaves and then stir gently. Garnish with fresh cream.

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