Name: Navratan korma recipe by Uzma Khan at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium sized potato, cut in 1/4 pieces; 2 cup chopped vegetables (boiled peas, green beans, green bell pepper, carrot and cauliflower); For the gravy:; 2 medium sized tomatoes; 2 onions chopped; 1/2 tsp cumin seeds; 1 tsp coriander seeds; 1 and 1/2 tsp red chilli powder; 1/2 tsp kashmiri mirch powder; 1 and 1/2 tsp garlic chopped; 1 and 1/2 tsp ginger chopped; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; 1/4 tsp cardamom powder; 100 gm cashew nuts; Salt to taste; Oil for cooking; 1 tsp fenugreek leaves; For tempering:; 4-5 cashew nuts, chopped; 10-12 raisins; Ghee and coconut milk; Fresh coriander leaves and onion rings to garnish

ABOUT Navratan korma RECIPE

Navratan korma is one of the most popular dish in Northern India. It is sweet, spicy, nutty and very tasty.

Ingredients Serving: 4

2 medium sized potato, cut in 1/4 pieces
2 cup chopped vegetables (boiled peas, green beans, green bell pepper, carrot and cauliflower)
For the gravy:
2 medium sized tomatoes
2 onions chopped
1/2 tsp cumin seeds
1 tsp coriander seeds
1 and 1/2 tsp red chilli powder
1/2 tsp kashmiri mirch powder
1 and 1/2 tsp garlic chopped
1 and 1/2 tsp ginger chopped
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/4 tsp cardamom powder
100 gm cashew nuts
Salt to taste
Oil for cooking
1 tsp fenugreek leaves
For tempering:
4-5 cashew nuts, chopped
10-12 raisins
Ghee and coconut milk
Fresh coriander leaves and onion rings to garnish

Instructions

Heat the oil, fry the potato till it's cooked, then remove it from the pan and add other vegetables except the green peas and fry it well. Keep it aside.
To make the gravy, heat oil in pan and add the cumin seeds, after a minute add the onion till its soft. Add the ginger, garlic chilli, tomato and spices, after 2-3 mins add cashew nuts and saute it for 10 mins, then let it cool.
Once it's cooled, make a fine paste of it. Now transfer this paste on a pan over low heat and cook it for 2-3 mins, finally add and fry the vegetables and fenugreek seeds. Again cook it for 2-3 mins and turn off the stove.
For the tempering, in a small pan add ghee to heat, then add cashew nuts and golden raisins. Stir fry for a minute then temper the dish with it. Finally add the coconut milk in it and cook for a minute on medium heat.
Garnish it with fresh coriander leaves and onion rings.

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