Navaratan Korma comes from the mughal origin. Navaratan literally means nine gems and this dish got its name because of the combination of nine vegetables and dry fruits used in this recipe.Traditionally, pineapples and grapes are used in this recipe. But I somehow did not like the concept of mixing fruits with the korma. So for the sweet taste, I added raisins and cashew nuts. Cream can also be added along with milk. It gives a nice creamy texture to the gravy. I have prepared this with and without cream and both tastes excellent . I usually prepare gravies for two meals, dinner and for next day's lunch. But every time I prepare this dish, how much ever I prepare, it never seems to be enough. It will all be done just with one meal :-) .
1. Chopped vegetables - 3 cups(potatoes, carrots, cauliflower, green peas, beans, capsicum)2. Paneer - 10 cubes
3. Onion - 1 finely chopped
4. Tomato - 3 pureed
5. Ginger Garlic paste - 1 tablespoon
6. Turmeric Powder - 1 teaspoon
7. Chilli powder - 1 to 2 teaspoons
8. Cumin powder - 1 teaspoon
9. Coriander powder - 1 teaspoon
10. Garam masala powder - 2 teaspoons
11. Milk - 1 1/2 cups
12. Cashewnuts - 10 to 12
13. Raisins - 10 to 12
14. Ghee - 1 tablespoon
15. Oil - 3 tablespoons
16. Salt - to taste
17. Cilantro - to garnish
1. Heat ghee and oil in a pan and add ginger garlic paste and saute it till the raw smell goes away.2. Add the chopped onions and saute till it turns pink and add the pureed tomatoes and saute till the ghee separates.
3. Add salt, turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder and fry for 2-3 minutes.
4. Add all the chopped vegetables and add milk to it. Bring it to a boil.
5. Let the vegetables cook.
6. Meanwhile, make a paste of cashewnuts and raisins.
7. Once the vegetables cook just right,add the cahewnuts and raisin paste and cook until the gravy becomes thick.
8. Add paneer to the gravy and stir well.
9. Add chopped cilantro leaves to garnish.
Serve it with naan or any of your favourite roti.