Saturday, April 18, 2009

Navratan Korma


Ingredients:
2 1/2 cups - chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
1/2 cup - chopped fried paneer
3 tsp - oil
1 pinch - asafoetida (hing)
1/2 tsp - cumin seeds (jeera)
1 - finely chopped green chili
1 tsp - shredded ginger
1 tsp - coriander powder (dhania)
1/4 tsp - turmeric Haldi)
1/2 tsp - cayenne pepper
2 - bay leaves
1/2 tsp - garam masala powder
1/2 tsp - mango powder (amchoor powder)
1 cup - milk
1/2 tsp - cornflour
Salt to taste

Garnish:
1/2 cup - seeded and chopped tomatoes
2 tsp - finely chopped coriander leaves

Instructions:
1. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
2. Mix cornflour with milk and set aside.
3. Heat the oil in a saucepan. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
4. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
5. Add the bell pepper and paneer. Mix well. Now put salt and then add the milk/cornflour mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
6. Turn off the heat. Mix in the garam masala powder and amchoor powder.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes and finely chopped coriander leaves.

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