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Navratna / Navratan Korma

Cuisine : Punjabi, Mughlai

Course : Sabji, Main Course

Main Ingredients : Cottage cheese, French beans, Cauliflower, Carrot, Peas, Capsicum, Tomato, Onion

Navratna / Navratan Korma


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Cooking Time : 30 - 45 Minutes

Servings : For 5 to 7 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Cooking Time : 30 - 45 Minutes

Servings : For 5 to 7 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Ingredients : (View as Check-list)

Navratna / Navratan Korma : Ingredients List:




















Cottage cheese: 100 gm, French beans: 50 gm, Cauliflower: 50 gm, Carrot: 50gm, Peas: 50 gm, Capsicum: 50 gm, Tomato: 100 gm, Onion: 3, Garlic paste: 7-8 cloves, Ginger paste; 1 tablespoon, Milk: 100 ml, Curd: 50 gm, Cumin-coriander powder: 1 tablespoon, Red-chilly powder: 1 tablespoon, Turmeric powder: 1/2 tablespoon, Ghee: 2 tablespoon, Salt: as per taste, Milk cream: 50 gm (For Garnishing), Finely chopped coriander: 2 tablespoon (For Garnishing)

Preparation Method :

Step 1: Cut small pieces of French beans, carrot, cauliflower and capsicum. Boil them with peas.

Step 2: Cut cottage cheese into small pieces and rub them with salt. Boil them with steam.

Step 3:
Make a paste of Onion and garlic and keep it aside.

Step 4:
Mix pieces of tomato, turmeric powder, curd, cumin-coriander powder and red-chilly powder and form a paste.

Step 5:
Heat 2 tablespoons ghee on low flame in a vessel. Add onion-garlic paste and stir it till pink.

Step 6:
Add boiled vegetables and cottage cheese to it and mix well.

Step 7:
Add the kept aside gravy to it and mix well.

Step 8:
Allow it to cook on low flame for 7-8 minutes. Stir intermittently.

Step 9:
Garnish it with milk cream and finely chopped coriander leaves. Serve hot with paranthas.

Note:

You can also add small pieces of apple, chikoo and pineapple to garnishing.

Key Words: Spinach Cuisine, Navratna Korma, Paneer Veg in 15min, Paneer Cuisine, Cottage Cheese, Korma, Punjabi Cuisine

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