Navaratna Kurma

Navaratna Kurma


A closer look

This Kurma has 9 gems; potato, carrot, peas, beans, corn, cauliflower, cashews, raisins & paneer. It goes very well with roti.


Paneer – 6-7 no.s

Potato – 1 cup, cubed

Frozen veggies( carrot, peas, beans, corn) – 1/2 cup

Cauliflower – 1/2 cup, cut into big florets

Cashews – 1 tbsp

Raisins – 1 tsp

Onion – 11/2 cups, cut long & thin

Greenchilly – 1 slit

Ginger garlic paste – Make a paste of a small piece ginger & 4 big garlic cloves

Coriander powder – 2 dessert spoon ( heaped)

Red chilly powder – 3/4 tsp

pepper powder – 1 tsp

turmeric powder – 1/2 tsp + 1/4 tsp

Cumin powder – a pinch

Kasoori methi – 1/4 tsp

Garam masala powder – 1/2 tsp

Tomato – 1 small

Milk – 1 cup

Cilantro – 2 tbsp, chopped

Oil as needed

Salt as needed


Fry the paneer pieces & soak them in hot water till you add them to the gravy.

Cook the cubed potato, beans, cauliflower, peas, corn, cashew, rasins & carrots in your pressure cooker adding 1 tsp salt & 1 cup of water on high heat for 2 whistles. Drain away the left over water.

Heat oil & saute the onions & the greenchilly. When brown add the ginger- garlic paste & stir fry for 5-7 minutes. Add all the masala powders (except garam masala powder & kasoori methi) & stir fry for 2 minutes.

Add the chopped tomato & saute till mushy. Add milk & keep mixing to prevent curdling of the gravy. Add the drained veggies & the fried paneer pieces. Cook further for 1-2 minutes/ till the gravy becomes thick on low heat. Add kasoori methi, garam masala powder & chopped cilantro & remove from heat.

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