White Navratan Korma

  1. Heat 1.5 tbsps of butter & add 2 bayleaves, 1 green cardamom, 1 black cardamom & 1″ cinnamon stick . Cook till the whole spices starts releasing an aroma.Add 4 big garlic cloves (pasted), 2 greenchillies ( finely chopped) and 1/2 tsp of ginger paste . Cook for 7 minutes.
  2. Stir in 1/2 cup of boiled onion paste ( cook 2 medium red onions cut into bite size cubes in water for 50 minutes & blend to a smooth puree in the mixer). Cook for 7 minutes. You don’t have to brown the onion paste.
  3. Add 3/4 cup of cubed potato, 1/2 cup of carrots ( cut into 1″ pieces diagonally), 1/2 cup of french beans ( cut into 1/2″- 1″ pieces at an angle), 1/2 cup of thinly sliced button mushrooms, 1/2 cup of red capsicum, 1/4 cup of green capsicum, 1/2 cup of baby corn ( thinly sliced at an angle), 1/2 cup of cauliflower florets , 1/2 cup of frozen peas and 1 tsp of salt. Cook on medium heat for 7 minutes.
  4. Add 3/4 cup of water & cover cook on low heat for 17 – 20 minutes. Add a handful of cashews that were soaked in hot water & ground to a paste.
  5. Remove from heat & let the gravy cool down. Add 1/2 cup of beaten curd & cook on low heat till the gravy is just heated through.Add 1/4 cup of malai/ cooking cream & remove from heat.
  6. This dish will have a thick gravy.
  7. Serve with rotis/ naan bread.
This entry was posted in North Indian, vegetarian gravy for dinner. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s