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Navratan Korma

  • 6servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Mix Vegetables(cut in even size and parboiled)- 3 cup

  2. Tomato Puree 2 tbsp

  3. Yogurt 1/2 cup

  4. Cashew nuts 2 tbsp.

  5. (Large) onion 1

  6. Chopped

  7. Raisins 2 tbsp.

  8. 2 tbsp.

  9. 2 tbsp. .Oil (or Ghee)

  10. 3 tbsp.

  11. Tomato 1

  12. Dry roast and powder:

  13. 1 tsp Cumin seeds,

  14. 1 tsp coriander seeds,

  15. 1 tsp aniseeds,

  16. 1 tsp peppercorns,

  17. 1 (1") stick cinnamon

  18. 4 cardamom.

  19. Grind to a smooth paste:

  20. 8 Green chilies,

  21. 1 (1") piece ginger

  22. 8 cloves garlic

Instructions Jump to Ingredients ↑

  1. Mix the roasted spice powder and ground paste in ½ cup of yoghurt and keep aside.

  2. .Heat oil or ghee in a sauce pan and sauté the onions until brown 3. Add the yoghurt and spice paste, keep stirring and fry for 5 minutes.

  3. Add Chopped tomatoes and tomato puree, cook for 1 minute.

  4. Add all the par boiled vegetables, cashew nuts, raisins and pineapple.

  5. Add 1 cup of water and simmer for 5 minutes.

  6. Remove from heat and garnish with green coriander. Serve with chapatti

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