Thursday, March 13, 2014

Navaratan Korma Restaurant style –


 
Ingredients –

French beans - 100 grams

Carrots - 125 grams 

green peas - 100 grams

cauliflower - 50 grams

paneer - 100 grams

few tinned pineapple cubes

For gravy (korma) –

onions - 500 grams

Tomatoes - 250 grams

ginger - 2 inch

garlic cloves - 16

green chillies - 8

turmeric - ½ T-spoon

red chilli powder - 1 and ½ T-spoon

cashews - 50 grams

curd – 3 tb-spoons

cream – 3 tb-spoons

sugar – 2 t-spoons

salt to taste

Garam masala – bay leaves – 2

green cardamom – 4

Cinnamon – 2 inch

oil – ½ cup

lemon juice -1 T-spoon

Procedure –

1.   Cut french beans and carrots into ½ inch pieces.

2. Cut cauliflower.

3.  Cut cottage cheese into 1/4th inch /½ inch pieces.

4.  Cook french beans, carrot and cauliflower .

5.  Soak pieces of paneer/cottage cheese into warm water for sometime.

For Korma -

1.   Soak cashews into warm water for sometime.

2.  Cut onions into big chunks and boil them in water until onions turn transparent.

3.  Grind boiled onion pieces and tomato and keep separately.

4.  Grind cashews into a smooth paste and keep aside.

5.  Grind green chilli, ginger and garlic together and keep aside.

6.  Beat curd into smooth paste and keep aside.

7.  Heat oil in a pan and whole garam masalas. Sauté for a while.

8.  Add onion paste. Sauté for few minutes until it starts turning golden. Add little water if needed.

9.  Add salt and sugar and mix well .

10. Add curd and turmeric and sauté for 2-3 minutes until gravy starts leaving oil.

11. Add green chilli, ginger and garlic paste and sauté for 2-3 minutes.

12. Add tomato puree and sauté till gravy starts leaving the pan.

13. Add red chilli powder and cashew paste and sauté for 2-3 minutes.

14. Add boiled vegetables and mix well.

15. Add  soaked paneer/cottage cheese and toss.

16. Turn off the heat, add  cream , mix well and serve hot with roti.

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