Name: Navratan Korma recipe by Sanuber Ashrafi at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: Paneer - 100 gm(cut in cubes); Tomato - 3; Beans - 1/3 cup(diced); Cauliflower - 1/3 cup(diced); Carrot - 1/4 cup(diced); Capsicum - 1/3 cup(diced); Potato - 1/3 cup(diced); Peas - 1/2 cup; Cashews - 2 tbsp; Onion - 2(grated); Garlic paste - 1/2 tbsp; Ginger paste - 1/2 tbsp; Cashews+almond paste - 1 tbsp; Milk - 1 cup; Fresh cream - 2 tbsp; Ghee - 6 tbsp; Salt - As required; Grated paneer - 1 tbsp; Turmeric powder. - 1 tsp; Garam masala powder - 1 and 1/2 tsp; Red chilli powder - 1 tsp; Coriander powder. - 1 tsp; Coriander leaves - 1 tbsp(chopped)

Ingredients Serving: 2

Paneer - 100 gm(cut in cubes)
Tomato - 3
Beans - 1/3 cup(diced)
Cauliflower - 1/3 cup(diced)
Carrot - 1/4 cup(diced)
Capsicum - 1/3 cup(diced)
Potato - 1/3 cup(diced)
Peas - 1/2 cup
Cashews - 2 tbsp
Onion - 2(grated)
Garlic paste - 1/2 tbsp
Ginger paste - 1/2 tbsp
Cashews+almond paste - 1 tbsp
Milk - 1 cup
Fresh cream - 2 tbsp
Ghee - 6 tbsp
Salt - As required
Grated paneer - 1 tbsp
Turmeric powder. - 1 tsp
Garam masala powder - 1 and 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder. - 1 tsp
Coriander leaves - 1 tbsp(chopped)

Instructions

Deep fry paneer pieces in ghee and keep aside.
Boil tomatoes and let it cool.
Remove skin of tomatoes and mash them.
Cook Cauliflower, Beans, Carrot, Capsicums, Potatoes and Peas with salt, water and 1/2 tsp turmeric in a pan on low flame for 10 minutes.
Fry Cashews and keep aside.
Heat ghee in another pan.
Put grated onions and fry.
Add ginger+garlic paste and cook on high flame till raw smells gone and ghee starts separate.
Add chilli powder, Dhaniya powder, remaining turmeric powder, salt and garam masala powder.
Add mashed tomatoes and saute.
Add cashews+almond paste.
Add cooked veggies and bring it to boil.
When gravy starts thickening add milk and fresh cream.
Before switching off the gas add fried paneer pieces and some grated paneer.
Before serving add fried cashews.
Garnish with chopped coriander leaves, grated paneer and cream.
Serve hot with rice or parathas.

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