"Indian Cooking with Gangnam Style": Navratan Korma..(Mughal Cuisine, Restaurant Style)

Navratan means Nine Jewel, as name says this recipe contain mix of nine vegetables, fruits, nuts. This is Indian Mughal/Mughlai (Emperor) Cuisine and when i imagine Mughal Cuisine, i feel it should be rich in texture, creamy, mild, colourful, royal taste with great aroma, and Navratan Korma by look itself defines it completely. On a lighter note i can say this was clean up for my refrigerator as i was expecting few guests at home, so i searched lot on internet and found few recipes and this is combination of 2-3 recipes i liked most with some of my own innovations. It's so Filling, Splendid with great sweet aroma and trust me we were just lost in each and every bite of it.

We both don't like white gravy so i made it colourful, you may too prepare this as per you likings. This dish also call for raisins too and thankfully it was out of stock too as i don't like raisins but my hubby just loved it so i kept this ingredient as a secret in front of him. I must say Give it a try for Bestest Vegetarian Curry with Yummiest Royal Taste on your plate.

Preparation Time: 10-15 minutes
Cooking Time: 30-35 minutes
Serving: 3-4

Ingredients:

15-20 Cashew nuts
1/4 cup Carrots cut into 1/2"inch cubes
1 Potato cut into 1/2" inch cubes
1 tablespoon Tomato Purée
1/4 cup Green Capsicum
6-7 cubes of Red Bell Pepper (Capsicum)
1/4 cup Cauliflower florets (medium size)
1/4 cup French Beans
2 Baby Corn cut into 1/2" inch cubes
1/2 cup Green Peas
2 Cloves
3-4 Black Peppercorn
1, 1" inch Cinnamon stick
2 Green Cardamoms
1 cup boiled Onion paste (*for recipe check blog Archive)
3 tablespoon Oil
1 teaspoon Ginger paste
1/3 cup Yoghurt
1-2 Green Chillies chopped (optional)
8-10 cubes of Paneer (Cottage Cheese)
1/3 cup Fresh Cream (more-less as per your taste)
8-10 Raisins (i have not used)
1/2 teaspoon Turmeric powder
1/2 Red Chilli powder (Kashmiri lal for colour)
Salt to taste

Method:

Reserve 4-5 cashew nuts and soak remaining all in warm water for atleast 10-15 minutes, drain and make a fine paste of it. Cut remaining cashew into half piece each. Boil potatoes for 5 minutes in salted waster than add carrots, cauliflower, beans and boil till it become slightly soft, drain and keep side. Heat 1 tablespoon of oil in pan and stir fry all the vegetables and paneer on high flame for 2-3 minutes, drain onto absorbent paper and keep aside. Now heat 2 tablespoon of oil in a pan add cloves, cardamom, black pepper corn, and cinnamon stick and wait till it start cracking than add boiled onion paste and cook it for 6-8 minutes till it look slightly pink in colour. Add cashew nut and ginger paste and cook till oil separates. Add turmeric and red chilli powder mix, and add tomato purée, cook few minutes than add yoghurt, mix well and let it cook till gravy gets its original colour again. Add all the vegetables and reserved cashew nuts into gravy mix well, cover with lid and cook for 5 minutes, add salt and 3/4 cup to 1 cup of water to vegetables, once it start simmering add paneer and bring it to boil.