Nine Gem Curry (Navratan
Korma)
By Anand Lila devi dasi
Ingredients
•1½
Tbsp ginger
•2
hot green chilies, chopped
•½
Tsp turmeric powder
•1
Tbsp coriander powder
•¼
Tsp red chili powder
•1½
C water
•4
Tbsp ghee/oil
•1½
C paneer cubes
•½
Tsp yellow asafetida powder
•1½
Tsp cumin seeds
•2
bay leaves
•1
C tomato puree
•1
large potato, peeled and cut into 2cm cubes
•2
carrots, peeled and cut into 2cm cubes
•1
bell pepper, cut into 2cm squares
•½
head of cauliflower, cut into florets
•1
C green beans cut into 1-inch lengths
•1
C green peas
•1
C zucchini, peeled and cut into 2cm cubes
•2
Tsp salt
•1
Tsp garam masala
•½
Tsp amchur powder (dry mango powder)
•2
C milk
•1
Tbsp cornstarch mixed with 1/3 C cold water
•½
C chopped fresh coriander leaves
•1/3
C pineapple cubes
•¼
C cashews & raisins (for decoration)
Preparation
1. Process the first 5 ingredients with ¼ cup of water in a
blender to a paste.
2. Heat 2 Tbsp of ghee/oil in a pan over moderate heat. Saute
the paneer
cubes until lightly brown. Drain and keep aside.
3. Now heat the remaining oil in a saucepan over moderate
heat. Sprinkle the
asafetida; add cumin seeds, when they darken a few shades, add
the bay
leaves. Now add the blended paste and fry for couple of
minutes. Add the
tomato puree and cook over low heat until the ghee/oil oozes
out from the
spice paste. Stir often to avoid the tomato spice paste
sticking to the pan.
3
4. Add the vegetables and remaining 1¼ cup of water. Cover and
cook over
medium heat until all the vegetables are soft but not broken.
Add the salt,
garam masala, amchur powder and combine well. Add the paneer
cubes.
Cover and cook for 2 minutes.
5. Stir in the milk and cornstarch paste and cook for 1
minute. (If you need a
more thicker gravy more cornstarch can be added)
6. Add the coriander leaves, pineapple and mix well.
7. Decorate with cashews, raisins and serve hot with naan,
roti or chapatis.
Serves
4-6
