To begin with Navratan Korma, soak cashew, almond and melon seeds in liquid for 30 mins to prepare a paste.
2
empty out the liquid completely.pare off the almond skin and purée all in a mixer to creamy paste adding a little liquid.
3
Keep it aside.toasty 2 tablespoons ghee or fat in a cooking vessel or a kadhai.
4
transfer in cut up onions and saute a while.
5
Next, transfer in ginger-garlic paste and agitate well.transfer in tomato and give a agitate.
6
transfer in turmeric dusting fragrant element, chilli dusting fragrant element and coriander dusting fragrant element and incorporate well everything.
7
transfer in ground paste and 1/4 cup liquid.make it uncovered for 2 mins and transfer in mixed vegetables and 1 cup liquid.
8
make it covered on low-medium flame for 10-15 mins.transfer in coconut whole milk, garam masala and table salt to essence.
9
incorporate well everything and make again for another 10 mins.Meanwhile, toast cashew and raisin in ghee and transfer in this to the korma.
10
finish off with pomegranate seeds and your dish is ready to be served.enjoy Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a scrumptious lunch or dinner.
Recipe Information
Cuisine North Indian Recipes
Course Lunch
Diet Vegetarian
Total Time 65 mins
Recipe Time chart
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
65 mins
#northindianrecipes#lunch#vegetarian
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