Navratan Korma

Name: Navratan Korma
Yield: 2-serving
Ingredients: 2 Carrot; 2 Potatoes (cubed); 1/4 Cauliflower; 10 beans French (chopped); 8 Button mushrooms (halved); 10 Cashewnuts (grated); 4 Teaspoons Cooking oil; 2 Cloves; 6 Black pepper (whole); 1 Cinnamon Stalk; 1 Onion (chopped); 4 Cloves Garlic (chopped); 2 Ginger Slice; 1/2 Cup Yoghurt; 1 Green chilli (chopped); To Taste Salt; 1/4 Cup Peas; 1/4 Teaspoon Coriander powder; 1/4 Teaspoon Mango powder; 1/4 Teaspoon methi Kasoori powder

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Brijdeep Kaur @cook_7804687

Södertälje, Sweden

Mixed assorted vegetables cooked in fresh yoghurt.

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Ingredients

40 mins

2-serving

2 Carrot
2 Potatoes (cubed)
1/4 Cauliflower
10 beans French (chopped)
8 Button mushrooms (halved)
10 Cashewnuts (grated)
4 Teaspoons Cooking oil
2 Cloves
6 Black pepper (whole)
1 Cinnamon Stalk
1 Onion (chopped)
4 Cloves Garlic (chopped)
2 Ginger Slice
1/2 Cup Yoghurt
1 Green chilli (chopped)
To Taste Salt
1/4 Cup Peas
1/4 Teaspoon Coriander powder
1/4 Teaspoon Mango powder
1/4 Teaspoon methi Kasoori powder

Cooking Instructions

1

Put the chopped onions in the grinder with a little water and grind it to a fine consistency. Take it out in a bowl and keep aside.
2

Cube one carrot and boil it in salted water along with cubed potatoes, cauliflower florets, peas and French beans. Remove from heat, cool them and keep aside.
3

Heat the oil in a shallow cooking pan and add cloves, black pepper and cinnamon to the oil. Mix well and let them crackle for about a minute. Now add the onion paste and mix well. Fry till it becomes brown and leaves oil on the sides. Add chopped garlic and mix well.
4

Chop one slice ginger and add to the pan. Mix everything well and cook it for about 2 minutes. Now add yoghurt and mix well. Let it cook for about 5-6 minutes on medium heat. Now add coriander powder and mango powder. Mix well.
5

Add chopped green chillis (rounded) and grated cashew nuts. Mix well and let it cook on low heat for 5 minutes. Now add mushrooms and boiled vegetables. Mix thoroughly and cook for 2-3 minutes. Add salt and 1/4th cup of water. Let it boil till most of the water evaporates.
6

Mix well and turn off the heat. Sprinkle kasoori methi powder over it and garnish with grated carrot and grated ginger. You could also add grated cheese if you want. Serve hot with roti/rice.