KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150 gms - Grated paneer
16 oz can - tomato puree
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
6 tbsp - Vegetable oil
1 cup - Milk / water
1. Heat oil in a pan. Fry onions and garlic paste till golden brown.
2. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
3. Next add tomato puree. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
4. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
5. Add paneer to the gravy and stir well.
6. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
7. Serve dish hot.
See original at http://www.indianfoodforever.com/vegetables/navratan-korma.html
Comments