Navratna Korma is an Indian dish which is made by mixing paneer, dry fruits and many vegetables. This is a very good dish for those who love paneer. This dish made with tomato and cashew and other nuts sauce has a different taste in itself. Because its name is Navratna Korma, it is also considered a dish mainly consisting of nine vegetables. But it is not necessary that you must use every vegetable, you can choose vegetables according to your likes and dislikes.
By the way, there are many methods of making Navratna Korma. Everyone gives it a different test by adding sauce according to it. Different chefs make it in a slightly different taste by giving their own twist, but here we are giving you a very easy method of making Navratna Korma. Hope this will be helpful for you in making Navratna Korma in your kitchen and its taste will be liked by you and your family members.
Whatever you need to make Paneer Navratna Korma, we are showing you in the table below. So that you do all the preparations before making it and you do not have to face problems like finding things while making it.
Cashews, Almonds (for paste)
1 onion paste
1 cup clean cut into equal pieces
1 cut into equal pieces
cut into 8 to 10 equal pieces
cut into 2 equal pieces
1 medium sized square cut
250 grams cut into square pieces
8 to 10
freshly ground black pepper
garam masala powder
4 to 5
3 to 4
2 to 3
Fresh Cream (for garnishing)
2 to 3 teaspoons
Method of making Navratna Paneer Korma (Navratna Paneer Korma Vidhi)-
The most important thing while making Navratna Paneer Korma is a paste made from dry fruits. Which puts cheer to its test. So let us first see how to make cashew and almond paste.
Mevo paste –
Soak cashews and almonds separately in lukewarm water and when they get soaked well, grind them finely in a mixer. Keep in mind that cashews will take less time to soak and the same almonds take more time to soak properly, so soak them separately. And when your paste is made, keep it aside. If you want, you can also add other nuts like pistachios and makhana in this paste as per your wish.
Now boil all the vegetables in water in a vessel and when it is cooked, take it out from the hot water and put cold water on it and keep it aside. Pouring cold water on green vegetables after removing them from hot water will keep its green color.
Cut the paneer into square pieces and fry it in a nonstick pan till it becomes light golden. Take out the paneer from the oil and keep it in a paper napkin, so that it absorbs the extra oil. Now put them in lukewarm water for some time, so that it will remain soft.
Now put oil in a nonstick pan and then when the oil becomes hot, slow the flame, add cloves, green cardamom seeds and cinnamon and fry it lightly.
Now add onion paste to it and fry till it becomes golden. Now when the onion becomes golden fry, add ginger garlic paste and fry it.
Now when this paste is fried and aroma starts coming from it, add whipped curd to it and add black pepper powder and keep stirring it continuously.
Now add the paste made from dry fruits in it and keep stirring and cook it in low flame for about 3 to 4 minutes.
Now put mushrooms and boiled vegetables in this paste and cook by adding salt.
Now add about cup of water to it and let it cook for some time.
Lastly, add paneer pieces and garam masala powder and cook on low flame for 5 minutes and when it gets cooked, switch off the gas.
Now your Navratna Korma is ready.
After the preparation of any thing, the most important thing is garnishing. It is said that if a thing looks good, then the desire to eat it increases.
Here we will serve this Navratna korma in a beautiful dish or bowl and garnish it with freshly filed cream.
Some things to keep in mind while making Navratna Korma –
Your dry fruits paste should be finely ground, if pieces remain in it, they spoil the taste of the dish.
The curd you use should not be too sour.
If you want, instead of onion paste, you can also use it as a fine paste.
When you add curd to it after the spices are cooked, keep the flame low and stir it continuously, otherwise it will burst.
Keep stirring the cashew and almond paste continuously, otherwise it will stick to the pen.
Some people also make Navratna Korma in cooker, but sometimes vegetables get scorched in the cooker and the taste of your dish gets spoiled. So it is best to make it in pen itself.
So here your Navratna Korma is ready. Enjoy it with your family and friends and do let us know by commenting how you and your family liked it. Read on to know more similar recipes.