Vegetable Navratan Korma
- 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
- 1/2 cup chopped fried paneer
- 3 tbsp oil
- 1/8 tsp asafetida (hing)
- 1/2 tsp cumin seeds (jeera)
- 1 green chili seeded finely chopped
- 1 tbsp shredded ginger
- 1 tbsp coriander powder (dhania)
- 1/4 tsp turmeric (haldi)
- 1/2 tsp cayenne pepper
- 1 bay leaves
- 1/2 tsp garam masala
- 1/2 tsp mango powder (amchoor)
- 1 cup milk
- 1/2 tbsp corn starch
- 1/2 cup seeded and chopped tomatoes
- 2 tbsp finely chopped cilantro
Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
Mix cornstarch with milk and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!
Substitutions and Variations
Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tofu can be used instead of paneer.
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.