Shahi Navratna Korma
by Foodie 1994
26 Aug 2013
This recipe has been viewed 20669 times
A mouthwatering, rich, creamy indian vegetable. . Straight from the royal palaces of jaipur. A hit in parties and full of vegetables. . . Taste, looks and nutrition. . All in one!
Shahi Navratna Korma recipe - How to make Shahi Navratna Korma
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
2 chopped carrots
1 cup chopped french beans
1/2 cup chopped potatoes
1 cup chopped cauliflower
2 tbsp poppy seeds (khus-khus)
5 tbsp cashewnuts (kaju)
4 to 5 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
2 tbsp fresh cream
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp sugar
1 tsp saffron (kesar) strands
1/2 tsp chopped green chillies
2 tbsp ghee
salt to taste
water as required
Method
To be ground into a paste
For the saffron
How to proceed
To be ground into a paste
- To be ground into a paste
- In a bowl take the khuskhus add 2 tbsp of water and let it remain soaked for 5 minutes.
- Now in a mixer blender add the khuskhus, cashewnuts, bay leaves, green chillies and a little water and blend them into a fine thick paste.
For the saffron
- For the saffron
- Mix the saffron with about 3 tbsp of lukeworm water and keep aside.
How to proceed
- How to proceed
- Now in a pan or a cooker, boil all the vegetables until they are cooked and strain them with cold water.
- In a kadhai heat the ghee, add the kashmiri red chillies, now add the prepared kaju paste and mix well.
- Add the boiled vegetables and mix. Now add turmeric powder, corriander powder salt and sugar and mix well.
- Now add the malai and mix.
- Now add the saffron water into it and let it cook.
- Add a little water to get a good medium consistency. Let it cook with a lid on for 5 minutes.
- Serve hot with parathas or jeera rice.
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