Monday, June 6, 2016
Hello, hello, hello!
While I promised on my Instagram account that I will soon blog about navratan korma "my style", something rather someone life changing took place (details of that will follow in the times to come). Hence the delay.
So I ended up making navratan korma simply because I didn't have one big portion of a single veggie. Rather I had a farrago of vegetables lying ALMOST lifelessly in the refrigerator. I thought of bringing them to life by cooking them.
Everybody at my place enjoyed this dish. It is not as hard as it looks and is quite luxurious for the effort it requires. If you have a dinner planned, you can definitely serve this to the guests.
INGREDIENTS (serves 2)
Handful of beans ( roughly cut)
Handful of sweet corn
Half a bowl of peas
1 capsicum (roughly chopped)
1 potato (roughly chopped)
1 onion (puréed)
1 tbsp ginger-garlic paste
2 tomatoes (puréed)
3 tbsp Ready made tomato purée
1 tsp cumin seeds
1 tsp coriander seeds
3 tbsp oil
3 tbsp malai/ heavy cream
Salt to taste
1 tbsp coriander powder
3/4 tbsp garam masala
Put oil in a pan. Once hot, add cumin seeds and coriander seeds and let them crackle.
Add puréed onion and cook till it becomes pale.
Add ginger garlic paste and cook for another minute.
Add all the veggies, sprinkle some water, reduce the flame, cover and cook till veggies become soft.
Add puréed tomatoes and cook for a minute, followed by the spices. Stir everything well and keep cooking.
Add readymade purée. Cook for another few minutes followed by dollops of malai. Mix everything well.
Cook for another minute or two and serve hot garnishing with a thread of cream on top.
You can use as many veggies as you like. Cauliflower, babycorn, mushrooms are just a few suggestions.
You can add a paste made of cashew nuts and water to make this dish richer.
Hope you enjoy relishing this with your loved ones. Bon appetite!