Wednesday, 22 October 2014

Navaratna / Navratan Kurma

A popular Indian Vegetarian dish where nine ( nabaratna / Navratan) types of vegetables are cooked in a thick rich creamy gravy. Goes well with any type of Indian flat bread like Roti, Paratha, Naan etc.



  • Potato - 1 - cut in cubes
  • Paneer - 100 gms - cut in cubes
  • Frozen peas and corns- 1 cup 
  • Carrot - 1 - cut in small cubes
  • Beans - 4 or 5 - chopped
  • Capsicum - chopped - 1/2 cup
  • Onion - 1 big - chopped
  • Tomato - 1 - chopped
  • Cashews and Raisins - 1 tbsp each
  • Green chilli - 1 - chopped
  • Ginger garlic paste - 1 tsp
  • Tomato sauce - 1 tbsp
  • Milk - 1 cup 
  • Cream - 2 tbsp
  • Turmeric powder 
  • Kashmir chilli powder
  • Corinader powder 
  • Garam masala powder
  • Cumin powder 
  • Dried Kasoori methi - a pinch, soaked in water

Add butter in a non stick pan, then add paneer cubes and fry till golden brown. Emerse in salted warm water to keep it soft. Fry the potato cubes and carrot cubes lightly and keep aside.

Add some more butter, then add the onion and saute till golden brown. Add the chopped green chilli, ginger garlic paste and saute for a minute.

Add chopped tomato and fry a little, then add the tomato sauce and mix well till it becomes mashy.

 Add the masala powders mixed in half cup of water. 

Fry till water evaporates. Then add the vegetables. 

Add a cup of milk and a cup of water. 

Mix well and cook till the  vegetables are done. Add the cashew, raisin, paneer cubes and fried potao cubes with salt. 

Cook till gravy thickens. Mix half tsp of sugar, if you like. 

Add cream and mix again. 

Switch off the heat and add the soaked kasuri methi with the water. Cover and keep for 10 minutes of standing time. 

Garnish with a spoonful of cream and serve.

Related Posts Plugin for WordPress, Blogger...