Mughlai Navratan Korma is a wealthy, scrumptious dish from northern India. It’s made with a wide range of greens, spices and is often eaten with naan or rice.
Mughlai Navratan Korma is a dish which is made with 9 completely different greens and has a creamy, wealthy and spicy gravy.
It is likely one of the most fashionable vegetarian dishes served in Indian eating places.
Greens equivalent to carrots, potatoes, cauliflower and peas are cooked with spices equivalent to garam masala and cumin seeds.
The dish could also be served with rice or naan, and may also be served as part of a thali.
A number of the mostly used greens are potatoes, carrots, inexperienced peas, inexperienced beans, cauliflower, capsicum, cabbage, onions, mushrooms (or broccoli).
Mughlai Navratan Korma Recipe
Mughlai Navratan Korma is a wealthy, scrumptious dish from northern India. It’s made with a wide range of greens, spices and is often eaten with naan or rice.
Components for Mughlai Navratan Korma
- 4 cup Mixture of 9 greens chopped, steamed
- 1 cup Paneer chopped
- 1 cup Tomato finely chopped
- 1/2 cup Onion finely chopped
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Crimson Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 tbsp Thick Cream
- 1 tbsp Cashew Nuts
- 1 tbsp Raisins
- 2 tbsp Coriander leaves chopped
- 3 tbsp Oil
Learn how to make Mughlai Navratan Korma
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Warmth 3 tbsp oil in a pan
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Fry onions until golden brown.
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Add ginger and garlic paste and saute for 1 minute.
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Add salt, cumin, turmeric, chilli and coriander powder and fry for two minutes. Add garam masala powder.
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Now add the chopped tomatoes. Prepare dinner on low warmth for five minutes, stirring continuously.
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Add water and simmer until the gravy is thick.
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Add all of the greens, paneer and dried fruits.
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Stir gently and simmer for five minutes.
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Garnish with slit inexperienced chillies, cream and chopped coriander leaves.
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Serve sizzling with rice or naan.
Notes
A number of the mostly used greens are potatoes, carrots, inexperienced peas, inexperienced beans, cauliflower, capsicum, cabbage, onions, mushrooms (or broccoli).
