Mughlai Navratan Korma Recipe
Ingredients
| Vegetables | 4 Cup (64 tbs) (Potatoes, Carrots, Green Peas, Green Beans, Cauliflower, Capsicum, Cabbage, Mushrooms. Onions Or Any Other Combination Of 9 Vegetables) | |
| Paneer | 1 Cup (16 tbs) | |
| Tomato | 1 Cup (16 tbs) | |
| Onion | 1⁄2 Cup (8 tbs) | |
| Garlic ginger paste | 2 Teaspoon | |
| Cumin powder | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Red chili powder | 1 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Garam masala powder | 1 Teaspoon | |
| Thick cream | 2 Tablespoon | |
| Cashew nuts | 1 Tablespoon | |
| Raisins | 1 Tablespoon | |
| Coriander leaves | 2 Tablespoon | |
| Oil | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1368 Calories from Fat 664
% Daily Value*
Total Fat 75 g116.1%
Saturated Fat 16.9 g84.7%
Trans Fat 0 g
Cholesterol 63.7 mg21.2%
Sodium 1623.8 mg67.7%
Total Carbohydrates 134 g44.8%
Dietary Fiber 34 g136%
Sugars 28.6 g
Protein 57 g113.5%
Vitamin A 699.7% Vitamin C 177.1%
Calcium 56.3% Iron 60.4%
*Based on a 2000 Calorie diet
Directions
Add ginger and garlic paste and fry for 1 minute.
Add salt, cumin, turmeric, chilly and coriander powder and fry for 2 minutes.
Add garam masala powder.
Now add grated tomatoes.
Cook on low heat for 5 minutes, stirring frequently.
Add water and simmer till the gravy is thick.
Add all the vegetables, paneer and dried fruit.
Stir gently and simmer for 5 minutes.
Chef
