Classic Navratan Korma
|Caulifloweret||1 Cup (16 tbs), cut into small pieces|
|Green bean||1⁄2 Cup (8 tbs)|
|Green peas||1⁄2 Cup (8 tbs)|
|Red bell pepper||1⁄2 Cup (8 tbs), cut into small pieces|
|Carrot||1 Medium, sliced|
|Tomato||1⁄2 Cup (8 tbs), cut into small pieces|
|Cilantro||1⁄4 Cup (4 tbs), finely chopped|
|Green pepper||1 Medium, finely chopped|
|Ginger||1 Tablespoon, shredded|
|Cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1⁄2 Teaspoon|
|Coriander powder||1 Tablespoon|
|Mango powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Corn starch||1 Teaspoon|
|Bay leaf||2 Medium|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil||1 Tablespoon (as required)|
|Cottage cheese||1⁄2 Cup (8 tbs), cut into cubes|
1 In a pan, heat the oil.
2 Meanwhile, in a bowl, combine green chili, ginger, turmeric, red chili powder, coriander powder and some water.
3 Mix all the ingredients to form a paste, this will avoid the spices from burning.
4 In the heated oil, add asafoetida, cumin seeds and bay leaf, stir well.
5 Add in the prepared spice past and stir well.
6 Add all the vegetables except bell pepper in the pan and cook covered on medium heat for 4-5 minutes.
7 Meanwhile, in a frying pan, heat some oil and fry the cottage cheese as shown in the video.
8 Remove from the pan and set aside.
9 Stir the vegetables cooking in the pan, and add the bell pepper.
10 In a bowl, combine the cornstarch with milk and stir in to the vegetables.
11 Season with salt.
12 Add the fried cottage cheese, and stir.
13 Cover and cook for another 5-8 minutes.
14 Pour in the remaining milk and cook gently.
15 Sprinkle with garam masala when vegetables are done.
16 Garnish with chopped tomatoes and serve.