Navratna Korma – the way mum used to make it

This used to be one of my favourites growing up. Now, I am married to a guy who just refuses to eat any vegetables. So, I have to come up with new tasty dishes everyday. I made this and now hubby loves beans.


1 cup finely chopped beans

1/2 cup chopped potatoes

3 tomatoes

2 onions – My mum used to grate them. I try to do the same but more often I just give the onions a turn in the mixie.

50 gms paneer

1 tsp ginger-garlic paste

1/2 teaspoon turmeric

2 teaspoons coriander powder

1-1/2 teaspoons chilli powder

1 teaspoon garam masala. My mother made it at home. It is absolutely perfect. Just what a garam masala should be.

1 cup milk

3 tablespoons fresh cream

2 tablespoons ghee

salt to taste

Pre-Prep :

Boil the vegetables.

Drain and keep aside.

Boil water. Put the flame on medium and dump in the tomatoes for 10 minutes.

Peel the tomatoes.

Chop the tomatoes. Don’t loose the juice.

Add two teaspoonfuls of ghee.

Add the paneer pieces into the bubbling ghee. Cook for a few minutes.

Flip on the other side till brown.

Keep on a tissue for the time being.

Prep :

Add the onions to the same ghee in which you fried the paneer and let it brown. The paneer gives it a very nice flavour.

Then add the ginger garlic paste and cook for a few more minutes.

After browning add tomatoes, coriander powder, turmeric powder, garam masala and salt.

Cook it for 10 minutes or as long as it takes for the oil to leave the tomatoes.

Add the boiled vegetables, cream and milk.

Cook for a few minutes.

Garnish with paneer.

Serve hot with paranthas.



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