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Before you jump to Navratan Korma recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Evidently, it’s easy to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to navratan korma recipe. To make navratan korma you need 27 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Navratan Korma:
- Provide of Veggies:.
- Take 4 cups of chopped vegetables (peas, green beans, green bell pepper, carrots, broccoli).
- You need 2 cups of potato, chopped into 1 inch cubes.
- Provide of Curry:.
- Prepare 2 tablespoons of ghee.
- Get 1/2 teaspoon of cumin seeds.
- Take 2 of onions, roughly chopped.
- Provide 4 cloves of garlic, roughly chopped.
- Use 2 of -inch ginger, roughly chopped.
- Prepare 1 of –2 Thai bird chillies (or 1 serrano pepper).
- Take 1 of large tomato.
- Take 1 teaspoon of salt.
- Prepare 1 teaspoon of coriander powder.
- Use 1 teaspoon of paprika.
- Get 1/2 teaspoon of Kashmiri chilli powder (or ½ teaspoon paprika and a pinch of cayenne).
- Get 1/2 teaspoon of turmeric.
- Use 1/2 teaspoon of garam masala.
- Prepare 1/4 teaspoon of cardamom powder.
- Get 1/2 cup of cashews.
- Provide 1 1/2 cup of water.
- Prepare of Finishing Touches:.
- You need 1 tablespoon of ghee.
- Provide 1/4 cup of golden raisins.
- Get 1/4 cup of cashews.
- Provide 1/2 cup of (unsweetened) coconut cream, from the top of a can of refrigerated full-fat coconut milk.
- Get pinch of dried fenugreek leaves.
- Take of Optional: chopped cashews and cilantro for garnish.
Instructions to make Navratan Korma:
- Prep the Veggies: Bring water to a boil then add the chopped potatoes. Cover with a lid for 5 minutes, then add the rest of the vegetables. Put the lid back on and cook for 5 minutes. Drain the veggies in a colander and set aside for now..
- Make Curry: Heat 2 tablespoons ghee in a medium pot over medium heat. Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft. Then add garlic, ginger, Thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews. Stir-fry for 8-10 minutes..
- Let this cool and then pour into a blender along with 1 ½ cups of water. Puree until smooth. Pour the blended curry back into the pot over low heat, then add the cooked vegetables..
- Finishing Touches: In a small pan on medium heat, heat 1 tablespoon of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pot with the curry. Add coconut cream and kasoori methi to the pot. Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve..
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